Squash That Tastes Like Pumpkin Pie Recipes

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ROASTED BUTTERNUT SQUASH PIZZA



Roasted Butternut Squash Pizza image

This easy, sheet pan roasted butternut squash pizza combines sweet winter squash with onion, goat or blue cheese, sage, rosemary, and a honey drizzle for the ultimate fall and winter seasonal pizza.

Provided by Unpeeled

Categories     Appetizer     dinner

Number Of Ingredients 11

1 one-pound fresh pizza dough, at room temperature
Flour and cornmeal for dusting (cornmeal optional; flour is a must)
5 tablespoons good olive oil, divided
2 cups shredded, low-moisture mozzarella cheese
4 cups or so 1" butternut squash cubes, from 1 medium-large butternut squash (about 1 pound of diced squash)
1 tablespoon fresh sage, chopped fine
1 tablespoon fresh rosemary, chopped fine
1/2 cup crumbled goat cheese or blue cheese, such as Gorgonzola
1/2 medium yellow onion, sliced very thin
2 tablespoons honey
kosher salt and fresh-ground black pepper

Steps:

  • Preheat the oven to 425°F and line or grease a rimmed half-sheet pan.
  • Cut the butternut squash into 1-inch cubes. Toss with 3 tablespoons of olive oil and 1/2 teaspoon kosher salt and fresh-ground black pepper. Roast, stirring once, for about 15 minutes, until just tender. It's ok if the squash is slightly underdone.PRO TIP: To break down a whole butternut squash, trim the top and bottom from the squash. Use a vegetable peeler to peel the squash. Cut the long neck portion into cubes. Then, slice the bulbous bottom portion in half length lengthwise. Scoop the seeds and membrane, then dice each half. This Food52 article breaks the process down well, with photos.
  • While the butternut squash roasts, prepare your remaining ingredients.
  • Flour, stretch, and press the pizza dough into a half-sheet pan that's been greased with the remaining olive oil and dusted with cornmeal or flour. Dust the pizza dough with flour as necessary to prevent it from sticking. TIP: If you want to save a dish, or only have one half-sheet pan, just wait until the butternut squash is out of the oven. When the sheet pan cools, just re-grease and proceed.
  • Sprinkle the mozzarella over the pizza dough. Add the onion, then the roasted butternut squash, followed by the crumbled blue or goat cheese, sage, and rosemary. Add a sprinkle of salt and pepper.
  • Bake for 20 to 25 minutes, or until the bottom of the pizza crust is golden brown. PRO TIP: Place the sheet pan on the bottom rack of the oven. The radiant heat from the oven floor will help brown the bottom of the crust. You could also put the sheet pan directly on top of a pizza stone.
  • Drizzle the honey over the pizza. Cut into slices and serve hot.

PUMPKIN OR SQUASH PIE



Pumpkin or Squash Pie image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 small pumpkin or squash, about 2 pounds
2 eggs, or 1 or 2 more "to make your pie richer"
2 cups milk (reduce milk by 1/4 for each extra egg used)
1/2 cup molasses
Dash salt
2 tablespoons cinnamon
1 tablespoon ginger
1/2 lemon, zest
Piecrust, recipe follows
1 cup sifted flour or 1 1/2 cups rye flour, measured after sifting
1/4 cup butter
3 tablespoons cold water

Steps:

  • Cut up the pumpkin or squash, remove seeds, and pare the outside rind. Simmer in a covered saucepan in a small amount of water until tender. Drain water and discard.
  • While pumpkin or squash cooks, prepare piecrust.
  • Force pumpkin through a sieve or use a food mill. Measure 2 cups puree for each pie. Remainder may be frozen or dried for future use.
  • Preheat oven to 400 degrees F.
  • Beat eggs and add milk. When blended, add pumpkin, molasses, salt, cinnamon, ginger, and lemon zest, and stir well.
  • Roll out piecrust in a 10-inch round circle. Line a 9-inch pie plate, and flute edges as desired.
  • Pour into the lined pie plate. Bake for 15 minutes, then turn down the oven to 375 degrees F. for 30 minutes or until set. Cool before serving.
  • Measure and set aside 1/4 cup flour and 1 tablespoon butter. Rub the remaining butter into the flour. Stir in cold water with a fork.
  • Roll dough out on well-floured board with a floured rolling pin, dot with 1/2 tablespoon reserved butter, and sprinkle 2 teaspoons reserved flour. Roll up the dough like a jelly roll. Flour lightly and roll to a 1/4-inch thickness.
  • Repeat the butter and flour addition procedure, using up all butter and flour. Cover with plastic wrap and store in a cool place until needed.

