Butternut Squash Pie
Butternut squash has a mild, naturally sweet flavor and is an excellent substitute for pumpkin.
Serves: 8Hands-on: 20 minutesTotal: 5 hoursDifficulty: Easy
- 1 medium butternut squash
- 1 cup packed light brown sugar
- 1 tsp. cinnamon
- 1⁄2 tsp. salt
- 1⁄4 tsp. fresh grated nutmeg
- 2 eggs
- 1 can evaporated milk (12 oz.)
- 1⁄2 tsp. vanilla
- 1 pie shell (9 inches), unbaked
- Heat the oven to 425°F.
- Cut the top and bottom off the butternut squash, then cut the squash in half length-wise and scrape out the seeds. Place the squash cut side down on a parchment-lined baking sheet and roast for 45 to 55 minutes, or until a paring knife slips easily through the flesh. Cool to room temperature, scoop out the flesh, and purée in a blender until smooth. It should yield approximately 1 1⁄2 cups.
- In a large bowl, whisk together the light brown sugar, cinnamon, salt, and nutmeg until well combined.
- Add the squash purée, eggs, evaporated milk, and vanilla. Whisk until smooth.
- Pour the mixture into the prepared pastry crust and place on a baking sheet. Bake in the lower third of the oven for 15 minutes, then reduce the heat to 350°F and bake for an additional 40 to 45 minutes, or until the filling is set at the edges and just slightly wobbly in the center. Cool for 3 hours on a wire rack before slicing.