Roasted Butternut Squash Pie
Recipe: an Alternative to Traditional Pumpkin Pie
Follow these steps to take butternut squash from the garden to the dessert plate.
A great complement to any holiday dinner, this pie can and should be made ahead of time. Baking the pie the day before the dinner allows the spices to blend, making the pie tastier than when it is warm from the oven.
Butternut is a variety of winter squash. They are much easier to find this time of year than pumpkins and take less storage space. When selecting a squash, look for one that is hard and feels heavy for its size. It should also have an intact stem.
Harvesting and storing winter squash
Squash should not be harvested until the vines die. They should then be stored in a cool, dark pantry until ready to use. This allows the skin to toughen for longer storage. They also become sweeter, so taste the puree before you add sugar and adjust the sugar accordingly.
Roasting and preparing squash
Split a 2 pound (medium size) squash lengthwise, using a large, sharp knife. The skin is sometimes tough so take extra care when cutting. If it is too difficult to cut easily, microwave the whole squash on high for a minute or two to soften. Scoop out the seeds and pulp and discard. Lay squash halves cut-side down on a cookie sheet and bake in a 350-degree oven until a fork easily pierces the skin. Remove from oven and let cool.
When squash has cooled, scoop flesh from skin. Puree squash in a food processor or blender, or beat with an immersible blender to remove all lumps. It should now look very similar to canned pumpkin and should yield about 2 cups.
Preparing pie
- 1 9" unbaked pie shell (single)
- 2/3 cup white sugar
- 1/2 cup brown sugar
- 1 tablespoon flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 2 cups butternut squash, roasted and pureed
- 1 egg, lightly beaten
- 1 cup milk
- 1/2 teaspoon vanilla
Directions:
- Preheat oven to 425 degrees.
- In a large bowl combine sugars, flour and spices.
- In a small bowl, lightly beat the egg and stir it into the pureed squash.
- Add squash mixture to dry ingredients and stir in milk and vanilla. When well mixed, pour into unbaked pie shell, cover edges with foil and place in center of oven.
- Bake until firm, about 45 minutes.
Let pie cool in a draft-free space to prevent cracking. Serve with sweetened whipped cream.
Butternut squash is high in Vitamins A and C, potassium, alpha- and betacarotene antioxidants, and fiber.
If you prefer your butternut squash as a main dish, try Black Bean and Butternut Stew.
