My husband, Steve, grew butternut squash in our garden. He stored it out in the garage this winter until the temperature dropped so low that we were afraid it would freeze. When our northern Missouri home experienced negative temperatures, Steve brought the squash inside. We love it roasted and drizzled with maple syrup, but I wanted to try something new. Steve mentioned that his mother used to make pie. So I looked online and adapted a recipe. It's sweet, spicy, creamy, and (relatively) healthy. Hope you enjoy it!
I use a deep dish pie plate. If you don't have one, use a regular pie plate but reduce the squash to 1 1/2 cups and sugar to 2/3 cup. I use almond milk because of my milk allergy.
Butternut Squash Pie
9-inch, deep-dish or regular, unbaked pie crust
1 butternut squash OR
2 cups cooked, mashed butternut squash
3/4 cup packed brown sugar
3/4 cup almond milk (or milk or cream)
1 egg
1 tablespoon cornstarch
1 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves
Preheat oven to 350 degrees F. Rinse and scrub butternut squash. Cut in half, scoop out seeds. Place fact down on a cookie sheet and bake for 1 hour or until soft. Scoop out butternut squash and mash. Measure 2 cups and refrigerate the rest.
Prepare pie dough, roll out, and line pie plate; set aside. In a large bowl, use a wire whisk to mix squash, brown sugar, almond milk, egg, cornstarch, cinnamon, ginger, allspice, nutmeg, and cloves until combined. Pour into pie plate. Carefully place in oven. Bake for 45-60 minutes or until done. When done, the center looks congealed (move pie gently). Cool. Refrigerate. Serve with vanilla ice cream or whipped cream. Yield: 1 pie; 8 pieces.
Butternut Squash Pie
9-inch, deep-dish or regular, unbaked pie crust
1 butternut squash OR
2 cups cooked, mashed butternut squash
3/4 cup packed brown sugar
3/4 cup almond milk (or milk or cream)
1 egg
1 tablespoon cornstarch
1 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves
Preheat oven to 350 degrees F. Rinse and scrub butternut squash. Cut in half, scoop out seeds. Place fact down on a cookie sheet and bake for 1 hour or until soft. Scoop out butternut squash and mash. Measure 2 cups and refrigerate the rest.
Prepare pie dough, roll out, and line pie plate; set aside. In a large bowl, use a wire whisk to mix squash, brown sugar, almond milk, egg, cornstarch, cinnamon, ginger, allspice, nutmeg, and cloves until combined. Pour into pie plate. Carefully place in oven. Bake for 45-60 minutes or until done. When done, the center looks congealed (move pie gently). Cool. Refrigerate. Serve with vanilla ice cream or whipped cream. Yield: 1 pie; 8 pieces.
RSS Feed
