Allrecipes is part of the Meredith Food Group. Bake pie 40 to 45 minutes, until knife inserted 1 … 2 small to medium butternut squash, halved lengthwise and seeded. This is a delicious butternut squash pie with the flavors of brown sugar and cinnamon, and it's sure to get smiles. Top with whipped cream! Cool at room temperature until the custard has set, about 2 hours, and cut with a chef's knife to … This is an easy and delicious pie. I followed this recipe to the letter, and it tasted wonderful! Scatter with pumpkin seeds Scatter with pumpkin seeds 1 hr and 5 mins Find more recipes for fall pies in our September/October 2017 issue! Butter for pie pan. I made it without any changes except baking time. This recipe makes a little extra filling, so keep a container on hand. Cover loosely with foil and bake at 400 F for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. This pie is delicious. Roast at 375 ° F / 190 ° C / 170 ° C Fan assisted oven for an hour. Although this pie is different enough to be interesting, it is familiar enough to serve for Thanksgiving, Christmas, or any special dinner. Percent Daily Values are based on a 2,000 calorie diet. No gift befits the food-obsessed people in your life like a cookbook. 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 are making your pie filling while the squash is still warm, place the butter in a large bowl and add measured squash puree on top. 3/4 cup sugar, or to taste. Followed the recipe to a tee. 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. You can also bake the extra filling in custard cups, … If you want to avoid a soggy bottom, partially bake the crust before filling. And I’m pretty sure you can also make it without all the baking – just skip the baking part. Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla … Bake for about 30-40 minutes until soft. Thanks for sharing!!! Thank you Blaze and your grandmother up north. Preheat your oven to 325°F or 160°C. If you find pumpkin pie to be too commonplace and too bland, try squash pie. Preheat oven to 375 degrees F (190 degrees C). Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9 … Amazing flavour with a light custard-like consistency...a keeper for sure. I followed this recipe to the letter, and it tasted wonderful! Plus a little cinnamon, ginger, and nutmeg. 1/8 teaspoon black pepper. Next time I might cut the spices down a bit. I sliced a squash and baked the halves faced down for an hour; when cooled, the skin peeled right off easily This butternut squash, ricotta and sage pie, served with a beetroot and pomegranate salad, is. 1 large butternut squash (cooked and pureed, about 1 1/2 cups pureed squash). This pie has such a unique flavor with the hint of sweetness from butternut squash and the caramelized onions, that is balanced by the savory elements. Stir until butter melts. This Savory Butternut Squash Pie recipe was a fan favorite from my former pie company, Shoofly Pie Baking Co. Beat until well blended. 1 tablespoons vanilla. Let the squash cool completely; scoop out the flesh and then peel and mash or puree the squash or put it through a food mill. Information is not currently available for this nutrient. Cut the butternut squash in half lengthwise; remove stem and scoop out the seeds. Which is the best way to eat pie, if you want my opinion. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. So with that in mind, I would add about an hour to the prep time if you are using fresh butternut squash. Inspired by Argentine food, I developed my own recipe for a custard squash pie. Butternut squash has much less liquid making a delicious, consistent homegrown pie more achievable.