Spiced Butternut Squash Pie Recipes

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SPICED BUTTERNUT-SQUASH PIE



Spiced Butternut-Squash Pie image

Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h

Number Of Ingredients 9

1 1/2 pounds butternut squash (1 medium), halved lengthwise, peeled, and seeded (see below), and chopped into 1-inch pieces
1 cup half-and-half
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1/2 recipe Pie Crust for Spiced Butternut-Squash Pie, one disk formed and prebaked
Whipped cream (optional)

Steps:

  • Preheat oven to 350 degrees, with rack in center. Place squash in a medium saucepan, and add enough water to cover. Bring to a boil over high heat; reduce to a simmer, and cook until the tip of a paring knife easily pierces squash, 20 to 25 minutes. Drain, and set aside to cool.
  • Transfer squash to a food processor. Add half-and-half, brown sugar, cinnamon, nutmeg, and salt; puree until smooth, scraping down sides of bowl as needed. Add eggs, and pulse until combined.
  • Place pie crust (in pie pan) on a baking sheet. Pour filling into crust. Bake, rotating once halfway through, until filling is set, 50 minutes to 1 hour (tent loosely with foil if edges are browning too quickly).
  • Cool completely. Serve with whipped cream, if desired.

SPICED BUTTERNUT SQUASH PIE



Spiced Butternut Squash Pie image

My mom always made this dessert with her homegrown squash. It was my dad's favorite after-dinner treat. I continue to make it to this day. -Johnna Poulson, Celebration, Florida.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

1 refrigerated pie crust
3 large eggs
1-1/2 cups mashed cooked butternut squash
1 cup fat-free milk
2/3 cup fat-free evaporated milk
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 450°. Unroll pie crust into a 9-in. pie plate; flute edge. Place eggs, squash, milks, sugar, salt and spices in a food processor; process until smooth. Pour into crust. Bake on a lower oven rack 10 minutes., Reduce oven setting to 350°. Bake 30-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, serve with whipped cream.

Nutrition Facts : Calories 266 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 313mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

BUTTERNUT SQUASH PIE



Butternut Squash Pie image

My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!

Provided by blaze

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 55m

Yield 16

Number Of Ingredients 14

2 prepared pie crusts
2 ½ cups cooked butternut squash cubes
5 eggs
1 ½ cups brown sugar
1 cup milk
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon butter
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon vanilla extract
¾ teaspoon ground nutmeg
½ teaspoon ground cloves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
  • Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
  • Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.3 g, Cholesterol 81.6 mg, Fat 15.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 306.5 mg, Sugar 14.8 g

KABOCHA SQUASH PIE WITH SPICED CRUST



Kabocha Squash Pie with Spiced Crust image

Provided by Anne Burrell

Categories     dessert

Time 4h35m

Yield 8 to 10 servings

Number Of Ingredients 20

1 small to medium kabocha squash, cut into sixths, seeds removed
Olive oil
1 1/2 cups all-purpose flour, plus more for bench flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
2 grates fresh nutmeg
Pinch kosher salt
1 1/2 sticks cold butter, cut into pea-size pieces
1 egg yolk
2 to 3 teaspoons ice cold water
4 large eggs
3/4 cup heavy cream
3/4 cup sweetened condensed milk
1/2 cup light brown sugar
1/4 cup bourbon, optional
1 teaspoon vanilla extract
Heavy cream, for garnish
Pinch cinnamon, for garning

Steps:

