Roasted Butternut Squash Pie | This recipe takes advantage of in-season vegetables and is perfect for fall.
PREPARING THE SQUASH
Preheat oven to 425°F. The squash roasts at 350°F. When you bake the pie, preheat to 425°F, then reduce to 350°F after 10 minutes (25 degrees less for Pyrex pie pans).
Cut one large squash in half and place cut side down on a greased jelly roll pan. Roast at 350°F until cooked through. Allow to cool, remove seeds and discard. Remove roasted flesh from skin and puree squash until smooth. This can be done in advance, and the puree may be frozen. If using frozen, thaw completely before use.
INGREDIENTS
1 large butternut squash
2 cup squash puree
½ teaspoon salt
1 12 oz. can evaporated milk
1¼ teaspoon ground cinnamon
¾ teaspoon each ground nutmeg and ginger
¼ teaspoon ground cloves
½ cup each, brown and granulated sugar
½ teaspoon walnut flavoring
1 teaspoon vanilla flavoring
1 tablespoon melted butter
2 eggs, lightly beaten
PREPARATION
- Combine squash, salt, milk and spices on the lowest setting of blender, food processor or rotary beater.
- Add sugars, walnut and vanilla flavorings and butter; blending after each addition.
- Add the eggs and blend until they are just mixed completely through batter.
- Pour into a 9-inch pie shell. Bake for 10 minutes.
- Reduce heat to 350°F and continue to bake for 50-plus minutes, until the center is just set. (Reduce heat by 25°F for glass baking dishes.)
You may want to pre-bake your pie shell, but don’t allow the edges to burn while your pie is baking.
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