Butternut Squash Pie
I know we’re a little pie crazy here at Chew on That but the bounty of the fall season just lends itself to great pie! From apples to pumpkins, just about any ingredient that’s popular in the fall can make a great pie or tart. But one vegetable that sometimes gets overlooked in the way of pie is butternut squash pie. Shoved aside by the popularity of other pies, I forgot just how great butternut squash pie can be. It’s a good thing my friend served this at a dinner she invited me to or else I’d still be living without this great pie.
My friend invited a bunch of us over for a great fall dinner: chicken with broccoli, a pasta side dish, apple crisp for dessert and most importantly: butternut squash pie. It was meant for a side dish but after scarfing up my original piece, I had some with dessert too. I demanded the recipe and went to the store to buy some butternut squash next day, it was that good.
I thought maybe if I made the pie now I could test it out for Thanksgiving. After rave reviews it passed the test, I’m just still not sure whether we’re serving it as a side or dessert. But you don’t have to save it for Thanksgiving, with a bounty of squash in season, you can make it all season long!
I did however make one tweak to the recipe. Much like this cake, one of the secret ingredients I added is vanilla soy milk (thanks to my sister in law!) The original recipe called for non-dairy creamer but we substitute soy milk to get rid of those partially hydrogenated oils and therefore make a pie that’s trans fat free! Click here for more information on trans fats.
The Best Butternut Squash Pie
This delicious butternut squash pie takes advantage of fall produce to make a rich and velvety pie! Serve as a side dish or even for dessert! This recipe is also non-dairy.
* 1/2 butternut squash, peeled and cut into small pieces
* 1/2 C. flour
* 1/2 C. sugar
* 1/2 stick pareve margarine
* 2 eggs
* 2/3 C. vanilla soy milk
* 1 tsp. vanilla
* 1 tsp. cinnamon
* 1 graham cracker pie crust
Boil squash in pot with water until soft (and you can easily pierce with a fork), about 8-10 minutes. In a bowl, mix together: flour, sugar, margarine, eggs, soy milk and vanilla. Pour into blender with cooked squash and blend until smooth. Pour mixture into graham cracker pie crust. Sprinkle cinnamon over the top. Bake at 350 degrees until firm, about 1 hour.
More Butternut Squash Recipes:
Twisted Sweet Potato Pie (Uses Butternut Squash)
Butternut Squash Risotto with Saffron and Sage
Butternut Squash with Apple Soup
Savory Butternut Squash
Butternut Squash Bread
To learn all about butternut squash and other squash varieties such as acorn, buttercup and even pumpkin, check out our article entitled “Ingredient Profile: Get Your Squash On!”