Did you know that you can make pie out of butternut squash that’s just as delicious as pumpkin pie?
It all starts with a butternut squash. Cut it in half, hollow out the seeds, and bake it. Once it’s soft, scrape out the squash and run it through a food processor or blender, to make sure there aren’t any stringy fibers and it’s all smooth.
Do the crust however you prefer to do pie crust – store bought, homemade, whatever. You know whether or not you’re a homemade crust kind of person. I’m not going to tell you how to live your life.
Butternut Squash Pie Filling Ingredients:
- 3 eggs
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla (optional – for all you vanilla extract addicts)
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/4 tsp cloves
- 2 cups mashed, baked butternut squash
- 1 cup heavy whipping cream
- 1/2 cup milk
Then stir up all of the ingredients and dump them into your pre-baked pie shell to make the butternut squash pie filling. Three cheers for low maintenance comfort food!
You might consider putting strips of aluminum foil around the edges of the crust, so they don’t over-brown. But that’s a personal preference.
Bake it at 425 degrees for 15 minutes, then turn down the heat to 350 and bake another 45 minutes (or until it passes the toothpick test).
Cool for at least 2 hours, or you’ll be serving butternut squash goop instead of pie.