  • For the squash: Preheat the oven to 375 degrees F.
  • Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven. Roast the squash until a fork slides in and out easily, about 45 minutes. Remove the squash from the oven and let cool. Remove the skin and puree until smooth. Place 3 cups squash puree in a large mixing bowl, reserve the rest for another purpose.
  • For the crust: In the bowl of a food processor combine all the flour, sugar, cinnamon, allspice, ginger, nutmeg and salt. Toss in the butter and pulse until the mixture looks like grated parmigiano. Add in the egg yolk and a few drops of the ice water. Pulse until the mixture starts to come together into a ball. Add a few more drops of water if the mixture still seems dry.
  • Turn the dough out onto a lightly floured work board. Using the heels of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process two more times. Form the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
  • Remove the dough from the fridge and let warm up for 5 minutes. Roll the dough out into a large circle and lay in a deep pie dish. Trim the dough all the way around so there is only 1/2-inch overhang. Fold the dough under and crimp the edges decoratively. Make sure the edges don't extend beyond the pie plate rim. Prick the dough all over with a fork. Lay aluminum foil over the dough to cover and fill the pie plate with baking beans.
  • Place the pie plate on a sheet tray and bake in the oven for 15 minutes. Remove the foil and baking beans and bake for 5 more minutes. Remove from the oven and let cool.
  • Reduce the heat in the oven to 350 degrees F.
  • For the filling: In a small bowl, beat the eggs until they are smooth. Beat in the cream. Add the cream/egg mixture to the squash puree and beat to combine. Beat in the condensed milk, brown sugar, bourbon if using and vanilla. Beat until the mixture is well combined, 1 to 2 minutes.
  • Pour the squash mixture into the prepared pie shell. Place on the sheet tray and place back into the oven for 25 minutes. Rotate the pie and bake until the mixture barely jiggles when shaken, another 20 to 25 minutes. If the crust starts to get too dark, place a pie shield ring on the pie to protect the edges from burning.
  • Remove the pie from the oven and let it cool for at least 1 hour before cutting.
  • Whip heavy cream with a pinch of cinnamon until stiff peaks, and top the pie as a garnish.

ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST



Roasted Butternut Squash Custard Pie with a Pecan Crust image

Provided by Emeril Lagasse

Categories     dessert

Yield 8 servings

Number Of Ingredients 14

1 1/4 pounds butternut squash
Olive oil
Salt
1 recipe Pecan Crust, recipe follows
1/4 cup Steen's 100 percent Pure Cane Syrup
1/4 cup sugar
Pinch of salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 eggs
2 egg yolks
1 1/2 cups whole milk
1 cup Caramel Sauce
Spiced Cream, recipe follows

Steps:

  • Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cool completely. Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and cool on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving plates. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.

BUTTERNUT SQUASH PIE



Butternut Squash Pie image

This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it for your family!

Provided by PeasantsHearth

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 medium butternut squash or 2 small butternut squash
1 (12 ounce) can evaporated milk
3/4 cup sugar
2 eggs
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon apple pie spice
1 9-inch deep dish pie crust

Steps:

  • Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
  • Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
  • Cut the squash in half, and remove the seeds.
  • Scoop out about 2 cups of the pulp and place in your blender or food processor.
  • Add all remaining ingredients and blend until smooth.
  • Pour into prepared pie crust.
  • Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
  • Cool on a wire rack.

BUTTERNUT SQUASH PIE



Butternut Squash Pie image

This is a pie of exceptional delicacy. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of spice. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie.

Provided by The New York Times

Categories     pies and tarts, dessert

Time 2h

Yield 1 9-inch pie

Number Of Ingredients 23

1 1/4 cups/183 grams all-purpose flour
Scant 1/2 teaspoon salt
2 tablespoons/23 grams solid vegetable shortening, chilled
5 tablespoons/71 grams cold unsalted butter, in 5 pieces
1 large egg, beaten
2 large eggs plus 2 egg yolks
1 1/2 teaspoons vanilla extract
1/2 cup/100 grams dark brown sugar
1/4 cup/50 grams granulated sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Pinch cayenne pepper
1 1/2 cups/355 grams roasted squash purée (see note)
1 1/4 cups/295 milliliters heavy cream
Whipped cream, for garnish (optional)
3/4 cup finely diced peeled butternut squash
1 1/2 tablespoons finely diced lemon peel (cut from thin lemon slices)
1 1/2 tablespoons lemon juice
3 tablespoons sugar
Scant 1/2 teaspoon salt
2 tablespoons finely diced candied ginger

Steps:

  • Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
  • Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
  • Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
  • Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
  • While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
  • Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
  • Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
  • Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.

BUTTERNUT SQUASH PIE



Butternut Squash Pie image

I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. -Mary Ellen Solesbee, Greer, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1-1/4 cups sugar
4-1/2 teaspoons cornstarch
1 tablespoon ground cinnamon
3 cups mashed cooked butternut squash
1/2 cup butter, softened
2 large eggs
1/4 cup water
3 teaspoons vanilla extract
Whipped cream, optional

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

Nutrition Facts : Calories 406 calories, Fat 20g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

FIVE-SPICE BUTTERNUT SQUASH IN CHEESY CUSTARD



Five-Spice Butternut Squash in Cheesy Custard image

Orange butternut squash, golden custard and fiery-red pepper and sesame topping reflect the colors of fall in this dish. It's perfect for a festive brunch, as it's filling enough to keep you going until the big feast, and special enough to really feel like you're celebrating. Serve this with some lightly cooked greens, if you like.

