Butternut Squash Pie
Butternut Squash Pie

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash pie. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Butternut Squash Pie is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Butternut Squash Pie is something which I have loved my whole life.

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To get started with this recipe, we must first prepare a few ingredients. You can have butternut squash pie using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash Pie:
  1. Make ready 150 g Flour
  2. Take 75 g Butter
  3. Take 2 tbsp Water
  4. Get 400 g Butternut Squash (without skin)
  5. Make ready 1/2 cup Sugar (100ml)
  6. Take 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

Cut the butternut squash in half lengthwise; remove stem and scoop out the seeds. How to Make Butternut Squash Pie Start with Butternut Squash Puree. Then we will be able to roast the squash to soften it up. Pour squash mixture into pie shell.

Steps 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.

Place foil shield over edge of crust to prevent overbrowning. 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. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. Butternut squash stars in all kinds of favorite fall recipes such as soups and pasta and goes on shining into the holiday season in side dishes (cue the creamy gratin) and as a show-stopping Thanksgiving pie. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more.

So that is going to wrap this up with this special food butternut squash pie recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!