It’s fall ya’ll! ‘Tis the season to make a delicious Butternut Squash Pie!!! (Who says it’s all about pumpkins anyway?)
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In my simple and humble opinion, butternut squash is highly underrated. Every fall the great and mighty pumpkin takes front and center stage in the recipe department. Now don’t get me wrong, I personally love all things pumpkin, but now I am also learning to love all things butternut squash too! Especially, this butternut squash pie! Mmm Mmm Good 🙂
If you are into gardening you will know that growing butternut squash is one of the sweetest winter squashes. If you are interested in learning the difference between a pumpkin vs butternut squash – click on this link.
Okay, now let’s make a pie!
First, start by peeling and dicing a butternut squash. (You’ll need a total of 3 cups mashed cooked butternut squash for the pie so be sure to start with a nice size squash.) Place the diced squash into a large pan and cook it just like you would potatoes and cook until tender. Next, pour the squash into a strainer and drain off any excess water. Place the squash into a mixing bowl and mash it until it becomes the right consistency (like cooked canned pumpkin consistency). Allow the squash to cool to room temperature.
In a separate mixing bowl, combine eggs, sugar, cornstarch, butter, vanilla, water, and spices. Add the mashed squash to the mixture and combine well. Pour the mixture into a prepared pie crust and bake at 350 degrees F for approximately 35 – 45 minutes, or until a knife inserted near the center comes out clean. Remove the pie from the oven and let it cool.
Refrigerate the pie (if you can wait that long, lol) until chilled and garnish with a dollop of whipped cream if desired.
I’m always on the look out for great gift ideas and recently I stumbled upon this cute little Turkey Plate Holder. It’s a great way for guests to serve a piece of pie or another dessert.
Please excuse me while I go grab myself a slice of this delicious butternut squash pie!!!
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