Provided by Yotam Ottolenghi

Categories     vegetables, main course, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

1 large butternut squash (about 3 1/2 pounds/1 1/2 kilograms), halved lengthwise and deseeded (stem, base, and skin intact, and one half reserved for later use)
5 large shallots (10 1/2 ounces/300 grams), peeled and halved lengthways
2 1/2 tablespoons olive oil
1 teaspoon five-spice powder
1/2 teaspoon ground cinnamon
Kosher salt (Diamond Crystal) and black pepper
3/4 cup plus 2 tablespoons/200 milliliters chicken stock (or vegetable stock)
3/4 cup plus 1 tablespoon/200 milliliters heavy cream (double cream)
3 1/2 ounces/100 grams Gruyère, finely grated
4 to 5 egg yolks (80 grams)
2 garlic cloves, minced
2 teaspoons cornstarch (cornflour)
2 teaspoons white miso
1 1/2 tablespoons white sesame seeds
3/4 teaspoon Aleppo pepper
1/2 teaspoon sweet paprika
1/8 teaspoon five-spice powder
2 tablespoons olive oil
1/4 cup/10 grams chives cut in 1/3-inch/1-centimeter pieces
1 1/2 tablespoons lime juice (from 1 lime)

Steps:

  • Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius (nonfan).
  • Cut the butternut squash crosswise into 3/4-inch/1 1/2- to 2-centimeter-thick half moons. Transfer to a wide, large cast-iron skillet, skin side up, keeping the slices together in the shape of the butternut squash half. You might have to angle the pieces slightly so that they all fit. Place the shallots on either side of the squash.
  • In a small bowl, combine oil, five-spice powder, cinnamon, 3/4 teaspoon salt and a good grind of pepper. Pour this all over the vegetables in the skillet, and use your hands to coat everything nicely, rearranging the squash pieces if necessary.
  • Bake squash for 25 minutes, or until the squash is soft but not falling apart. Spoon out half the cooked shallots from the pan and set them aside, keeping them intact. Set squash aside to cool for 15 minutes, and turn the oven temperature down to 325 degrees Fahrenheit/170 degrees Celsius (nonfan).
  • As the squash cools, prepare the custard: Add the stock and cream to a medium saucepan, and heat through on medium until steaming. In a separate large heatproof bowl, whisk together half the cheese, the yolks, garlic, cornstarch (cornflour), miso, 1/4 teaspoon salt and a good grind of pepper. Slowly pour the scalding cream mixture into the egg yolk mixture, whisking constantly, until incorporated and smooth.
  • When ready, pour the warm custard into the butternut squash skillet, letting it pool all around the squash (avoid pouring it directly onto the squash). Sprinkle the remaining half of the cheese all over the custard, avoiding the top of the squash. Lastly, gently place the reserved shallots, cut-side up, on top of the custard and cheese. Carefully transfer to the oven and bake for 15 to 18 minutes, until the custard is set with a very slight wobble.
  • As custard cooks, prepare the topping: Add the sesame seeds to a small frying pan set over medium-high heat. Toast for 3 to 4 minutes, stirring often, until lightly browned. Add the Aleppo pepper, paprika, five-spice powder and a tiny pinch of salt, and turn the heat down to medium-low. Add the oil and leave to cook gently for 2 minutes. Remove from the heat and let cool for 5 minutes before stirring in the chives and lime juice.
  • When ready to serve, spoon the sesame topping all over the custard and serve warm.

