Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, butternut squash pie. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Butternut Squash Pie is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Butternut Squash Pie is something which I’ve loved my entire life. They’re nice and they look wonderful.
This smooth, spicy made from scratch Butternut Squash Pie tastes even better than the traditional pumpkin pie!! Make this one for Thanksgiving dessert and EVERYONE will be asking for the recipe. I'm about to shatter your childhood illusions.
To get started with this recipe, we must first prepare a few components. You can have butternut squash pie using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Butternut Squash Pie:
- Take 150 g Flour
- Make ready 75 g Butter
- Get 2 tbsp Water
- Get 400 g Butternut Squash (without skin)
- Make ready 1/2 cup Sugar (100ml)
- Make ready 2 Beaten Eggs
- Take 1/2 cup Double cream (100ml)
- Take 1/2 cup Milk (100ml)
- Prepare 1 tsp Cinnamon powder
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. 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.
Steps to make Butternut Squash Pie:
- 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.
- Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge.
- 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.
- Put the squash into a bowl. Mash them until it becomes creamy in texture. Add sugar and keep mixing.
- Pour the beaten eggs, milk and double cream in the bowl. Sprinkle cinnamon powder. Mix well.
- 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.
It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Add all remaining ingredients and blend 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. That's why this Butternut Squash Pie with Nut Crust is rustic looking — and to me that means it's a Most of the prep time for my Butternut Squash Pie is refrigeration and baking time. The pumpkin pie you grew up with isn't made of pumpkin.
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