Review of  last recipe - Shrimp Chippewa (photo above) - This was okay; the green onions providing some crunch, but I won't make it again.  With the leftovers, will try to add more veggies and serve it over pasta.

TODAY'S RECIPE - BUTTERNUT SQUASH CHIFFON PIE
From The Boston Globe, October 26, 1983 ...

Serves 8-10 - 450 degree oven

2 cups flour
1 tsp salt
2/3 cup unsalted butter
1/3 cup ice water
1 cup light brown sugar
5 large eggs, separated
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground allspice
2 cups cooked, mashed butternut squash
1/2 cup heavy cream

To prepare the pie crust, put flour and salt into food processor fitted with a steel blade.  Pulse briefly.  Add the butter, in tablespoon sized pieces, and cut butter into the flour mixture until the consistency of cornmeal.  Add water and pulse until the mixture begins to come together. If you don't have/want to use a food processor, mix the flour and salt in a bowl and use a pastry cutter or two knives to cut the butter in and proceed as above.

Turn out onto a very lightly floured surface and form into a ball.  Cover with plastic wrap, and chill for at least 30 minutes. 

On a lightly floured board, roll out to line a 9-10" pie pan.  Trim border, crimp edges and refrigerate for 20 minutes to 1 hour. 

Preheat oven.  Line crust with parchment or waxed paper and fill with beans or rice.  Bake for 10 minutes or until edges are light golden.  Remove beans or rice and paper, bake 5-7 minutes more.  Remove and cool.  Reduce oven to 375 degrees.

In a mixing bowl, combine brown sugar, egg yolks, cinnamon, nutmeg, allspice, squash and heavy cream.  Mix to blend ingredients.  In a separate bowl, beat egg whites until stiff, and fold into squash mixture.  Pour mixture into partially baked pie shell and bake for 40-45 minutes or until filling is puffed and set.

Remove and let cool.