MOROCCAN SPICED PIE



Moroccan spiced pie image

The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 24

2 tsp each coriander and cumin seeds
1 tsp paprika, plus extra for dusting
½ tsp ground cinnamon
150ml/¼ pint olive oil
900g squash, peeled and cut into small chunks (about 2cm)
12 shallots, quartered
4cm/1½ in piece root ginger, finely chopped
140g whole blanched almonds
140g shelled pistachios
75g pack dried cranberries
6 tbsp clear honey
225g pack fresh spinach
400g can chickpeas, drained and rinsed
2 garlic cloves
1 tsp ground cumin
3 tbsp lemon juice
4 tbsp chopped fresh coriander
100g butter
8 large sheets of filo pastry
lemon wedges to serve
200g carton Greek yogurt
6 tbsp milk
3 large sprigs mint, leaves chopped
2-3 tbsp harissa paste

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty - don't let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
  • Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
  • In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
  • Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
  • Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
  • Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

Nutrition Facts : Calories 987 calories, Fat 66 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 21 grams protein, Sodium 1.64 milligram of sodium

SPICED BUTTERNUT SQUASH SOUP



Spiced Butternut Squash Soup image

My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.

Provided by LuvMyFamily

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15

3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
salt and pepper to taste
½ cup sherry wine
1 cup half-and-half cream
½ cup sour cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
  • Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
  • Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

Nutrition Facts : Calories 298 calories, Carbohydrate 45.2 g, Cholesterol 34.1 mg, Fat 10.6 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 5.9 g, Sodium 1854.6 mg, Sugar 7.4 g

