Roasted Butternut Squash Pie Recipes

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BUTTERNUT SQUASH PIE



Butternut Squash Pie image

My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!

Provided by blaze

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 55m

Yield 16

Number Of Ingredients 14

2 prepared pie crusts
2 ½ cups cooked butternut squash cubes
5 eggs
1 ½ cups brown sugar
1 cup milk
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon butter
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon vanilla extract
¾ teaspoon ground nutmeg
½ teaspoon ground cloves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
  • 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.
  • Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.3 g, Cholesterol 81.6 mg, Fat 15.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 306.5 mg, Sugar 14.8 g

BUTTERNUT SQUASH PIE



Butternut Squash Pie image

I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. -Mary Ellen Solesbee, Greer, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1-1/4 cups sugar
4-1/2 teaspoons cornstarch
1 tablespoon ground cinnamon
3 cups mashed cooked butternut squash
1/2 cup butter, softened
2 large eggs
1/4 cup water
3 teaspoons vanilla extract
Whipped cream, optional

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. 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. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

Nutrition Facts : Calories 406 calories, Fat 20g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

BUTTERNUT SQUASH PIE



Butternut Squash Pie image

This is a pie of exceptional delicacy. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of spice. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie.

Provided by The New York Times

Categories     pies and tarts, dessert

Time 2h

Yield 1 9-inch pie

Number Of Ingredients 23

1 1/4 cups/183 grams all-purpose flour
Scant 1/2 teaspoon salt
2 tablespoons/23 grams solid vegetable shortening, chilled
5 tablespoons/71 grams cold unsalted butter, in 5 pieces
1 large egg, beaten
2 large eggs plus 2 egg yolks
1 1/2 teaspoons vanilla extract
1/2 cup/100 grams dark brown sugar
1/4 cup/50 grams granulated sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Pinch cayenne pepper
1 1/2 cups/355 grams roasted squash purée (see note)
1 1/4 cups/295 milliliters heavy cream
Whipped cream, for garnish (optional)
3/4 cup finely diced peeled butternut squash
1 1/2 tablespoons finely diced lemon peel (cut from thin lemon slices)
1 1/2 tablespoons lemon juice
3 tablespoons sugar
Scant 1/2 teaspoon salt
2 tablespoons finely diced candied ginger

Steps:

  • Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
  • Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
  • Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
  • Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
  • While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
  • Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
  • Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
  • Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.

ROASTED BUTTERNUT SQUASH AND FETA PIE



Roasted Butternut Squash and Feta Pie image

Sweet caramelized onions and roasted butternut squash (called butternut pumpkin in Aussieland), teamed with feta cheese and partially encased in pastry. The roasting intensifies the sweet flavor of the squash and gives it a creamy texture, nicely balanced by the feta. Reduce the amount of fresh herb if you prefer. Preparation time does not include cooling.

Provided by Daydream

Categories     Savory Pies

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 14 inch pie crust (I use Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial or frozen store-bought shortcrust pastry)
23 ounces butternut squash, peeled and cubed,about 3/4 to 1 inch pieces
4 cloves garlic, unpeeled
4 tablespoons olive oil
2 medium red onions, sliced
4 teaspoons balsamic vinegar
3 teaspoons soft brown sugar
3 1/2 ounces feta cheese, broken into small pieces
1 tablespoon fresh sage or 1 tablespoon fresh thyme, your choice

Steps:

  • Preheat oven to 400F (200C), with rack positioned in the middle.
  • Place the squash and unpeeled garlic in a bowl, drizzle over 2 tablespoons olive oil, and mix well.
  • Transfer the squash and garlic to a baking tray lined with baking paper, and place in the oven.
  • Bake for 20 minutes, or until squash is just tender and starting to brown.
  • Place the squash in a large bowl, leave to cool, and reserve the garlic to one side.
  • While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, add the onions and cook stirring occasionally for 10 minutes.
  • Add the vinegar and sugar and continue to cook for a further 10 minutes, or until the onion caramelizes.
  • Remove from heat, add onions to the squash in the bowl, and allow to cool thoroughly.
  • Squeeze out the flesh from the reserved garlic, and add to the squash with the feta cheese and the herb of your choice.
  • Mix the squash, onion and feta mixture together gently, and season with salt and pepper to taste.
  • Place the pastry circle on a baking tray lined with baking paper.
  • Pile the filling on top of the pastry, leaving a 2 1/2 inch (6cm) border.
  • Fold the pastry edge up (overlapping as necessary) to partially cover the filling.
  • Bake in the oven for 25 minutes or until pastry is crisp and golden.
  • Cover the vegetables loosely with foil if they look to be over-browning.

ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST



Roasted Butternut Squash Custard Pie with a Pecan Crust image

Provided by Emeril Lagasse

Categories     dessert

Yield 8 servings

Number Of Ingredients 14

1 1/4 pounds butternut squash
Olive oil
Salt
1 recipe Pecan Crust, recipe follows
1/4 cup Steen's 100 percent Pure Cane Syrup
1/4 cup sugar
Pinch of salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 eggs
2 egg yolks
1 1/2 cups whole milk
1 cup Caramel Sauce
Spiced Cream, recipe follows

Steps:

  • Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cool completely. Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and cool on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving plates. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.

ROASTED BUTTERNUT SQUASH PIE



Roasted Butternut Squash Pie image

Provided by Ted Allen

Categories     Herb     Vegetable     Side     Bake     Roast     Thanksgiving     Vegetarian     Butternut Squash     Fall     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 15

1/2 package (1 pound) frozen filo dough
1 butternut squash (about 2 1/2 pounds)
2 medium red onions, peeled and sliced through the equator 1/2 inch thick
1 red bell pepper, halved, stemmed, and seeded
2 teaspoons kosher salt
5 tablespoons extra-virgin olive oil, plus 1/3 cup for brushing the filo, or as needed
1 tablespoon finely chopped ginger (about 1 inch, peeled)
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 cup coarsely chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
1/3 cup raisins
1/4 cup walnut pieces
2 medium garlic cloves, chopped
16 ounces spinach, large stems removed

Steps:

  • Preheat the oven to 425°F. Remove the filo from the freezer and thaw at room temperature 1 hour.
  • Meanwhile, trim off both ends of the squash. Cut it in half crosswise where the neck joins the rounded body. Working with the neck end, peel off the tough skin with a vegetable peeler (or stand it on end and cut off the skin with a large knife). Cut into 3-inch chunks. Cut the rounded end in half and scoop out and discard the seeds with a spoon. Peel with a vegetable peeler or a knife and cut into 3-inch chunks.
  • Put the squash chunks, onions, and red pepper halves on a baking sheet so that the vegetables are as much in a single layer as possible. Sprinkle with 1 teaspoon salt and 3 tablespoons oil. Toss to coat the vegetables with the oil. Roast 30 minutes, turning the vegetables once with a spatula. Remove the pepper halves and turn everything again. Roast 10 more minutes, or until the vegetables are tender and lightly browned. Dump the squash into a large bowl. Quarter the onion slices and cut the pepper into 1-inch cubes; dump them both into the bowl. Sprinkle the vegetables with the ginger, cumin, cinnamon, cilantro, 1/2 teaspoon salt, and the pepper. Add the raisins and toss gently; set aside.
  • Turn the oven temperature down to 375°F. Put the walnuts on a baking sheet and toast in the oven, shaking the pan twice for even cooking, until lightly browned, 5 to 7 minutes. Remove from the oven and chop; dump them into the bowl with the vegetables and stir gently.
  • Meanwhile, heat the remaining 2 tablespoons olive oil with the garlic in a large frying pan over medium heat. Cook, stirring occasionally, for 2 minutes to flavor the oil. Add about one-third of the spinach and cook, turning it in the oil with tongs, until wilted, about 1 minute. Add more spinach and cook, turning as before, and then add the remaining spinach. Sprinkle with the remaining 1/2 teaspoon salt and cook until all the spinach is wilted, 2 to 3 minutes total.
  • To assemble the pie, have ready a 9x13-inch baking dish and a pastry brush. Pour 1/3 cup olive oil into a small bowl. Set that on a work area with the filo and the vegetables. Open the package of thawed filo and unroll the pastry sheets so that they lie flat. Brush the baking dish with olive oil. Arrange the dish so that one long side faces you. Starting at the left edge of the dish, lay one sheet of filo in the dish crosswise so that it covers about half of the bottom, and half of the sheet hangs over the side facing you. Brush the part that covers the bottom with olive oil. Now lay a second sheet along the right-hand side of the dish, overlapping the first sheet in the middle of the dish and overhanging the side facing you. Brush with olive oil. Repeat with 2 more sheets but this time arrange them in the dish so that they overhang the other long side of the dish (at the top). Continue in the same way until you've used 14 sheets of filo. (As you're working, you'll come across some sheets of pastry that stick together and rip. Discard them if you need to-you have more sheets than you need.)
  • Line the bottom of the dish with about half of the spinach, using your hands to open up the leaves and spread them out. Spoon the squash mixture on top and gently flatten with the spoon. Cover with the rest of the spinach. Working with the side of the dish facing you, fold one of the filo sheets over the filling and brush with oil. Fold the sheet next to it over and brush with oil. Do the same for 2 sheets on the opposing side of the dish. Continue in this way until all of the filo is folded over the filling. Then cover with 2 more sheets of filo, brushing each with more oil. (You may run out of oil. That's fine, just pour more into the dish.)
  • Put the baking dish in the oven and bake until the pastry is golden brown, 30 to 35 minutes. Let stand 15 minutes before serving, or let cool to room temperature. Cut pie into squares and serve.

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