Butternut Squash Pie

I love baking in the fall. I love the spicy aromas and I guess the comfort foods that I just can't resist. And pie is hard to resist, especially Butternut Squash pie. It tastes like pumpkin pie, in case you've never had it. The first time I ate this delicious pie, my Mother-in-law made it for Thanksgiving. Our boys were confirmed squash haters. They wouldn't eat squash of any kind. So, my MIL made this Butternut Squash Pie, but didn't tell the boys what it was. As they were chowing down, our older son, who was about 9 at the time, said, "this pumpkin pie is sure good Grandma". "Thank you", replied my MIL, with a gleam in her eye. After we were done with dessert, Grandma told the boys they had just eaten squash pie. The look on their faces was priceless!

This pie is a bit of work as I had to cook the squash first. I had 2 small butternut squash to use. To prepare the squash for baking, I first cut off the stem end. You will need a very sharp knife for this. Then the squash is split down the middle and the seeds and strings are scooped out of the squash and then baked on an oiled baking sheet in the oven until tender. Scoop out 1 3/4 cup of sweet, delicious orange flesh and you are ready to begin.

I pureed the squash in the blender, but you can use a food processor if you have one. Add the pie ingredients and pour into a prepared pie crust and bake. Let cool completely. Don't be tempted to cut the pie before it is cool. Top with some fresh whipped cream and you'll have a dessert that is hard to beat! Let me know if you try this pie. Here's how it's made.

BUTTERNUT SQUASH PIE

from Lynda's Recipe Box

Ingredients:

1- 9 inch pie crust- (I made a 9 inch deep dish crust.) or use a pre-made crust

1 3/4 cup of baked butternut squash

1 (12 ounce) can of milk

2 eggs

3/4 cup of granulated sugar

1 1/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

To prepare squash, Cut of the stem end of squash with a sturdy sharp knife. Cut the squash lengthwise in half, and scoop out the seeds and any strings around the seeds. Spray a baking sheet with cooking spray and place squash cut side down on the pan.Place in a 400 degree oven and bake until the squash are tender. The small one took about 40minutes, but larger ones will take longer. When done, remove from the oven and let cool. Scoop out the pulp of the squash, 1 3/4 cup for the pie.The squash can be baked 1 or 2 days before you make the pie.

Place the squash pulp in a blender or food processor. I used a blender, so I added the eggs and pulsed it together. I ended up having to add some of the milk to blend it well. After it is purred, add the remaining ingredients and blend just until incorporated. Pour pie mixture into a prepared pie crust. Bake in a preheated 425 degree oven for 15 minutes. Then reduce the heat to 350 degrees and bake until done, about another 30-40 minutes. Give the pie a shake and if the middle doesn't jiggle it is done. Or, you can test for doneness by sticking a knife in the middle of the pie. If it comes out clean it's done. There may be a few cracks on the surface. Let pie cool completely before cutting. Serve with whipped cream on the side and enjoy. Butternut Squash Pie is delicious! It's a perfect ending to a Thanksgiving meal, or any meal for that matter.

Hope you give it a try!

What's your favorite Thanksgiving dessert?