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BUTTERNUT SQUASH PIE - HOUSE OF YUMM
2021-11-05 Add the 2 cups of butternut squash puree to a large mixing bowl. In a medium size mixing bowl combine the brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Stir to combine. Add the eggs and vanilla extract to the butternut squash. Stir to mix. Add the sugar mixture to the butternut squash mixture. Stir to combine.
From houseofyumm.com
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ROASTED BUTTERNUT SQUASH - EASY CINNAMON MAPLE GLAZED
2018-10-31 Use a vegetable peeler remove the skin and peel the butternut squash. Cut off the top and bottom so you have two flat ends. Cut the squash with a large, sharp knife down the middle vertically. Use a spoon to scrape out seeds and pulp. Cut each squash halves into long, straight pieces about 1″ thick.
From mamagourmand.com
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FIVE SPICE BUTTERCUP SQUASH PIE - SEASONS IN VERMONT
Preheat oven to 375 degrees. Roast the squash. Cut the squash into quarters and scrape out the seeds. Place the squash on a small, shallow rimmed baking sheet, drizzle with olive oil and maple syrup and add enough water to the pan to just cover the bottom.
From seasonsinvermont.com
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SPICED BUTTERNUT SQUASH PECAN PIE | RECIPE | PECAN PIE, BUTTERNUT ...
Dec 18, 2018 - Free of dairy, gluten and refined sugar, this Spiced Butternut Squash Pecan Pie is a nice change from your classic pumpkin pie, and perhaps even better! What's best is you can easily make it with your own homemade butternut squash puree and ditch the …
From pinterest.com
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SPICY BUTTERNUT SQUASH PIE [VEGAN] - ONE GREEN PLANET
Allow it to cool slightly. In a food processor, blend the squash with the olive oil, chia and spices. Taste and adjust seasonings if necessary. Bake at 350 degrees F for 30-35 minutes, until top ...
From onegreenplanet.org
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JOANNA GAINES BUTTERNUT SQUASH RECIPE - THERESCIPES.INFO
Joanna Gaines Chicken Alfredo Recipe - TheRescipes.info great www.therecipes.info. Joanna Gaines Chicken Fettuccine Recipe best www.share-recipes.net. Joanna Gaines Chicken Parmesan Recipe Nutrition Calculation. 7 hours ago Joanna Gaines Chicken Parmesan Recipes. 7 hours ago More about "joanna gaines chicken parmesan recipes". 2018-05-02 · In a large …
From therecipes.info
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SPICED SQUASH FILO PIE (SO CRISPY!) - SCHOOL NIGHT VEGAN
While the squash roasts, prepare the rest of the filling. In a medium frying pan over medium heat, add a drizzle of olive oil. When hot, add the onion along with the whites of the spring onions. Fry for a minute then add the garlic and cook until the onion is turning translucent. Add the spices and cook for a few more minutes.
From schoolnightvegan.com
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BEST BUTTERNUT SQUASH PIE RECIPE - HOW TO MAKE BUTTERNUT SQUASH …
2021-09-17 Lightly grease a rimmed baking sheet. Place squash on baking sheet, cut sides down. Bake, in lower half of oven, until golden brown and cooked through, 30 to 35 minutes. Cool completely. Once cool, scoop out flesh. Discard skin. Meanwhile, roll dough into a 12-inch circle on a lightly floured surface.
From countryliving.com
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BUTTERNUT SQUASH POT PIE WITH PARMESAN SAGE PUFF PASTRY CRUST
2019-11-26 Instructions. Preheat the oven to 425 degrees F. Spray a 9x13 inch baking dish with nonstick spray. Fill a saucepan with the squash, carrots and potatoes. Pour the Swanson Vegetable Broth over top. Bring the mixture to a simmer and cook for 10 to 15 minutes, until the vegetables are tender.
From howsweeteats.com
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PIE-SPICED ROAST BUTTERNUT SQUASH - JOANNE EATS WELL WITH OTHERS
2010-06-12 Pie-Spiced Roast Butternut Squash Serves 4, adapted from Seasonal Ontario 2 tsp coriander seeds, ground 1/4 tsp black peppercorns, ground 1/8 tsp nutmeg 1/2 tsp salt 1 tsp sugar 1/8 tsp ground cloves 1 tsp ground cinnamon 1/2 tsp ground ginger 1 large butternut squash 1 tsp vegetable oil. 1. Preheat the oven to 400. 2. Ground the seeds and mix ...
From joanne-eatswellwithothers.com
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SPICED BUTTERNUT SQUASH PECAN PIE | RECIPE - PINTEREST
Homemade Pumpkin Butter: 1 can (29 ounces) pumpkin puree, 1 cup brown sugar, 3/4 cup water, 2 tsp vanilla extract, 1 tsp cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, 1/8 tsp all spice.
From pinterest.com
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CARAMELIZED BUTTERNUT SQUASH PIE RECIPE | LEITE'S CULINARIA
2021-11-21 Preheat the oven to 375°F (190°C). Line the crust with foil, fill with pie weights, and place on a baking sheet. Bake until the crust is set, about 15 minutes. Remove the foil and weights and bake until the crust is pale golden, 5 to 10 minutes more. Let cool.
From leitesculinaria.com
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BUTTERNUT SQUASH PIE WITH NUT CRUST - COOKING ON THE WEEKENDS
2019-11-17 For the filling. Combine filling ingredients. In a medium-sized mixing bowl, use a whisk to blend the 4 cups of butternut squash (see notes) purée with the sugar, eggs, egg yolk, potato starch, cinnamon, cardamom, ginger, cloves and pinch of salt. Assemble and bake. Once the crust is about room temperature, pour in the filling.
From cookingontheweekends.com
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EASY BUTTERNUT SQUASH PIE (WITH GRAHAM CRACKER CRUST)
2019-11-11 To make the pie: Preheat the oven to 350 degrees F. Add the squash, milk, honey, eggs, egg yolk, pumpkin pie spice, and vanilla to a large bowl. Stir together with a whisk or a hand-held electric mixer. Pour into the prepared pie crust and bake for 55-65 minutes or until the filling is mostly set and firm to the touch.
From yummytoddlerfood.com
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BUTTERNUT SQUASH PIE RECIPE - THE SPRUCE EATS
