My husband grew several types of winter (and summer) squashes this summer. I baked up this 7-pound Candy Roaster squash to use in “pumpkin” pie. The flavor is similar to that of a butternut squash but a bit brighter/sweeter. Here is the squash on a large sheet tray:
Here is the pie in a GF graham cracker crust:
My husband gave it 2-thumbs up so next I will try it in GF “pumpkin”bread.
Looks great!!
Looks delicious, @CatLady!
Hi Cat Lady. Just noticed you joined in 2017 and you are still T1 LADA? Or have you never updated? New to LADA myself as a result of Covid
Guess I’m not sure what you mean but yep, adult-onset T1, the “gift” that goes on giving. 
Wow, your pie looks scrumptious! I’m very impressed with your husband’s gardenong skills, too.
Oh wow that looks awesome!
Can you share your GF crust recipe?
I was really excited when I found Schar gluten-free graham crackers at WalMart (of all places)! These taste and crunch like the regular ones! I crushed and rolled them in a plastic bag, poured them in the pie plate, mixed in 6 T melted butter and 1/4 cup powdered sugar, and patted it out. I did not blind bake the crust before adding the filling. Sometimes I replace part of the graham crackers with crushed pecans. Enjoy!
Awesome! Thanks @CatLady