Butternut Squash Pie

I never noticed it before this semester, but besides Pumpkin and Zucchini I had never eaten squash before. This is probably because I am not a big fan of zucchini, but on the other hand I love pumpkin. So I decided to buy an Acorn Squash, and a Butternut Squash. I made the acorn squash a few weeks ago and loved it, but was at a loss of what to do with the butternut squash. While I did enjoy eating the acorn squash as a side-dish, I didn’t want to go through the trouble of making a big meal to eat the butternut squash with since I am not only poor, but also most of my friends have gone for the holiday and I do not enjoy cooking for one person. After looking online at what my options for the squash in my possession were, I decided on a pie. Pies, are easy. I love making pies. Pies are almost always impressive (okay, pudding pies usually are not unless you are catering to small children) and besides cooking time, usually don’t take too much time. I love that I can make my own crust, which is always flakey and delicious. I found through my reading up on butternut squash that apparently it takes much like pumpkin pie when made into pie, so I was excited to give it a go. Although pretty much everyone is out of town, there are a few of us still hanging out in the studio, so I will bring it to ceramics tomorrow and share with my friends and professor.

ButternutSquashPie1 ButternutSquashPie2

Recipe: Butternut Squash Pie

1 unbaked and chilled 9-inch pie shell (Standard Recipe cut in half to make only one crust)
1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash*
1 cup light brown sugar, firmly packed
3 large eggs
3/4 cup evaporated milk or half-and-half
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon melted butter
1 teaspoon vanilla

In a mixing bowl, beat the squash with the brown sugar. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Pour the filling into the chilled pie and place on the center oven rack. Bake at 400 degrees for 45 to 55 minutes, or until set.

*To prepare the squash I cut it in half, and then put it in a bowl with about 1/4-1/2 of an inch of water on the bottom. Then I microwaved it until it was soft, before scooping it out and mashing it. It took about 30 min. in the microwave, although it varies.

Modifications: I added a 1/4 tsp of cardamon to the pie, because I love how cardamon smells. I am not sure if adding it really does much, but I like to think it does. I also did not use half and half or evaporated milk since I did not have any. Instead I used a 1/2 cup of whole milk, and probably 1/3 cup of heavy whipping cream.

0 thoughts on “Butternut Squash Pie

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