2021-03-24 To reduce carbs and fat, skip the crust altogether. Make the filling and divide it among ramekins for individual butternut squash puddings. Bake for 20 to 25 minutes until set. Replace the spices with about 1 1/2 to 2 teaspoons of pumpkin pie spice. You can make this pie gluten-free if needed by making or purchasing a gluten-free pie crust.
From thespruceeats.com
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SWEET AND SPICY ROASTED BUTTERNUT SQUASH RECIPE
Heat oven to 425 degrees F and line two large baking sheets with aluminum foil. Toss squash cubes with olive oil, maple syrup, Sriracha, and salt until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them …
From inspiredtaste.net
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BUTTERNUT SQUASH PIE WITH GINGERBREAD CRUST - TASTES OF LIZZY T
2020-12-30 How to Make Butternut Squash Pie Make the crust. Preheat the oven to 300º Fahrenheit. Add the crushed gingerbread cookies, butter and brown sugar in a food processor and pulse until a soft crumble forms. Pour the crumble into a 9 inch pie pan and press down to form the crust. Make sure to create edges along the side of the pan as well.
From tastesoflizzyt.com
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BUTTERNUT SQUASH, KALE AND FETA GRATIN RECIPE | THE SPICE TAILOR
Preheat the oven to 190C. Pour the Keralan Coconut sauce from the sachet and milk into a 9” ish square baking dish. Heat the oil in a small saucepan. Once hot, add the spices from the spice pouch, turn the heat down, the seeds will start popping and might spit. Once popping subsides, stir into the sauce. Place the squash pieces evenly in the ...
From thespicetailor.ca
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SPICED BUTTERNUT SQUASH PIE RECIPE: HOW TO MAKE IT
Unroll pie crust into a 9-in. pie plate; flute edge. Place eggs, squash, milks, sugar, salt and spices in a food processor; process until smooth. Pour into crust. Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°. Bake 30-40 minutes longer or until a knife inserted in the center comes out clean.
From preprod.tasteofhome.com
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BUTTERNUT PUMPKIN PIE RECIPE | BRAVETART - SERIOUS EATS
2020-11-04 Use warm, or refrigerate in an airtight container up to a week in advance. For the Custard: Adjust oven rack to lower-middle position and preheat to 375°F (190°C). In a medium bowl, combine butternut squash purée, homemade condensed milk, brown sugar, vanilla or bourbon, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs.
From seriouseats.com
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BUTTERNUT SQUASH PIE RECIPE: THE BEST PUMPKIN PIE FROM SCRATCH
2021-11-22 Make the butternut purée. Cut the butternut squash in half, scoop out the seeds, and place the squash flesh side down on a baking tray. It helps to line the tray with baking paper. Roast at 375°F / 190°C / 170°C Fan assisted oven for an hour. Take out and allow to cool.
From lovelygreens.com
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MY SPICED BUTTERNUT SQUASH SOUP RECIPE - FOOD.COM
2009-12-07 If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks. Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
From food.com
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BUTTERNUT SQUASH PIE RECIPE - COOK THIS AGAIN MOM
2019-11-23 Instructions. Add butter to warm squash puree (or melt butter first) in a large bowl. Blend in brown sugar and eliminate any chunks that may form. Add the remaining ingredients and whisk until everything is mixed together. Pour filling into an unbaked 9" pie shell. Bake for about 50 - 60 minutes in a 350 degree oven.
From cookthisagainmom.com
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SPICED BUTTERNUT SQUASH SPREAD - SOBEYS INC.
Roast squash 40 to 45 min., turning over once, until tender. Cool slightly. Step 2. Place squash in food processor. Add 1 cup (250 mL) water, maple syrup, brown sugar, lemon juice, cinnamon, cloves and nutmeg; puree until smooth. Step 3. Transfer puree to small saucepan. Stir in 1/2 cup (125 mL) water. Bring to a simmer over medium heat.
From sobeys.com
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THE BEST PUMPKIN PIE IS SQUASH PIE - SERIOUS EATS
2019-03-05 Like any recipe for pumpkin pie, there's not a lot of fuss once the ingredients have been rounded up. Just whisk the sweetened condensed milk into the squash purée, along with brown sugar, melted butter, eggs, and spices—I use a blend of ginger, cinnamon, nutmeg, and a tiny pinch of clove. I know a lot of folks associate clove with the ...
From seriouseats.com
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IRRESISTIBLY DELICIOUS RECIPE FOR BUTTERNUT SQUASH PIE
2021-09-21 Step 2. To make the pie crust, combine the flour, sugar, and salt in a large mixing bowl and cut in chunks of the cold butter. Then use a pastry cutter or two knives to combine the flour mixture and butter until it resembles coarse crumbs. When the mixture becomes crumbly, add the ice water and stir with a fork until a ball of dough forms.
From outdoorapothecary.com
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Top Asked Questions

How to bake a butternut squash pie?
Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts. Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes. Substitute 2 cups milk for the 1 cup heavy whipping cream, if desired.
What can I substitute for butternut squash in a pumpkin pie?
Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1. Preheat oven to 350 degrees, with rack in center. Place squash in a medium saucepan, and add enough water to cover.
What is the best way to make squash pie crust?
Transfer squash to a food processor. Add half-and-half, brown sugar, cinnamon, nutmeg, and salt; puree until smooth, scraping down sides of bowl as needed. Add eggs, and pulse until combined. Place pie crust (in pie pan) on a baking sheet.
How do you make Butternut squash puree?
Once the squash is softened, place in blender or food processor and blend with the butter until smooth and silky. Add the 2 cups of butternut squash puree to a large mixing bowl.

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