Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, butternut squash pie. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This smooth, spicy made from scratch Butternut Squash Pie tastes even better than the traditional pumpkin pie!! Make this one for Thanksgiving dessert and EVERYONE will be asking for the recipe. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie.
Butternut Squash Pie is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Butternut Squash Pie is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have butternut squash pie using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Butternut Squash Pie:
- Get Flour
- Make ready Butter
- Prepare Water
- Prepare Butternut Squash (without skin)
- Take Sugar (100ml)
- Prepare Beaten Eggs
- Prepare Double cream (100ml)
- Prepare Milk (100ml)
- Make ready Cinnamon powder
It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. This butternut squash pie is oil-free and sugar-free using only wholesome ingredients. Butternut squash is a great alternative to bananas when baking as it's so incredibly sweet and creamy. I have been making this squash pie with butternut squash for the past five Thanksgivings, and it always receives rave reviews.
Steps to make Butternut Squash Pie:
- Preheat the oven to 180°C/350°F. Put the flour and butter into a bowl. Mix (do not knead) them with your fingers. When you get a crumbly texture, add water slowly until the texture becomes soft like your earlobe. Continue to mix, but do not knead.
- Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge.
- Cut the butternut squash into about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 5 min until the squash becomes soft.
- Put the squash into a bowl. Mash them until it becomes creamy in texture. Add sugar and keep mixing.
- Pour the beaten eggs, milk and double cream in the bowl. Sprinkle cinnamon powder. Mix well.
- Roll out the pastry to about 2 mm thickness and place it in the pan. Pour the mixture on the pasty. Bake in the oven for about 45 minutes.
Replace your pumpkin pie with this delicious, brown sugar Butternut Squash Pie, in a pecan oat crust. gluten-free, dairy-free recipe. The pumpkin pie you grew up with isn't made of pumpkin. Sorry to shatter your childhood illusions! The Secret for the best Pumpkin Pie? Leave out the Pumpkin and use butternut squash instead.
So that’s going to wrap it up with this exceptional food butternut squash pie recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