PUMPKIN (OR SQUASH!) PIE



Pumpkin (Or Squash!) Pie image

I bought a HUGE white squash at our local farmer's market this weekend; the little old lady selling it told me that I could get "5-6" pies out of it. Well, there was enough squash to make EIGHT PIES! So, I made two and froze the rest of the filling. Anyway, this recipe produces a spectacular pumpkiny custard, and you CAN replace the pumpkin with a mild-flavored squash; simply remove the seeds and rind, cut into chunks and boil until soft. Then puree, and voila--you have what usually comes in the cans! Originally from the Joy of Cooking.

Provided by spatchcock

Categories     Pie

Time 55m

Yield 1 9inch pie

Number Of Ingredients 11

1 (9 inch) pie shells (see my pat-in-the-pan crust, a good and easy pie crust recipe)
2 -3 large eggs (use 2 eggs for a firm custard with pronounced pumpkin flavor, or 3 eggs for a softer, more custardy)
2 cups canned pumpkin or 2 cups squash puree
1 1/2 cups light cream (OR 3/4 c milk and 3/4 heavy cream) or 1 1/2 cups evaporated milk (OR 3/4 c milk and 3/4 heavy cream)
1/2 cup sugar
1/3 firmly packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves or 1/4 teaspoon allspice
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 deg F.
  • Whisk eggs; add rest of ingredients.
  • Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
  • Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
  • Let cool completely on a rack before slicing!
  • Refrigerate for up to one day.
  • Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
  • ENJOY!

BETTER THAN PUMPKIN PIE



Better Than Pumpkin Pie image

Looks like pumpkin, tastes like pumpkin, but it's butternut squash!

Provided by Barbara

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h10m

Yield 8

Number Of Ingredients 11

1 ½ cups peeled and cubed butternut squash
1 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 pinch ground nutmeg
1 (9 inch) unbaked pie shell

Steps:

  • Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
  • Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

Nutrition Facts : Calories 249 calories, Carbohydrate 36.2 g, Cholesterol 32.4 mg, Fat 10.2 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 188.5 mg, Sugar 21.4 g

KABOCHA SQUASH PIE (JAPANESE PUMPKIN PIE)



Kabocha Squash Pie (Japanese Pumpkin Pie) image

Kabocha, a Japanese winter squash, tastes a bit like sweet potato as well as pumpkin so you can enjoy a bit of both!

Provided by lilyumestar

Categories     Squash Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

¾ cup graham crackers, crushed
½ cup all-purpose flour
⅛ cup light soy butter
1 tablespoon soy milk
¼ teaspoon ground cinnamon
2 ⅓ cups kabocha squash - halved, peeled, seeded and cut into 1 1/2 inch cubes
⅔ cup silken tofu
1 teaspoon vanilla extract
¼ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes.
  • Roll out the dough onto a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7 inch diameter pie plate. Use a fork to poke holes in the bottom.
  • Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
  • Pour about 1 inch of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
  • Place the kabocha into a blender or bowl of a food processor, and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon, and nutmeg into the kabocha mixture, and blend until very smooth. Pour into the prepared crust.
  • Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 23.1 g, Cholesterol 0.1 mg, Fat 3.3 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 65 mg, Sugar 10.4 g

BETTER THAN PUMPKIN (USES BUTTERNUT SQUASH) PIE



Better Than Pumpkin (Uses Butternut Squash) Pie image

This looks like pumpkin pie, tastes like pumpkin pie but it is butternut squash. Perfect for those gardeners who grow squash instead of pumpkin. My boys can't tell the difference.

