Cooking Lessons #384: Butternut Squash Pie

The Thanksgiving Collection

​How you doin’? Over the last 22 months I have provided recipes for all kinds of pies—apple, chocolate, pumpkin and several more. Now it’s holiday time again and I wanted to do something different, but still a little similar and perfect for Thanksgiving. This recipe comes from Jesse, the southern cook who taught me how to make this recipe while I was a teenager washing dishes and filling in as a server at summer camp.
 
Butternut squash is sweet, moist and nutty tasting with flavors similar to sweet potatoes—or, some say, butterscotch-y. Because it's so dense, you get more servings per fruit than you might with other squash varieties. You should be able to get 4 pies from one large butternut squash.
 
By the way, butternut squash contains slightly more vitamin A and C compared to pumpkin and twice as much iron. It's also a good source of magnesium, vitamin E and potassium. Compared to pumpkin, it's higher in calories and complex carbs and contains more than twice the amount of dietary fiber.
 
This recipe is for people who want a little something lighter than pumpkin pie which some people find a little strong or they just want a slightly milder and delicious pie befitting the holidays. It’s never really perfect Butternut Squash Pie without topping it with homemade whipped cream!
 
Prep time:  20 minutes
Bake time:  35 to 40 minutes
Cool time:  at least 2 hours
Yield:  2 pies, 9-inch pies / 12 servings
 
Ingredients 
2 prepared, unbaked pie crusts (homemade or store bought)
2-1/2 cups cooked butternut squash cubes (see ChefSecret)
5 large eggs
1-1/2 cups light brown sugar
1 cup whole milk
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
1-1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon ground ginger
1-1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
 
Directions

1. Preheat an oven to 375⁰ F.
2. Press each pie crust into 2 pie plates.
3. To make the custard blend the butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a food processor or blender until smooth.
4. Pour the custard into the prepared, unbaked pie crusts.
5. Put the pie pans on a sheet pan to catch any filling from overflowing the pie pan.
6. Bake in the preheated oven until pies are set in the middle and still a little jiggly; 35 to 40 minutes.
7. Let the pies cool for at least 2 hours before serving.

ChefSecret:  Many home cooks microwave the squash to soften the skin before cutting and peeling. Before microwaving and peeling, wash and poke holes in the whole butternut squash, then put it in the microwave for 3 minutes on high. After it cools down, you can easily cut and peel it. Dot with butter and roast in a 350° oven the peeled squash until just tender.

Quip of the Day:  I did the math this morning… if I run 3-miles I can eat 3-pounds of pie. That’s new math that I can get behind.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

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