This pie would be a nice addition to a Thanksgiving table. I like butternut squash better than pumpkin, so I think this pie is a perfect alternative to pumpkin pie. I’m not totally against using store-bought pie shells. Reading the ingredients list of pre-made pie shells is pretty scary, though. I try to find ones that do not contain lard and have limited or no added preservatives and chemicals. Wholly Wholesome makes organic pie shells that fit the bill. Of course, you can make your own so you know exactly what goes into it.
I slightly adapted the Butternut Squash Pie recipe found here.
Butternut Squash Pie
1 unbaked and chilled 9-inch pie shell (I buy frozen pie shells that do not contain lard)
1 1/2 cups pureed butternut squash (about 1 large butternut squash)
3/4 cup light brown sugar, firmly packed
3 large eggs
3/4 cup evaporated milk or half-and-half
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons flour
2 tablespoons melted butter
1 teaspoon vanilla
To cook squash: Cut the squash in half lengthwise; remove stem and scoop out the seeds. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. Let cool completely then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.
Reduce oven to 350° F and position an oven rack in the center of the oven. In a mixing bowl with electric mixer, beat the squash with the brown sugar. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won’t get too dark. When the filling is set, transfer the pie to a rack to cool. Serve just warm or at room temperature with a dollop of whipped topping or whipped cream.
Made these muffins this past weekend using canned butternut squash. The butternut squash flavor is very subtle, but these muffins are delicious nonetheless. Sometimes you can find cooked butternut squash in the frozen food section of the supermarket. I would think you should let it defrost and drain any excess liquid before using so that your muffins are not soggy. My 10 year old son loves these muffins!
Butternut Squash Muffins
1 cup all-purpose flour
1 1/4 cups whole wheat flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup butter, softened (you can also sub oil for butter)
3/4 cup cooked, mashed butternut squash
1/2 teaspooon vanilla
1 cup milk
Brown sugar and cinnamon for topping
Mix dry ingredients in large mixing bowl; add butter and mix until fine crumbs. In small bowl, mix egg, squash, vanilla and milk with a fork until smooth. Pour over dry mixture and mix together until all is moist. Spoon into 12 greased and floured or paper-lined muffin tin cups. Sprinkle brown sugar and cinnamon over the tops of muffins. Bake at 400 degrees for 20 minutes or until muffins test done. Serve warm with butter.