roasted_butternut_squash_pie_1

Roasted Butternut Squash Pie

Thanksgiving countdown has begun! Time to finalize those grocery lists and get your cooking plans in place! It is very cold and snowy here in Denver, so I’m most excited about getting a little sunshine break while visiting my Mom’s in Tucson, AZ. I feel that Arizona really has some fantastic weather during Thanksgiving. Usually a little chillier at night, but gorgeously sunny days. Now just to get through one more week before the festivities begin!
Last year I shared a variety of pumpkin recipes, and this year my goal was to share other flavors to sub for pumpkin. Now, since pumpkin and butternut part of the squash family they may taste quite similar. However, the butternut squash has a bit more delicate and sweet flavor, so I wanted to highlight that in this pie. Feel free to switch up the spice mixture if you like!
 
 
 
Butternut Squash Pie
Crust
Butter ½ cup
Flour 2 ½ cups
Sugar 1 T
Salt ½ tsp
Cold water 5-6 T
 
Filling:
Butternut Squash Puree 1 ½ cups
Heavy cream 1 ½ cups
Eggs 2
Yolks 2
Brown sugar ½ cup
Sugar ¼ cup
Salt ¼ tsp
Cinnamon 1 ½ tsp
Ginger 1 ½ tsp
 
Directions:
To make butternut squash puree, slice and core 1 butternut squash. Cut into smaller chunks and bake in a 375 degree F oven until fork tender. Transfer to blender and blend with 2-4 T of water until you reach a smooth consistency.
To make pie crust, add all ingredients to food processor except cold water. Pulse until dough comes together, and use cold water as needed until dough forms into a ball.
Wrap with plastic and chill for 30 minutes.
To make filling, blend all ingredients together.
Preheat oven to 350 degrees F.
Unwrap dough and roll out on a surface dusted in flour. Roll to about 1/8” thickness.
Place dough into your pie tin. Roll up sides and crimp edges.
Chill pie shell in a freezer for 10 minutes.
Use pie weights to blind bake pie crust for 15 minutes.
Remove pie weights and pour in filling. Bake for 20 minutes longer.
Reduce oven temperature to 275 degrees F, and bake for an additional 20 minutes.
Filling should look set and not liquid.
Chill pie for 2 hours before slicing and serving.
 
Enjoy!

Roasted Butternut Squash Pie

Like pumpkin pie with butternut squash instead!
Servings: 10
Author: Saura Madani

Ingredients

Crust

  • 1/2 cup butter, cold
  • 1 1/4 cup flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2-3 Tbsp. cold water

Filling

  • 1 1/2 cups butternut squash puree
  • 1 1/2 cups cream
  • 2 eggs
  • 2 yolks
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ginger

Instructions

  • To make butternut squash puree, slice and core 1 butternut squash. Cut into smaller chunks and bake in a 375 degree F oven until fork tender. Transfer to blender and blend with 2-4 T of water until you reach a smooth consistency.
  • To make pie crust, add all ingredients to food processor except cold water. Pulse until dough comes together, and use cold water as needed until dough forms into a ball.
  • Wrap with plastic and chill for 30 minutes.
  • To make filling, blend all ingredients together.
  • Preheat oven to 350 degrees F.
  • Unwrap dough and roll out on a surface dusted in flour. Roll to about 1/8” thickness.
    Place dough into your pie tin. Roll up sides and crimp edges. Chill pie shell in a freezer for 10 minutes.
  • Use pie weights to blind bake pie crust for 15 minutes.
  • Remove pie weights and pour in filling. Bake for 20 minutes longer.
  • Reduce oven temperature to 275 degrees F, and bake for an additional 20 minutes.
  • Filling should look set and not liquid.
    Chill pie for 2 hours before slicing and serving.
    Enjoy!

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