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Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, brad's butternut squash pie. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
This great tasting butternut squash pie is a nice change of pace, and you just might switch from your standard dessert after you try this recipe. This is a delicious butternut squash pie with the flavors of brown sugar and cinnamon, and it's sure to get smiles. The filling is similar to a pumpkin pie in texture.
Brad's butternut squash pie is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Brad's butternut squash pie is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have brad's butternut squash pie using 14 ingredients and 6 steps. Here is how you cook that.
Preparation To Make of Brad's butternut squash pie:
- Take large butternut squash, equal to 4 cups puree
- Get evaporated milk
- Get lg eggs, beaten
- Get packed brown sugar
- Take white sugar
- Take ground cinnamon
- Get ground cloves
- Prepare ground allspice
- Prepare ground nutmeg
- Get ground ginger
- Prepare salt
- Prepare vanilla extract
- Make ready pre made pie shells, or make yourself
- Make ready whipped cream for topping
Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Make this butternut squash pie with fresh butternut squash from your grocery store, farmer's market or your own garden! Fresh butternut squash puree is much better than canned pumpkin puree, is a bright orange, sweet, and smoother than regular pumpkin puree. This truly American butternut squash pie recipe has been in Photo Editor Maya Kaimal's family since the early part of the century.
Instructions To Make Brad's butternut squash pie:
- Remove stem from squash. Cut in half. Remove seeds and pulp. Place on a greased baking sheet face down. Bake at 350 for an hour. Or until a fork inserted proves meat to be very soft.
- Let cool. Remove all skin and mash into a smooth mush.
- Mix all pie ingredients in a large bowl.
- Fill pie shells. Try to not get filling on the edges, it will burn
- Bake at 375 for 40 - 50 minutes. Times may very. Pie is done when center gets solid. Rotate half way through cooking.
- When done, remove from oven and let cool. Top with whipped cream and serve.
Prepare Pie Crust: In medium bowl, mix flour, sugar, and salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter with shortening until. Both Pumpkin and Butternut Squash Pies are considered "soft" pies because they're made with an unbaked crust and an uncooked custard-like filling that are baked until Stir in the Butternut Squash Puree. Pour the mixture into the unbaked pie shell and place on a larger baking pan to catch any spills. This butternut squash pot pie is loaded with squash, brussels sprouts, potatoes and carrots, topped with a flaky sage parmesan puff pastru crust!
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