Recipe of Award-winning Butternut Squash Pie

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, butternut squash pie. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. 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. Cut the squash in half, and remove the seeds. This is a pie of exceptional delicacy.

Butternut Squash Pie is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Butternut Squash Pie is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook butternut squash pie using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Pie:

1. Take 150 g Flour
2. Take 75 g Butter
3. Get 2 tbsp Water
4. Take 400 g Butternut Squash (without skin)
5. Prepare 1/2 cup Sugar (100ml)
6. Prepare 2 Beaten Eggs
7. Get 1/2 cup Double cream (100ml)
8. Make ready 1/2 cup Milk (100ml)
9. Prepare 1 tsp Cinnamon powder

Pour squash mixture into pie shell. Place foil shield over edge of crust to prevent overbrowning. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. As mentioned, this Butternut Squash Pie bears no resemblance to its popular pumpkin colleague.

Instructions to make Butternut Squash Pie:

1. 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.
2. Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge.
3. 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.
4. Put the squash into a bowl. Mash them until it becomes creamy in texture. Add sugar and keep mixing.
5. Pour the beaten eggs, milk and double cream in the bowl. Sprinkle cinnamon powder. Mix well.
6. 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.

In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. As mentioned, this Butternut Squash Pie bears no resemblance to its popular pumpkin colleague. And here's the photographic step-by-step followed by a printable recipe: Cut a butternut squash lengthwise in half, remove seeds and stringy fibers, and then brush the cut sides with a little olive oil. In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Roasting tenderizes and dehydrates the butternut squash, while also deepening its flavor and sweetness.

So that’s going to wrap this up with this exceptional food butternut squash pie recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!