Butternut squash pie

October 10, 2012 § Leave a comment

You’ve probably had pumpkin pie, but have you had butternut squash pie?  I’d never had it, but after buying a big butternut squash at the market last weekend, I decided to try using some of it in a pie.  I roasted the squash, and then mashed it, and made pie.

End result?  It was a light in texture, and the flavor was almost indiscernable from a pie made from pureed pumpkin.

I’ll definitely make this again, although the next time, I probably won’t let Dave see me do it.  He walked in while I was peeling the butternut squash for this, and announced “I don’t eat squash.”  Eventually, I convinced him to eat a piece, and he liked it.

Tomorrow, I’ll show you how to use butternut squash in a chicken dish.

Butternut squash pie

1 butternut squash (you won’t use all of it in this recipe)

3 eggs, beaten

1/2 cup brown sugar

3 teaspoons pumpkin pie spice

12-ounces evaporated milk

prepared dough for one deep dish pie crust

Cut the squash into 3-4 chunks, and place cut sides down in a glass pan.  Pour in about 1/2-inch of water, and then cover the pan with foil.  Bake in a preheated 325-degree oven for about an hour, until just fork tender.  Remove from oven, and place the squash in a covered bowl, and allow to cool in the refrigerator for about an hour.

Preheat oven to 400-degrees fahrenheit.  Peel the squash, and cut into 1-inch chunks.  Use a potato masher to mash enough chunks to make 1 3/4 cups.  Set aside the remaining chunks, and use in another recipe.

Roll out the pie crust, and place it into a large deep-dish pie pan.  Place the mashed butternut squash into a bowl.  Use a mixer or a whisk to beat in the eggs, brown sugar, pumpkin pie spice, and evaporated milk. Pour the mixture into the pie crust.  Place in the 400-degree oven, and make for 15 minutes.  Reduce heat to 350 degrees fahrenheit, and cook for another 45 minutes, until a knife comes out clean.

Allow to cool for at least an hour before serving.


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