Tuesday, November 1, 2011
Butternut Squash Pie
It's getting to be that time of year again. The time for pie.
Move over pumpkin, because butternut squash has arrived. When I first heard about butternut squash pie, I immediately put it on my must bake list. I was intrigued with the concept of turning an ingredient I find generally underwhelming into a delicious pie. The person who recommended this recipe to me assured me it would be similar to pumpkin pie, but better. Boy was she right. This pie has a sweeter, lighter, fresher taste than any pumpkin pie I've ever eaten. It's made completely from scratch, which is a bit time consuming but not really that much more difficult than opening up a can. For those pumpkin diehards out there who would like to try this recipe, swap out the squash for one pie pumpkin.
This pie was only the second pie I'd ever made. And if I can do it, so can you. Jump right in and impress your Thanksgiving guests this year with a from-scratch butternut squash pie!
BUTTERNUT SQUASH PIE
for the crust:
1 1/2 c all-purpose flour
1 tsp sugar
1/2 tsp salt
3/4 c (1 1/2 stick) unsalted butter, cut into cubes and chilled
4-8 tbsp ice water
for the pie filling:
1 large butternut squash
1 c light brown sugar, firmly packed
3/4 c evaporated milk
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
2 tbsp all-purpose flour
1 tbsp melted butter
1 tsp vanilla
1. Start by making the crust. In a large bowl, stir together the flour, sugar and salt. Using a pastry blender, cut in the butter until you've achieved pea sized chunks. Add water one tablespoon at a time, mixing with a fork. Add enough water so that the dough starts to come together. Wrap dough in plastic wrap and shape into a disk. Refrigerate for an hour.
2. While crust is in the refrigerator, roast the butternut squash. To do this, slice the squash in half lengthwise. Scoop out and discard seeds. Line a baking pan (a jelly roll pan is ideal) with aluminum foil. Grease foil with a light coat of cooking spray. Place squash, cut side down, on foil. Pour 1/2 c water into the baking pan and loosely cover squash with another piece of foil. Bake in a 400 degree oven for about 50 minutes. Let cool.
3. Scoop out innards of roasted butternut squash and place in food processor or blender. Pulse until pureed. Reserve 1 1/2 c of the puree, saving the rest for another recipe.
4. Preheat oven to 350 degrees. In a large bowl, beat together the butternut squash puree and the brown sugar. Beat in the eggs, evaporated milk, cinnamon, nutmeg, ginger, salt, flour, melted butter, and vanilla. Mix until well combined.
5. Lightly coat a 9-inch glass pie plate with cooking spray. Remove pie crust dough from refrigerator and roll out on a floured surface. Gently lift up dough and press it into the pie plate. Crimp the edges and cut off any excess. Pour filling into crust.
6. Bake in preheated oven for 45-55 minutes, or until set. Let pie cool on rack before serving.
Source: Southern Food at About.com