Provided by mary winecoff

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1 cup butternut squash, cooked and well drained
1 cup brown sugar, unpacked
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon clove
1/2 teaspoon ground nutmeg
1 (9 inch) pie crusts

Steps:

  • Preheat oven to 350 degrees.
  • Mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg.
  • Pour into unbaked pie shell.
  • Bake for 50 minutes or until done.

WINTER SQUASH PIE



Winter Squash Pie image

When I was a kid, everybody made pumpkin pie from a can and I didn't get it. There were beautiful squashes in the fields in October and November just screaming to be made into a fresh pie, which is why I love to make a sweet, beautiful faux pumpkin or squash pie.

Provided by Jonathan Waxman

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 15

2 pounds squash, butternut, hubbard, or kabocha
1/2 teaspoon kosher salt
2 tablespoons raw sugar, preferably demerara
4 tablespoons unsalted butter, divided
1 1/2 cups packed brown sugar
3 large eggs
3/4 cup heavy cream
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon lemon zest
1 cup all-purpose flour, plus more for kneading
1 1/2 tablespoons raw sugar, preferably demerara
1 stick unsalted butter, cut into half-inch cubes
kosher salt

Steps:

  • Preheat the oven to 375 degrees F. Cut the squash in half, sprinkle both halves with the salt and sugar, and dot with 2 tablespoons butter. Bake in a casserole for one hour or until tender. Remove from oven and let cool. (Note: The squash can be roasted and scooped from the skin 3 days in advance.)
  • Put the flour onto a clean surface or into a large bowl and make a well in the center. To the well, add the salt, the sugar, the butter, and 1 tablespoon cold water (add more if needed). With your fingertips, push the flour and butter together until large clumps form. Scoop the mixture together and with the heel of your hand, push until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, or freeze for up to 2 weeks.
  • Dust a clean surface with flour; with the end of a rolling pin, pound the chilled dough into a large disc.
  • Roll the dough to fit an 11-inch pie plate: start from the center and roll away from yourself. Transfer the dough to the pie plate and gently press the dough into the plate and chill for at least 30 minutes. Preheat oven to 350 degrees F.
  • Place a large piece of parchment over the dough and weigh it down with pie weights or dried beans. Bake until the edges are golden brown, 15-20 minutes, rotating once. Remove from the oven, pour the beans into a heat-proof pan, and cool the crust. (Note: The crust can be rolled out and pre-baked up to 3 days in advance. After cooling, cover with plastic wrap or foil and store at room temperature.)
  • For the filling, remove and discard the seeds from the cooked squash. Scoop the flesh into a large bowl. Add the cream, eggs, brown sugar, nutmeg, cinnamon, allspice, pinch of salt, lemon zest, and the remaining 2 tablespoons of butter. Whisk to combine, leaving the squash chunky.
  • Pour the mixture into the pie crust. Bake until the custard is set and golden-brown, 40-50 minutes.
  • Let cool and serve with cinnamon-flavored whipped cream.

HEIRLOOM-SQUASH AND PUMPKIN PIE



Heirloom-Squash and Pumpkin Pie image

This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.

Provided by Martha Stewart

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

Time 2h15m

Yield Makes one 9-inch pie

Number Of Ingredients 16

1 small disk Versatile Pate Brisee
All-purpose flour, for surface
2 small pumpkins and/or sweet winter heirloom squashes, such as Triamble, red kabocha, or butternut (about 1 1/2 pounds total), cut into wedges
Extra-virgin olive oil, for drizzling
3 large eggs plus 2 large egg yolks
1 cup heavy cream
1/2 cup packed dark-brown sugar
2 tablespoons brandy
1 tablespoon finely chopped fresh sage
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper
Lightly sweetened freshly whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang. Fold edges under, and crimp as desired. Freeze until firm, about 30 minutes.
  • Meanwhile, make the filling: Drizzle pumpkin and squash wedges with olive oil, and roast on a rimmed baking sheet until tender (times will vary).
  • Line crust with parchment, leaving an overhang on all sides. Fill with pie weights or dried beans. Bake until edges of crust begin to turn golden, about 20 minutes. Remove from oven, and remove weights and parchment. Bake until golden brown, 15 to 20 minutes more. Let cool on a wire rack.
  • Peel pumpkin and squash, and transfer flesh to a food processor. Puree until smooth.
  • Reduce oven temperature to 325 degrees. Whisk pumpkin and squash puree, eggs, egg yolks, heavy cream, sugar, brandy, sage, cinnamon, ginger, allspice, cloves, nutmeg, 3/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
  • Pour filling into pie shell, and smooth top using an offset spatula. Bake until just set but still slightly wobbly in the center, about 1 hour (filling will continue to set as it cools). Let cool on a wire rack. Serve slightly warm, at room temperature, or chilled, with whipped cream.

