Butternut Squash Pie

3 Nov

In my last CSA pick up of the season, I received a gigantic butternut squash. This veggie was insanely enormous. Instead of roasting and eating it for days, I decided to take half and make a pie in honor of Halloween. I’ve never made butternut squash pie before, and found a pretty basic recipe online. The end result was simple, light and delicious. I added a few pecans on top for a crunchy texture to the smooth pie. After a piece of this treat, I was ready for tricks with a scary skeleton, Buzz Lightyear, a group of amazing adults and a cooler full of beer.

Butternut Squash Pie
Serves about 8/adapted from this recipe

Here’s what I used:

  • 1 1/2 cups cooked and pureed butternut squash (about half a large squash)
  • 1 cup light brown sugar
  • 3 eggs
  • 3/4 cup evaporated milk
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • 1 tablespoon butter (melted)
  • 1 teaspoon vanilla
  • 1 9″ pie crust (chilled)
  • whole pecans to top as desired (not necessary but a great addition)

Here’s what I did:

  1. Mix together squash puree and sugar until combined.
  2. Add in eggs, milk, spices, salt, flour, butter and vanilla and mix thoroughly.
  3. Pour filling into the pie crust and top with pecans.
  4. Bake at 350 degrees for about 45 – 50 minutes or until top of pie is set.
  5. Cool before serving.

Boo!

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