Sunday, January 9, 2022

Butternut Squash Pie

I really like how sweet and creamy butternut squash are, and am always looking for new ways to use them (and other squashes.)

I made this pie for my family get together for Chanukah and they really liked it! Can be a side, or with whipped cream for a slightly healthier dessert. 
Butternut Squash Pie ~ The Dreams Weaver
What you will need:
1 crust, store bought or homemade (recipe here)
For the Filling:
2 large eggs
1 ½ tsp vanilla extract
½ cup dark brown sugar
¼ tsp sea salt
1 ½ tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cardamom
1 ½ cups roasted squash purée
¾ cup heavy cream
Whipped cream, for garnish (optional)
Butternut Squash Pie ~ The Dreams Weaver
Directions:
Roasted Squash Purée: heat oven to 400°. Slice into 1” sections (or buy pre cut squash to save time), coat with 1 tbsp oil, and place in a single layer on a sheet pan. Bake until tender and beginning to caramelize, about 40 minutes.
Butternut Squash Pie ~ The Dreams Weaver
Cool slightly, blend with an immersion blender or food processor until smooth.
Butternut Squash Pie ~ The Dreams Weaver
For Filling:
Preheat the oven to 300°.
Combine eggs, vanilla, sugars, salt and spices in a bowl with an immersion blender or food processor, and blend until smooth. Add squash purée, and blend until smooth. Pour in heavy cream, and blend to combine.
Butternut Squash Pie ~ The Dreams Weaver
Pour filling into a hot prebaked shell, and bake for 20 minutes. Turn the oven up to 325° and continue baking for another 20-25 minutes until filling is set ⅔ of the way in from the perimeter and the center still jiggles, about 40-45 minutes total (custard will continue to cook after pie is removed from the oven). Tent Pie crust edges loosely with foil if browning too quickly.
Butternut Squash Pie ~ The Dreams Weaver
Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream, if desired. 
Butternut Squash Pie ~ The Dreams Weaver
Enjoy!

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