Easiest Way to Love at dinner Butternut Squash Pie

Easiest Way to Love at dinner Butternut Squash Pie Delicious, fresh and tasty.

Butternut Squash Pie. I always bake butternut squash and not boil it for more flavor. Also, I normally interchange pumpkin and butternut squash in recipes because I grow so much butternut squash in my garden. Any leftover butternut squash from meal time is made into pies or muffins the next day.

Cut the butternut squash in half lengthwise; remove stem and scoop out the seeds.

Pour squash mixture into pie shell.

Place foil shield over edge of crust to prevent overbrowning.

You can cook Butternut Squash Pie using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Butternut Squash Pie

1. It’s of Flour.

2. Prepare of Butter.

3. You need of Water.

4. You need of Butternut Squash (without skin).

5. It’s of Sugar (100ml).

6. You need of Beaten Eggs.

7. It’s of Double cream (100ml).

8. You need of Milk (100ml).

9. You need of Cinnamon powder.

Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well.

In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth.

To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash.

For the decorating technique, see our step-by-step photos.

Butternut Squash Pie step by step

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..

Cut squash in half lengthwise and scoop out seeds.

Place, cut-side down, on a parchment-lined.

The butternut squash was easy to work with and the whole recipe was simple.

The only slight problem I had was getting the pie into the oven without spilling since it was quite liquidy before cooking (but it turned out the perfect consistency).

Put the squash in a large pot and fill with water.