My butternut squash plant went crazy this year. I’ve brought in about a dozen so far and I still have 5 or 6 out in the yard waiting to be harvested. So I decided that instead of pumpkin pie this year, I would make butternut squash pie instead.
Butternut squash pie looks and tastes like pumpkin pie. The main difference is texture. The butternut is lighter and airier than pumpkin, and it had a delicacy that I really enjoyed.
Here’s the recipe:
Butternut Squash Pie
1 9 ” pie crust
13 oz cooked butternut squash (about half a large squash)
2 eggs, lightly beaten
3/4 c sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
12 oz evaporated milk (1 small can)
Whipped cream to top
Cut the squash in half. Roast in an oven at 450 degrees until the squash is soft, about one hour.
Prepare your pie crust.
Preheat the oven to 425 degrees.
Combine the squash and all the other ingredients in a blender. Blend until smooth.
Pour the batter into the pie crust. Bake for 15 minutes at 425 degrees. Then, lower the oven temperature to 350 degrees and bake for another 40-50 minutes or until a knife inserted into the center of the pie comes out clean.
Wait until the pie cools completely before serving. Top with whip cream, if you so desire.