Butternut Squash Pie[

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SQWIB
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Butternut Squash Pie[

#1

Post: # 14870Unread post SQWIB
Tue Mar 24, 2020 1:21 pm

Butternut Squash Pie
Laura made this Saturday.

Image
Amazing, beats pumpkin pie hands down



Ingredients:



Butternut Squash Puree
  • 1 butternut squash (approx 3 lbs) or approximately 2 pounds of already diced butternut squash, or 2 cups canned butternut squash puree
  • 1 tablespoon butter (omit if using canned puree)

Pie Filling
  • 2 cups butternut squash puree
  • 1 and 1/2 cup whole milk
  • 2 eggs
  • 3/4 cup light brown sugar
  • 1 tablespoon cornstarch
  • 1 and 1/4 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt

Pie Crust (we used pre-made pie crust)
  • 1 and 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1 tablespoon white granulated sugar
  • 8 tablespoons cold butter
  • 4–5 tablespoons ice cold water



Instructions:


Butternut Squash Puree
  • If using a whole squash, peel the squash, slice in half, and scoop out the seeds. Bake for about 30-40 minutes at 350 degrees. If using the bags of prepared squash you can heat according to directions on the package.
  • Once the squash is softened, place in blender or food processor and blend with the butter until smooth and silky.


Pie Filling
  • Add the 2 cups of butternut squash puree to a large mixing bowl.
  • In a medium size mixing bowl combine the brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Stir to combine.
  • Add the eggs and vanilla extract to the butternut squash. Stir to mix.
  • Add the sugar mixture to the butternut squash mixture. Stir to combine.
  • Slowly add in the milk while stirring. Set aside to prepare the pie crust.

Pie Crust
  • Preheat oven to 350 degrees.
  • Add the flour, salt, baking powder, and sugar to a food processor. Pulse briefly to combine.
  • Cut the butter into tablespoon size pieces and add to the dry ingredients in processor. Pulse until combined, will look like a coarse meal.
  • Add the water one tablespoon at a time, pulsing in between. Stop adding water when the pie dough starts to clump together. Pulse until you have a ball of dough.
  • Spread flour onto a clean, flat work surface. Remove the dough from the processor and place in the flour. Carefully work the dough until it is a smooth ball. Flatten gently to form a disc shape.
  • Spread flour on a rolling pin and roll the dough out into a circle shape to fit into a pie dish.
  • Carefully fold the dough over your rolling pin and lift off the counter, place in the pie dish. Flute the edge as desired and remove any excess pie crust.
  • Pour in the pie filling.
  • Bake for about 1 hour 15-20 minutes until the center is no longer wobbling, and a knife inserted in the center comes out clean.
  • Serve with fresh whipped cream on top and enjoy!
Image

Recipe from House of Yum

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PlainJane
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Re: Butternut Squash Pie[

#2

Post: # 14892Unread post PlainJane
Tue Mar 24, 2020 6:52 pm

Wow, looks so good!
“Never try to outstubborn a cat.”
- Robert A. Heinlein

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