Butternut Squash Pie
Butternut Squash Pie

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, butternut squash pie. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Butternut Squash Pie is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Butternut Squash Pie is something which I have loved my whole life. They are fine and they look wonderful.

I always bake butternut squash and not boil it for more flavor. Also, I normally interchange pumpkin and butternut squash in recipes because I grow so much butternut squash in my garden. Any leftover butternut squash from meal time is made into pies or muffins the next day.

To begin with this recipe, we have to first prepare a few ingredients. You can cook butternut squash pie using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash Pie:
  1. Take 150 g Flour
  2. Prepare 75 g Butter
  3. Prepare 2 tbsp Water
  4. Prepare 400 g Butternut Squash (without skin)
  5. Make ready 1/2 cup Sugar (100ml)
  6. Get 2 Beaten Eggs
  7. Prepare 1/2 cup Double cream (100ml)
  8. Get 1/2 cup Milk (100ml)
  9. Make ready 1 tsp Cinnamon powder

Then we will be able to roast the squash to soften it up. Pour squash mixture into pie shell. Place foil shield over edge of crust to prevent overbrowning. Cooked squash is mixed with hot milk, eggs, butter, sugar, cinnamon, ginger and nutmeg.

Steps to make Butternut Squash Pie:
  1. Preheat the oven to 180°C/350°F. Put the flour and butter into a bowl. Mix (do not knead) them with your fingers. When you get a crumbly texture, add water slowly until the texture becomes soft like your earlobe. Continue to mix, but do not knead.
  2. Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge.
  3. Cut the butternut squash into about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 5 min until the squash becomes soft.
  4. Put the squash into a bowl. Mash them until it becomes creamy in texture. Add sugar and keep mixing.
  5. Pour the beaten eggs, milk and double cream in the bowl. Sprinkle cinnamon powder. Mix well.
  6. Roll out the pastry to about 2 mm thickness and place it in the pan. Pour the mixture on the pasty. Bake in the oven for about 45 minutes.

When everything is blended perfectly, this luscious filling is poured into a prepared pie shell, and baked in a hot oven until it 's set and golden. Butternut squash stars in all kinds of favorite fall recipes such as soups and pasta and goes on shining into the holiday season in side dishes (cue the creamy gratin) and as a show-stopping Thanksgiving pie. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. Try this custard pie with buttercup squash, a sweet, orange-fleshed variety that bakes up luscious, light and surprisingly creamy.

So that’s going to wrap this up for this exceptional food butternut squash pie recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!