The butternut squash plants were super prolific this year. It's perfect because this winter squash can store for 3-4 months easily. Plus the squash is so versatile. Some of my favorites (besides this delicious dessert) are oven baked B-nut squash fries, butternut squash ricotta ravioli in a browned butter sage sauce, butternut squash gnocchi, thyme butternut squash bread, or B-nut squash and potato au gratin. There are so many other ways you can use the squash to create delicious dishes. I intend to use my stash to create lots of exciting meals.
What's your favorite way to use the Butternut Squash?
This recipe is fun because I've added a surprise ingredient that just seemed to go well with the squash - Smoked Paprika.
Jazzed-Up Butternut Squash Pie
Pie Filling 1 large butternut squash - cooked 1 cup brown sugar 3 eggs 3/4 cup evaporated milk 1 tsp smoked paprika 1 tsp ground cinnamon 1/4 tsp freshly grated nutmeg 1 inch cube of fresh ginger, skin removed and minced 1/4 tsp salt 1 tsp melted butter 1 tsp vanilla
Pie dough 2 1/2 cups all purpose flour 1/2 cup (1 stick) cold butter 1/2 tsp salt 6 tbsp ice cold water
The dough needs to rest in the refrigerator for about 20 minutes so I made the dough first. In a food processor, pulse the butter, salt and flour together until the flour and butter are combined into pea sized crumbles. Pulse in the water a tablespoon at a time being careful not to overwork. The texture of the dough should be slightly crumbling. Pull together into a ball and wrap with saran wrap. Place in the refrigerator and allow to rest for at least 30 minutes. This could be made a day in advance.
Preheat oven to 350 degrees.
In a blender, add the evaporated milk, eggs, and butternut squash. Puree. Add the remaining ingredient.
When the dough has rested enough, roll it out and place in a pie plate. If you have extra dough, wrap tightly in a freezer bag and use later.
Pour the filling into the pie dough covered pie plate. Bake for 50-55 minutes until the center is not
This tasted great warm out of the oven but it was a little soft. Once you chill the pie it will hold its shape a little better. I'd suggest eat a piece warm and then eat another piece the next day cold to see which way you like it best!
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.