Butternut Squash….PIE? Yep, pie! This delicious pie tastes very similar to pumpkin pie, and a great way to use up your squash if you aren’t the greatest fan of it in a savory application. This pie graced my Thanksgiving table this year as the featured dessert, and received rave reviews from everyone who tried it!
- pastry dough for a single crust - use your favorite!
- 1 1/4 cups sugar
- 4 1/2 tsp cornstarch
- 1 Tbsp ground cinnamon
- 1 med butternut squash (about 3 cups), cooked and mashed
- 1 stick softened butter
- 2 eggs
- 1/4 cup water
- 1 Tbsp vanilla extract
- Preheat the oven to 350F
- Line a greased pie plate with your favorite crust (uncooked). Place on a baking sheet and set aside for now.
- In a large bowl, combine the sugar, cornstarch, and cinnamon.
- Beat in the squash, butter, eggs, water, and vanilla until its smooth. Pour into the pie crust.
- Cover the edges lightly with foil and bake for 15 minutes.
- Remove the foil and bake an additional 40 minutes or until a knife inserted in the center comes out clean.
- Cool on the counter for about an hour, and then chill in the fridge.
- Serve with whipped cream and sprinkled cinnamon or nutmeg over the top.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
Now, this SHOULD serve 8…but really, who are we kidding? Slice it up into 6, and enjoy!