Voted up UI. Within a few minutes, you can put this recipe together and have it baking in the oven. Second pie, for which I filmed the video and wrote the above recipe, used 3/4 cup white sugar which made all the difference in terms of color and taste.) added a nice lil crunchy texture on top. To some it might taste like pumpkin, but to me it's more of a soufle-custard like flan. Micheal from United Kingdom on September 28, 2011: Hey what a great recipe/hub, very informative and interesting. Thanks for checking out this recipe. Haha. It's difficult getting a fresh one too. Coat with 1 tablespoon olive oil or other light or neutral-flavored oil, and place in a single layer on a sheet pan. for one, i had an actual butternut squash, so boiled it then peeled skin away and mashed up it up until smooth. I've never had poor results and have used this recipe since the 70s. After I finish taking pics of it I'm off to try out a recipe for cooking it. 3 tablespoons sugar. The mixture will be watery with loose, floating bits of butter after it is poured into the baking dish. When everything is blended perfectly, this luscious filling is poured into a prepared pie shell, and baked … The pie comes out delicious whether using canned, frozen, or fresh squash. Don't be tempted to open the oven door during the first hour of baking time. Pour squash mixture into pie shell. Will try this when I get a chance to bake in a couple of days. Bake for 60 minutes in the oven or until flesh is soft. To make roasted butternut squash purée, heat oven to 400°F. In fact, that is the only way I found it at first. lol. Hi Peg,Looked everywhere in our area of France but cannot find tinned butternut squash. Place flesh side down on a baking pan and add about 1/4-inch of water or so. It works best to use a pie server to slide under the slices for serving. "Only if you eat all your vegetables." I'm not overly confident with pie etc. Peg Cole is a self-taught cook who shares favorite recipes and methods of cooking and baking. I am glad to share this with my mom. Cut the butternut squash (about a 2-2.5 lb squash) in half lengthwise and scoop out the seeds. I have been making this squash pie with butternut squash … i put it in two different baking dishes because i didn't have one big enough to fit all of it.in a tiny bowl, i took some butter and some cake batter and mushed it up in my hands and sprinkled on top of the smaller baking dish. sooo yummy. When my son was six years old, he would frequently ask, "Will you be passing out dessert tonight, Mommy?" So sorry about missing your nice comment. 2 small to medium butternut squash, halved lengthwise and seeded. I have always wanted to visit France. Simply mix some honey, almond flour, coconut oil, coconut cream (top part in coconut milk can), coconut flour, cinnamon and a … The Ultimate Vegan Gingerbread House Recipe (VIDEO! Maybe they should add a category for tasty! For years I'd been looking for the frozen kind which I originally used for this pie in the late 70s. Will let you know. Let me know how you like it, would you? Peg Cole (author) from Northeast of Dallas, Texas on November 18, 2017: This one definitely goes way back, Barbara. now I can at least try your recipe, will let you know. Thank you for taking time to share that info. It is so easy you will not believe it. Good one Peg! Cut the butternut squash in half lengthwise; remove stem and scoop out the seeds. The shallow pie dish will not hold all the ingredients. The frozen kind is usually only available in winter. Au Revoir. i used lemon flavored cake mix. Cover loosely with foil and bake at 400 F for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. 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. No one searches for butternut squash pie and when they do they expect to find a savoury dish. It has all the seasonal flavors of pumpkin pie complete with a unique cinnamon roll-inspired crust. ). That's it for me. (My first pie used 1/2 cup brown sugar, which made the filling too dark and too savory. Why did it curdle on me the squash would not mix in? Cooked fresh squash gives the pie an incredible flavor and texture. Coat with 1 tablespoon olive oil or other light or neutral-flavored oil, and place in a single layer on a sheet pan. Don't worry, it will solidify during the baking process. If you’re looking to make pumpkin pie from scratch, you can use butternut squash. It will make you want to make it again the next day. Peggy Woods from Houston, Texas on August 28, 2011: I never knew that one could purchase butternut squash in a can. Whisk … a spoonful of margarine or butter. I hope she want to make it one for me. 3/4 cup sugar, or to taste. Perhaps you could start a new industry or ask your grocer if he can stock it. Thanks so much for sharing your experience with this recipe and hope you enjoy! You may be surprised at the creamy texture and subtle difference between this and standard holiday pies. And the Cool Whip makes it a dream. Cinnamon Roll Butternut Squash Pie. I'll bet it's Delicious and I would try it...not sure about Lover Man...Man are so funny when it comes to certain names. Using fresh butternut squash makes this recipe really tasty. Will definitely have to try this one Peg, I just hope I can get the canned butternut squash here in France. Whisk together 1 cup squash puree and remaining3 eggs. The cooked squash using either one can, one at a time, after. Curdle on me the squash would not mix in, maple syrup and more. Old, he would frequently ask, `` will you be passing out dessert,... Minutes, until knife inserted 1 inch from edge comes out best if using a baking,... 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