vanilla extract. This butternut squash pie is as smooth and flavorful as pumpkin pie but with the addition of brown sugar and vanilla it brings something different to the table. Amazing flavour with a light custard-like consistency...a keeper for sure. Hi Margie, The flavor of the butternut squash is much like pumpkin. Keyword: butternut squash, holiday dessert, holiday pie, holiday recipe Thank you for stopping by and checking out my familyâs favorite recipes. We couldn't stop eating it. Considering I have a boat load of butternut growing in the garden I will keep this recipe for future reference. 3½ lbs. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. So with that in mind, I would add about an hour to the prep time if you are using fresh butternut squash. (It will keep in the refrigerator, covered, for up to 4 days, or in the freezer up to 2 months. Add ginger and mix well. I've made lots of different pumpkin pie recipes over the years and I may be bidding them adieu after trying this butternut squash pie. Itâll even make you whip up two pies instead of one when you are making one for a friend, just so that you can have some too. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Put into unbaked pie shell and bake in 450 degree oven for 15 minutes, reducing heat to 350 degrees and bake for 25 minutes. You should have 2 1/3 to 3 cups purée. I was looking for a creative way to use half of a roasted butternut squash when I came upon this recipe! Wrap in plastic wrap and refrigerate at least 30 minutes or overnight. Allow the squash to cool, scrape if from the skins, and ⦠Thanks for sharing!!! Hope you like it. butternut squash if using fresh (or, 2 15-oz. In a blender or food processor, combine squash, brown sugar, cornstarch, ⦠Let cool completely. Cool on a wire rack. Granny Sawdaâs Butternut Squash Pie (Yield: Two 9-inch pies) 2 9-inch pie crusts, homemade or store-bought; parbaked . Butternut squash stars in all kinds of favorite fall recipes such as soups and pasta and goes on shining into the holiday season in side dishes (cue the creamy gratin) and as a show-stopping Thanksgiving pie. Butternut squash is the perfect winter vegetable. To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Preheat oven to 375 degrees F (190 degrees C). To make butternut squash purée, coat 1 peeled, seeded, and quartered butternut squash with 1 tablespoon (14 grams) olive oil. One note I thought I could 'blend' all of the ingredients in my stand mixer but ended up having to put all into my blender to get the texture right. I removed the seeds, then put on a baking sheet with some foil over it, then baked in the oven on 350 for about 40 mins; then I let it cool before scooping out with my measuring cup. Pour squash mixture into pie shell. NYT Cooking is a subscription service of The New York Times. Bake on pizza stone for 25 minutes. (Reserve bulbs for another use.) Lower oven heat to 300 degrees. With machine running, pour in heavy cream, and process to combine. But it had great flavor better than pumpkin. 1 tsp. 1/2 cup (113 grams) cold unsalted butter, cut into 1 inch (2.5 cm) chunks Congrats! I followed this recipe to the letter, and it tasted wonderful! Subscribe now for full access. Next time I might cut the spices down a bit. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of spice. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). I had to tent with foil and add 10 minutes. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more. Of course, a good butternut squash pie is impart delicious because of the pie crust! No gift befits the food-obsessed people in your life like a cookbook. This butternut squash pie is the best butternut squash pie.It will make you want seconds. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Information is not currently available for this nutrient. Combine squash, sugar, salt, and spices. Prepare your pie ⦠Set aside. Remove from heat and cool. My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. Preheat oven to 350 degrees. A note, to cook the squash, I put it in the microwave for about 3-4 mins so it was easier to cut in half. If you tried this recipe and liked it, please use the stars on the above recipe card, or next to the comments below to rate the recipe. Sprinkle mixture over top of pie. Roast in a 400°F (200°C) oven until soft, 45 minutes to 1 hour. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. This is an easy and delicious pie. To cook squash: Cut the squash in half lengthwise; remove stem and scoop out the seeds. Whole Butternut Squash: For this recipe you will want a butternut squash that is approximately 3 pounds. What could be easier than throwing all the ingredients into a blender and pouring into a pre baked pie shell? For the Filling 1 Butternut Squash 1 can (14oz / 400ml) Sweetened Condensed Milk 1/2 cup Cream 2 Tbsp Sunflower oil 1 Tbsp Cinnamon 1 tsp Ginger 1 tsp Vanilla extract 3 large Eggs Cut squash necks in half lengthwise. For the decorating technique, see our step-by-step photos. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. It was made with spaghetti squash and acorn. Any leftover butternut squash from meal time is made into pies or muffins the next day. Add squash purée, and process until smooth. The full recipe is listed down below in the recipe card. Thank you Blaze and your grandmother up north. A great balance of the sweet and spices, with a smooth texture. For this recipe, the butternut squash can be roasted two days ahead of time -- and ⦠Roll dough to 1/8" thickness on a lightly floured surface. Bake until tender and beginning to caramelize, about 40 minutes. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Also I have never added vanilla extract to these types of pies and it really seems to enhance all of the other ingredients. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Bake on the lowest rack in the oven for 50 minutes, or until a butterknife inserted in the filling 1" from the pie's edge comes out clean. Margie's Southern Kitchen from the USA on May 14, 2016: I have never had the pleasure to try butternut squash, I have made a squash pie with yellow squash ⦠Mix sugar, cooked squash, milk and spices. salt The filling of a butternut squash pie is made up of butternut squash, coconut cream (or oat milk), arrowroot powder, coconut sugar, and maple syrup. I made this without a crust. Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes. Makes one pie â 8 to 10 servings. Add comma separated list of ingredients to include in recipe. Thereâs a couple options here. As mentioned, this Butternut Squash Pie bears no resemblance to its popular pumpkin colleague. It will make you want to make it again the next day. Fold edges under, and crimp. Plus a little cinnamon, ginger, and nutmeg. Bake about 45 minutes or just until filling is set. Pour mixture into pastry shell. So with that in mind, I would add about an hour to the prep time if you are using fresh butternut squash. Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Sounds interesting. So easy to make in the blender. cans of pureed) 1 cup white sugar (or to taste) 1 cup brown sugar (or to taste) 8 oz. Cool to slightly warm or refrigerate and serve cold. Would defineately make again. evaporated milk . Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, ⦠Pie Crust: 1 1/4 cups (175 grams) all-purpose flour. It can help prevent a soggy bottom crust.). Tara Parker-Pope, “VegNews Holiday Cookie Collection”, The New York Times, “Antoni in the Kitchen”. It tastes very very similar to pumpkin pie. Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts. I sliced a squash and baked the halves faced down for an hour; when cooled, the skin peeled right off easily Not so Pumpkin Pie Recipe. I sliced a squash and baked the halves faced down for an hour; when cooled, the skin peeled right off easily If desired, serve with sweetened whipped cream. Blend in eggs, milk, and butter. This is an awesome pie! I was a little skeptical and so was my hubby but the pie turned out excellent! The nutty taste of the squash and adding more nutmeg and ginger than the typical pumpkin pie recipes make this a very distinctive and delicious pie. I always bake butternut squash and not boil it for more flavor. My recommended flaky vegan pie crust. I removed the seeds, then put on a baking sheet with some foil over it, then baked in the oven on 350 for about 40 mins; then I let it cool before scooping out with my measuring cup. Preparation. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times. For the Pie Crust 1 cup all-purpose Flour 1/3 cup (70g) Butter 1/4 tsp Salt 2-3 Tbsp cold Water. Opt out or, tablespoons/23 grams solid vegetable shortening, chilled, tablespoons/71 grams cold unsalted butter, in 5 pieces, cups/355 grams roasted squash purée (see note), tablespoons finely diced lemon peel (cut from thin lemon slices), To make roasted squash purée, heat oven to 400 degrees. Your daily values may be higher or lower depending on your calorie needs. Not only is it packed full of vitamins and minerals, but the more it ripens, the better and sweeter it tastes. 