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From graceandlightness.com


PUMPKIN SQUASH PIE RECIPES ALL YOU NEED IS FOOD
In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. …
From stevehacks.com


ZUCCHINI PIE (TASTES LIKE PUMPKIN!) - MY RECIPE MAGIC
2013-09-20 2 teaspoons cinnamon. 3/4 teaspoon ginger. 1/4 teaspoon allspice. 1/4 teaspoon nutmeg. 1 cup evaporated milk. 2 eggs. To make the puree, peel the zucchini and cut into chunks. Place in a microwave safe bowl and cover with plastic wrap. Poke a few small holes in the top of the plastic wrap for steam to escape.
From myrecipemagic.com


BUTTERNUT SQUASH CUSTARD PIE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


12 EASY PUMPKIN & SQUASH RECIPES TO ENJOY THIS FALL
2021-12-24 Coconut Pumpkin Halwa Recipe (Pumpkin Pudding) Coconut Pumpkin Halwa, also called as Kaddu ka Halwa is an Indian pumpkin dessert made with pumpkin, sugar, ghee, coconut and nuts. It can be cooked in a pressure cooker on the stovetop or Instant pot and takes less than 30 minutes to make this delicious dessert!
From pipingpotcurry.com


PUMPKIN FRUIT LEATHER – TASTES LIKE PORTABLE PUMPKIN PIE
2018-09-28 Spread mixture on well oiled fruit leather sheets in dehydrator (I oil mine with coconut oil), or drop by the tablespoon to make “cookies”. If doing “cookies” leave about 1/2″ to 1″ between rounds. Sprinkle cranberries or raisins on top of pumpkin mix, if desired. Dry 8 to 24 hours at around 135°F (57°C).
From commonsensehome.com


BUTTERNUT SQUASH PIE RECIPE: THE BEST 'PUMPKIN PIE' YOU'LL EVER …
2021-02-05 recipes apple pie; recipes asparagus; recipes banana bread; recipes beef stew; recipes brussel sprouts; recipes butternut squash; recipes cake; recipes chicken breast; recipes chicken thighs; recipes cookies; recipes desserts; recipes deviled eggs; recipes dinner healthy; recipes easy; recipes easy dinner; recipes eggplant; recipes for brussel ...
From ellinikikouzina.net


PUMPKIN OR SQUASH PIE RECIPE - FOOD NEWS
1 1/2 c. pumpkin or squash, cooked 1 1/2 c. evaporated milk Beat eggs and add sugar, salt and spices. Mix well (may use a blender). Find recipes for winter squash and pumpkin from Martha Stewart, including pumpkin pie, squash soup, roasted butternut squash, stuffed acorn squash, and more. Pumpkin recipe #1 called for cooked […]
From foodnewsnews.com


GOLDEN SQUASH PIE RECIPE: HOW TO MAKE IT
Whether you take this yummy pie to a party or potluck, be prepare to share the recipe. An alternative to pumpkin pie, it bakes up high and flavorful. An alternative to pumpkin pie, it bakes up high and flavorful.
From preprod.tasteofhome.com


MAKE A SQUASH SMOOTHIE THAT TASTES LIKE PUMPKIN PIE
Add 1 whole peeled clementine (and the zest too if you want to take the time to grate it with a Microplane) or half a peeled orange, 1 cup oat milk, 1 Tbsp. honey or …
From epicurious.com


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