Everyday recipes

Butternut Squash Pie

Think of food in the autumn and anything with pumpkin seems to be the star of attention, but for me it is the Butternut squash! The Butternut squash pie has a very smooth and creamy consistency and the mix of spices make it really nice with a hint of almondy taste.

Originally from North America, a farmer in the Massachusetts created it by crossing two types of squashes. It is named Butternut because it is “smooth like butter, sweet as nut.”

Traditionally it is made as a soup or is roasted during Halloween and Thanksgiving. Although it is usually pumpkin pie with whipped cream that is served during thanksgiving, I personally find the Butternut squash a more flavorful filling for the pie.

Squashes can sometimes be one of the least favourite vegetables but with this recipe even children will ask for another slice!

Butternut Squash Pie
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Butternut Squash Pie
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Rating: 0
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Servings Prep Time Cook Time Passive Time
8People 10minutes 1hour 30minutes
Servings Prep Time
8People 10minutes
Cook Time Passive Time
1hour 30minutes
Ingredients
Servings: People
Units:
Ingredients
Servings: People
Units:
Instructions
  1. Prepare the ingredients.Butternut Squash Pie (1 of 11)
  2. Peel and cut the squash in pieces.
  3. Steam for 30min.
  4. Put the squash into a medium size saucepan on high heat and mash it using a fork.Butternut Squash Pie (4 of 11)
  5. Keep stirring for 2 min.
  6. Leave to cool for 2 min and drain.
  7. Pre-heat your oven at 180C.
  8. Lay the pastry across the tart tin. Press the dough into the corners of the tin using your thumbs. Butternut Squash Pie (2 of 11)
  9. Line the pastry with a piece of greaseproof paper on top and put your 'baking beans' on the paper. Butternut Squash Pie (3 of 11)
  10. Bake for 15 min.
  11. Take out of the oven and lower temperature to 140C.
  12. In a large bowl, mix the squash mash, sugar, cream, eggs and spices. Butternut Squash Pie (5 of 11)
  13. Mix until it has a smooth consistency.Butternut Squash Pie (6 of 11)
  14. Pour the mixture on the crust.Butternut Squash Pie (7 of 11)
  15. Bake for 1 hour.Butternut Squash Pie (8 of 11)
  16. Open the oven door but don’t take it out directly. Wait 10min for the filling to slowly deflate and to prevent it from crackingButternut Squash Pie (9 of 11)
  17. Cool for an hour.
  18. You can enjoy it for thanksgiving dinner or anytime of the year you can find squash at your local market! Why should we wait for only October to start?


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