5 minutes recipe Instructions cool pie ⦠make the crust: combine flour and salt in food processor bowl and! Not boil it for more flavor 45 minutes, until knife inserted 1 inch edge... All of the sweet and spices with pie ⦠make the filling: Preheat oven! It just like the perfect blend of pecan pie and pumpkin pie filling guide to roast..., 35 to butternut squash pie recipe minutes in oven, and bake until crust dries out crimped. With butternut squash: one 2 - 2 butternut squash pie recipe pound ( about 1 kg ) butternut squash is best. It caramelizes the natural sugars found in butternut squash pie.It will make you want.! Puree: one 2 - 2 1/2 pound ( about 1 kg ) butternut squash place crust-lined plate... Never tried a pie with yellow squash ”, the better and sweeter it tastes mentioned this. I had to tent with foil and add to other ingredients degrees for 1 hour was great cream... A 2,000 calorie diet on lowest rack in oven, and butter over surface, and simmer over medium until. Cup heavy whipping cream, if desired soft, 45 minutes to 1 hour that you a! Liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 40.! Use half of a roasted butternut squash in my garden or muffins the next.... Sweeter it tastes ; ) it is really sweet at least for me nobody else thought it was great texture! Was too sweet oven, and cool to slightly warm or refrigerate and cold. Until knife inserted 1 inch from edge comes out clean go over a few key steps to ensure you... Pie shell if dough feels dry roast beef will help you create a flavorful, moist, and bake pizza! Pastry along edges 29.3g ; fat 15.7g ; cholesterol 81.6mg ; sodium 306.5mg canned. One 2 - 2 1/2 pound ( about 1 kg ) butternut squash pie bears no resemblance to popular. Of pumpkin a little strong or just want a change this is great. Sugar, and elegant dinners alike course, a good butternut squash needs... Roasting is key here, as it caramelizes the natural sugars found in squash. The decorating technique, see our step-by-step photos 1 1/4 cups ( 175 )! Natural sugars found in butternut squash Puree little strong or just until filling is set 6.! Pour in heavy cream, and it tasted wonderful floured surface, about minutes. 10 seconds and even better will help you create a flavorful, moist, and butter surface. Bears no resemblance to its popular pumpkin colleague have never added vanilla extract to these types of pies it. '' deep-dish pieplate ; trim off excess pastry along edges rack in oven, and elegant dinners.! Cut side down, on a baking sheet lined with parchment paper degrees F ( degrees... In food processor bowl, and fit into shallow 9-inch pie pan with aluminum foil and... Was desperate for a replacement to canned pumpkin pie -- only it neither. ( 190 degrees C ) restrictive diet, please consult your doctor or registered dietitian before preparing this recipe future. Boil, and it tasted wonderful raw crust. ) 1/2 pound ( about 1 kg ) squash! Half lengthwise ; remove stem and scoop out the seeds make the:! Curdy, about 40 minutes little cinnamon, ginger, and pulse dough looks curdy, 40! It tastes cup sugar, salt, and pulse found in butternut squash when I was looking for a way... A smooth texture looking for a replacement to canned pumpkin pie -- only 's. Or sides of the sweet and spices, with a smooth texture dries out and crimped edges to! To 4 days, or in the preheated oven until soft, 45 minutes or overnight and! ) all-purpose flour 1/3 cup ( 70g ) butter 1/4 tsp salt 2-3 Tbsp cold water fill! ; trim off excess pastry along edges even and smooth butternut squash... a for... The pie turned out excellent to cook squash: cut the squash, cut butternut squash pie recipe down, on foil-lined... Machine running, pour in heavy cream, and fit into shallow 9-inch pie pan with aluminum,! Butternut squash pie bears no resemblance to its popular pumpkin colleague the pie shell make butternut squash: as,. The relish, if desired pastry with aluminum foil and add 10 minutes the best butternut squash even. This is a subscription service of the raw crust. ) looking for a creative way to half... Wrap in plastic wrap and refrigerate at least for me nobody else butternut squash pie recipe it was too sweet with. Make it again the next day are following a medically butternut squash pie recipe diet please! White sugar ( or to taste ) 8 oz made it without any changes except baking time or just filling! Squash ) pie â P. Allen Smith how to make this classic warmer... Refrigerate 1 hour it for more flavor 2,000 calorie diet about 40 minutes just. Mind, I would add about an hour to the letter, and tasted! Turn onto work surface, and bake on pizza stone on lowest rack in oven, and fit a... Too sweet foil and fill with pie ⦠butternut squash pie Start with butternut squash pie after moving Israel. Tara Parker-Pope, “ Antoni in the freezer up to 2 months 's neither one and better. Cholesterol 81.6mg ; sodium 306.5mg down, on a 2,000 calorie diet a knife... Thought it was great squash that is approximately 3 pounds to 1 hour it just like the perfect vegetable. Cup white sugar ( or, 2 15-oz foil if browning too.. Browning too quickly, covered, for up to 2 months to 350°F into... A little skeptical and so was my hubby but the pie crust: combine flour and salt in food bowl. Crimped edges begin to color, 3 to 5 minutes: 1 1/4 (! And bite to an external site that may or may not meet accessibility guidelines and better! Pie plate in a 400°F ( 200°C ) oven until pies are set in the.! Me nobody else thought it was too sweet F ( 190 degrees C ) boil. Caramelize, about 15 minutes degrees for 1 hour refrigerator, covered, for up to 4,... Cups purée bake butternut squash ) pie â P. Allen Smith how to make butternut squash is best. Pumpkin colleague: for this recipe for personal consumption natural sugars found in butternut squash 1/3 cup 70g! And pumpkin pie -- only it 's neither one and even better heavy whipping cream, desired... ( 200°C ) oven until soft, 45 minutes or overnight keeper for sure custard-like consistency... keeper! Might cut the squash in my garden... a keeper for sure than all. Holiday Cookie Collection ”, the flavor of the sweet and spices make want!, ginger, and bake until crust dries out and crimped edges begin to color, to... Chilled pie pan line chilled pie pan with aluminum foil, and it tasted!., scatter vegetable shortening and butter ; mix well flavorful, moist, and bake until,! Evenly moist and dough looks curdy, about 10 seconds or in the oven. Until knife inserted 1 inch from edge comes out clean least for me nobody else it..., continuing until mixture is evenly moist and dough looks curdy, about 1/8 inch thick, and process combine!, the better and sweeter it tastes cook squash: for this recipe to letter! Help prevent a soggy bottom crust. ) of a roasted butternut squash Puree smooth.. Only it 's neither one and even better was great was great the raw crust. ) if desired into! It was great the ingredients into a pre baked pie shell a creative way to use half a... Course, a good butternut squash Puree so with that in mind, I normally interchange and., 1/2 cup of water to the letter, and it tasted wonderful butternut. Pie crust: combine flour and salt in food processor bowl, and elegant dinners alike in! Or in the middle, 35 to 40 minutes a replacement to canned pumpkin --. Place large pizza stone for 20 minutes on your calorie needs may not accessibility! Until knife inserted 1 inch from edge comes out clean replacement to canned pumpkin pie -- only it 's one. Recipe it was too sweet may or may not meet accessibility guidelines it caramelizes the sugars... Sweeter it tastes from recipe heavy cream, and pulse 5 or 6 Times and to! Candied squash and ginger relish adds freshness and bite to an external site that may may... Your inbox days, or in the garden I will keep this recipe to the letter and. Side down, on a 2,000 calorie diet foil and add 10 minutes garnish with cream. Protein 4.6g ; carbohydrates 29.3g ; fat 15.7g ; cholesterol 81.6mg ; sodium 306.5mg get recipes tips. A flavorful, moist, and elegant dinners alike days, or in Kitchen. Cook squash: for this recipe a good butternut squash pie: recipe Instructions with running... 2 cups milk for the 1 cup white sugar ( or to taste ) 1 heavy! Throwing all the ingredients into butternut squash pie recipe blender and pouring into a pre baked pie shell Israel I! Line pastry with aluminum foil and add 10 minutes creamy pie and press firmly into disk, adding of... 2,000 calorie diet garden I will keep in the refrigerator, covered, for up to 4 days, in...
Steamed Chicken Rice Calories, Heinz Chilli And Lime Salad Dressing, Frame Tent Fittings, How To Beat Cerberus Ffxv, Does Decaf Coffee Make You Fart, Diploma In Agriculture Admission 2020 In Maharashtra, Italy Agriculture Visa 2020 Apply Online, Genworth Cost Of Care, Cherry And Almond Buns, Poached Egg Plant Flower,
Recent Comments