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-   -   Butternut Squash Pie (http://www.tomatoville.com/showthread.php?t=50124)

SQWIBB March 24, 2020 02:40 PM

Butternut Squash Pie
 
[LIST][*][FONT=georgia][SIZE=4][B][SIZE=4][FONT=georgia][COLOR=#660000]Butternut Squash Pie[/COLOR][/FONT][/SIZE][/B][/SIZE][/FONT][FONT=georgia][/FONT][/LIST][COLOR=Navy][I][SIZE=3][FONT=georgia]Laura made this Saturday.[/FONT][/SIZE][/I][/COLOR]
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[COLOR=navy][I][SIZE=3]Amazing, beats pumpkin pie hands down[/SIZE][/I][/COLOR]
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[FONT=georgia][SIZE=4][B]Ingredients[/B]:[/SIZE][/FONT]
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[FONT=georgia][SIZE=4][I]Butternut Squash Puree[/I]
[/SIZE][/FONT][LIST][*][FONT=georgia][SIZE=4] 1 butternut squash (approx 3 lbs) or approximately 2 pounds of already diced butternut squash, or 2 cups canned butternut squash puree[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 1 tablespoon butter (omit if using canned puree)[/SIZE][/FONT][/LIST][FONT=georgia][SIZE=4]
[I]Pie Filling[/I]
[/SIZE][/FONT][LIST][*][FONT=georgia][SIZE=4] 2 cups butternut squash puree[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 1 and 1/2 cup whole milk[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 2 eggs[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 3/4 cup light brown sugar[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 1 tablespoon cornstarch[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 1 and 1/4 teaspoon cinnamon[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 1/2 teaspoon ground nutmeg[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 3/4 teaspoon ground ginger[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 1/2 teaspoon vanilla extract[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 1/2 teaspoon salt[/SIZE][/FONT][/LIST][FONT=georgia][SIZE=4]
Pie Crust (we used pre-made pie crust)

[/SIZE][/FONT][LIST][*][FONT=georgia][SIZE=4] 1 and 1/4 cup all purpose flour[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 1/4 teaspoon salt[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 1/8 teaspoon baking powder[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 1 tablespoon white granulated sugar[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 8 tablespoons cold butter[/SIZE][/FONT][*][FONT=georgia][SIZE=4] 4–5 tablespoons ice cold water[/SIZE][/FONT][/LIST][FONT=georgia][SIZE=4]
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[B]Instructions[/B]:[/SIZE][/FONT]
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[FONT=georgia][SIZE=4][I]Butternut Squash Puree[/I]
[/SIZE][/FONT][LIST][*][FONT=georgia][SIZE=4] If using a whole squash, peel the squash, slice in half, and scoop out the seeds. Bake for about 30-40 minutes at 350 degrees. If using the bags of prepared squash you can heat according to directions on the package.[/SIZE][/FONT][*][FONT=georgia][SIZE=4] Once the squash is softened, place in blender or food processor and blend with the butter until smooth and silky.[/SIZE][/FONT][/LIST]


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[FONT=georgia][SIZE=4][I]Pie Filling[/I]
[/SIZE][/FONT][LIST][*][FONT=georgia][SIZE=4] Add the 2 cups of butternut squash puree to a large mixing bowl.[/SIZE][/FONT][*][FONT=georgia][SIZE=4] In a medium size mixing bowl combine the brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Stir to combine.[/SIZE][/FONT][*][FONT=georgia][SIZE=4] Add the eggs and vanilla extract to the butternut squash. Stir to mix.[/SIZE][/FONT][*][FONT=georgia][SIZE=4] Add the sugar mixture to the butternut squash mixture. Stir to combine.[/SIZE][/FONT][*][FONT=georgia][SIZE=4] Slowly add in the milk while stirring. Set aside to prepare the pie crust.[/SIZE][/FONT][/LIST][FONT=georgia][SIZE=4][I]
Pie Crust[/I]
[/SIZE][/FONT][LIST][*][FONT=georgia][SIZE=4] Preheat oven to 350 degrees.[/SIZE][/FONT][*][FONT=georgia][SIZE=4] Add the flour, salt, baking powder, and sugar to a food processor. Pulse briefly to combine.[/SIZE][/FONT][*][FONT=georgia][SIZE=4] Cut the butter into tablespoon size pieces and add to the dry ingredients in processor. Pulse until combined, will look like a coarse meal.[/SIZE][/FONT][*][FONT=georgia][SIZE=4] Add the water one tablespoon at a time, pulsing in between. Stop adding water when the pie dough starts to clump together. Pulse until you have a ball of dough.[/SIZE][/FONT][*][FONT=georgia][SIZE=4] Spread flour onto a clean, flat work surface. Remove the dough from the processor and place in the flour. Carefully work the dough until it is a smooth ball. Flatten gently to form a disc shape.[/SIZE][/FONT][*][FONT=georgia][SIZE=4] Spread flour on a rolling pin and roll the dough out into a circle shape to fit into a pie dish.[/SIZE][/FONT][*][FONT=georgia][SIZE=4] Carefully fold the dough over your rolling pin and lift off the counter, place in the pie dish. Flute the edge as desired and remove any excess pie crust.[/SIZE][/FONT][*][FONT=georgia][SIZE=4] Pour in the pie filling.[/SIZE][/FONT][*][FONT=georgia][SIZE=4] Bake for about 1 hour 15-20 minutes until the center is no longer wobbling, and a knife inserted in the center comes out clean.[/SIZE][/FONT][*][FONT=georgia][SIZE=4] Serve with fresh whipped cream on top and enjoy![/SIZE][/FONT][/LIST][FONT=georgia][SIZE=4]

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[FONT=georgia][SIZE=4][URL="https://houseofyumm.com/butternut-squash-pie/"]Recipe from House of Yum[/URL][/SIZE][/FONT]

kath March 26, 2020 12:41 PM

Looks yummy! Love me some butternut pie! :love:


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