Squash?, Yes, Squash Pie

Butternut Squash Pie with Fork Marks

Okay, I should have used a toothpick

When we harvested our butternut squash last October, we still needed to cure them.  Some did well, others not so well.  In an effort to save what was salvagable, I cut off the bad parts, scooped out the seeds, and roasted the flesh for about an hour.  Scooped out the flesh and froze it. 

We had invited friends for dinner and here I go again . .  I wanted to try a squash pie recipe that I found on the internet.  It came from About.com - Southern Food.  Lots of good recipes and you can read the reviews. 

Here's the recipe:

1 unbaked and  chilled 9 inch pie shell - get the deep one if possible
1 large butternut squash, cooked and pureed - about 1 1/2 cups
1 cup light brown sugar, firmly packed
3 large eggs
3/4 cup evaporated milk or half-and-half
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
2 tablespoos all purpose flour
1 tablespoon melted butter
1 teaspoon vanilla

To cook squash:  Cut the squash in half lengthwise, remove stem and scoop out seeds.  Place squas, cut side down on a foil lined oiled backing pan, add about 1/2 cup water to the pan (I did not do this to mine).  Cover loosely with foil and bake at 400 degrees for 45 -55 minutes or until the squash is tender and can be easily peared, with a fork.  Let cool completely then scoop out flesh, and puree in a food proccessor or food mill.  Set aside 1 1/2 cups.

Reduce oven temperature to 350 degrees and positon an oven rack in the center of the oven. In a mixing bowl with an electric mixer, beat the squash with brown sugar.  Add eggs, evaporaed milk, spices, salt, flour, butter and vanilla.  Beat until well blended.  Pour filling into chilled pie crust and place on the center oven rack.  Bake for 45-55 minutes or until set.  Check after 35 minutes and loosely set a ring of foil over the browned crust edges so it won't get too dark.  When filling is set, transfer pie to rack to cool.  Serve with whipped cream. 

Now here's some things that I tweeked with the recipe:

Used deep dish pie crust, added a bit more squash about 1/2  since i had more and upped the spices.  I love a spicy pie.  Loved it - if you like sweeter - add a bit more brown sugar . .  You may need 2 pie crusts instead of 1 but that's okay - the ones from the freezer section come in pairs and this pie won't be around too long. 

Very easy to do.  Cook the squash and keep in freezer until you need it.  It can be used for quick breads, muffins, and more . . . .hmmmmm