How to Cook Delicious Butternut Squash Pie

Butternut Squash Pie. This great tasting butternut squash pie is a nice change of pace, and you just might switch from your standard dessert after you try this recipe. This smooth, spicy made from scratch Butternut Squash Pie tastes even better than the traditional pumpkin pie!! I'm about to shatter your childhood illusions.

The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. This truly American butternut squash pie recipe has been in Photo Editor Maya Kaimal's family since the early part of the century. You can have Butternut Squash Pie using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Butternut Squash Pie

1. It's 150 g of Flour.
2. Prepare 75 g of Butter.
3. You need 2 tbsp of Water.
4. Prepare 400 g of Butternut Squash (without skin).
5. Prepare 1/2 cup of Sugar (100ml).
6. It's 2 of Beaten Eggs.
7. You need 1/2 cup of Double cream (100ml).
8. You need 1/2 cup of Milk (100ml).
9. Prepare 1 tsp of Cinnamon powder.

Butternut Squash Pie Recipe & Video. My Mom made a really good Pumpkin Pie, or so I thought. It wasn't until she was in her eighties that she told me her secret. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook.

Butternut Squash Pie instructions

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..

Add all remaining ingredients and blend until smooth. This butternut squash pie is oil-free and sugar-free using only wholesome ingredients. Butternut squash is a great alternative to bananas when baking as it's so incredibly sweet and creamy. The pumpkin pie you grew up with isn't made of pumpkin. Sorry to shatter your childhood illusions!