Butternut squash pie is a lot like pumpkin pie. In fact, it tastes almost exactly the same, only better! You can make this using pre-made (canned) butternut squash puree, frozen squash cubes (that you cook and then puree), or you can do what I do and make it from scratch. I don’t make it all that often, and I rather enjoy the process of knowing it’s from scratch. At the bottom of this recipe you will find the recipe for the puree.
(Note: One butternut squash actually makes a few pies, depending on the size. And if you only want to make one or two pies, just freeze the remaining puree.)
- 2 cups of butternut squash puree*
- 1/3 cup white sugar
- 1/2 cup brown sugar
- 1/2 t salt
- 3 eggs
- 1.5 t cinnamon
- 1/4 t nutmeg
- 1/4 t ground cloves
- 1/2 t ginger
- 1 can evaporated milk
- 2-9 inch deep dish pie crusts (or you can use your favorite pie crust recipe to make it truly from scratch)
- Preheat oven to 450.
- Blend ingredients (use blender or mixer) to give it a smooth and satiny texture.
- Pour half into each pie crust, filling it to the brim.
- Bake for 15 minutes at 450 degrees, then reduce it to 350 for 40-60 minutes until the pies set.
*Butternut Squash Puree
- Choose a firm yellow squash with no soft spots or bruise.
- Rinse the outside of it well.
- Then cut it in half lengthwise with a sharp, heavy chef’s knife.**
- Scoop out the seeds and stringy pulp. An ice cream scooper works best, but you can also use a spoon. (If you want, you can actually toast the seeds much liek you would pumpkin seeds.)
You have 3 different options on how to cook it: Microwave, Bake, Boil
- Remove the stem and put the squash into a microwaveable bowl. If possible, try to keep the squash intact, but if needed, you can cut it down further. (Just remember that the more you cut it, the harder it will be to scoop out the meat later.)
- Add 2 inches of water to the bowl and cover.
- Microwave it for 15 minutes and then check to see if it is soft enough to scoop out the meat. If not, re-cover and microwave in 5 minute increments, stopping to check for firmness each time. In my experience, it’s taken at least 30 minutes.
- Put into a baking dish upside down.
- Bake at 400 degrees for 50-60 minutes or until soft enough to scoop out.
- Place squash into a large pot of boiling water.
- Boil covered over medium heat for 20-30 minutes or until soft enough to scoop out.
- Allow the squash to cool to the touch.
- Use a spoon to scoop the cooked squash meat into a blender, mixer, or food processor.
- Discard the outer layer.
- Process or blend until it’s a smooth puree consistency.
**Here’s a completely different way of cutting your butternut squash. This method will actually make the process easier later, meaning you don’t have to scoop out the meat after it’s cooked. Plus, the smaller pieces shorten the cooking time. This is also better for soup recipes.
- Cut about 1/4 to 1/2 inch from both ends of the squash.
- Using a sharp peeler, peel the outer layer in long downward strokes.
- Cut the squash lengthwise.
- Scoop out the seeds and stringy pulp.
- Lay the squash with the cut side down and cut the squash in half widthwise.
- Then slice each of the four sections lengthwise into many pieces.
- These cuts should be plenty, but if you should so desire, you can further cut the squash into cubes.