Friday, October 1, 2010

Jazzed-Up Butternut Squash Pie

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!

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