Eat, Drink, Blog / Eating My Share

Saturday Morning Chef – Leave the Pumpkin, Choose the Butternut Squash

So, with the food-centric holiday coming up, it’s time to talk Turkey. No, not really. I wanted to serve Delaney BBQ brisket for Thanksgiving, but my daughter’s having none of that. Considering my financial state (lost a week’s work during the hurricane), she’ll probably be picking up the tab for Thanksgiving. Thus, I can’t tweak the tryptophan fix. However, I can eschew the pumpkin pie.

Aside from the fact that pumpkin is one of the most labor intensive squash to clean, I don’t really like its meh taste. (Real pumpkin, as opposed to the canned variety, is a very mild squash that doesn’t have much punch until you add a ton of spice to it.) So, I’ve tweaked a couple other pumpkin pie recipes to create a butternut squash pie. If you really need an endorsement of how much better this pie tastes, well, the kids in the neighborhood all want their moms to make this pie—instead of pumpkin—for Thanksgiving.

Butternut Squash Pie

  • 1 Butternut Squash
  • 1 12 oz. can of evaporated milk
  • 1/2 cup packed dark brown sugar
  • 1/3 cup maple syrup
  • 1/2 teaspoon salt
  • 2 eggs plus the yolk of a third egg
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pumpkin spice
  • 1/2 teaspoon of lemon zest
  • pie crust

Note on the crust: I generally make pie crust from scratch: flour butter salt H2O for a sweet pie (I like to use lard for a savory pie, sometimes with 1T of sour cream added in.)

Note on the squash: I sliced in half (long-wise), scooped out the seeds and roasted flesh side down in about 1 inch of water for 40 minutes or so on 350°F until the squash is squishy. You can then spoon out the flesh of the squash or gently peel with a knife.

Preheat oven to 425°F.

Mix sugar, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Puree squash with maple syrup and stir into egg/sugar mix. Stir in evaporated milk. Whisk until smooth.

Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes, wrap the crust edge in foil to reduce the chance of burning. Then bake an additional 40-50 minutes at 350°F. Knife inserted near the center should come out clean. Cool and serve with (or without) whipped cream.

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