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It all started with pumpkin pie the granddaddy of pumpkin products the ne plus ultra of nutmeg cinnamon and friends.
Butternut squash pumpkin pie. Most pumpkins teeter toward tasteless. Pie plate with pastry. Fresh butternut squash puree is much better than canned pumpkin puree is a bright orange sweet and smoother than regular pumpkin puree. The problem with pumpkin pie is pumpkin.
This pie is delicious. Instead roast butternut squash and you get lush sweetness and kicks of caramel. Prepare the squash purée. Make this butternut squash pie with fresh butternut squash from your grocery store farmer s market or your own garden.
Mix butternut squash brown sugar cornstarch egg milk cinnamon allspice cloves ginger and nutmeg. As daniel has explained on the subject of butternut squash soup roasting brings out the squash s best flavor deepening its mellow sweetness into something caramel y and complex. Any leftover butternut squash from meal time is made into pies or muffins the next day. Preheat oven to 350 degrees.
In a large bowl combine the sugar cornstarch and cinnamon. Adding eggs to a pie filling as the last ingredient allows you to taste the filling for flavor and balance with no concern about eating raw eggs. Split the squash lengthways scoop out the seeds and place cut side down on a foil lined. Also i normally interchange pumpkin and butternut squash in recipes because i grow so much butternut squash in my garden.
Cook the squash a day in advance. Trim and flute edges. These homemade elements can be prepared days or weeks in advance then united at the last minute in a crisp and flaky crust. If you have it on hand replace the spices with about 1 1 2 to 2 teaspoons of pumpkin pie spice.
This is a great use of any leftover butternut. By the time a butternut squash has been roasted puréed and showered with spice the only thing anyone will notice is how vibrant it tastes in pie. Place on a baking sheet and set aside. Before serving pipe a decorative border onto the pie with homemade whipped cream or whipped topping.
But now with pumpkin pie season starting in full swing news of an. Refrigerate the pureed squash until you re ready to make the filling. I always bake butternut squash and not boil it for more flavor.