Make the Perfect Butternut Squash Pie for Fall - Easy Recipe

Making the Perfect Butternut Squash Pie for Fall

As the leaves start to change color and the air becomes crisp, many people start craving the comforting flavors of fall. For many, this means breaking out the pie pans and baking up seasonal pies using fresh produce like apples and pumpkins. However, butternut squash also makes for a delicious fall pie filling. Read on to learn how to make the perfect butternut squash pie to enjoy this autumn.

Choosing the Right Butternut Squash

When it comes to making butternut squash pie, you want to start with the freshest, ripest squash you can find. Look for a butternut squash that feels very firm and heavy for its size, which indicates thicker flesh. The squash should be free of soft spots, cuts, or bruises. The skin color is not as important, but the richer the color, the riper it is. Once you’ve found the perfect squash, it’s time to get cooking!

Preparing the Butternut Squash

Prepping the butternut squash starts with peeling it. Using a sharp vegetable peeler or knife, peel off the tough outer skin, removing any white flesh along with it. Then, trim off the stem and cut the squash in half lengthwise. Scoop out and discard the seeds and stringy pulp.

Next, cut the squash into 1-2 inch cubes. Place the cubes in a steamer basket or microwave-safe dish with about 1/4 cup of water. Steam or microwave the squash until very tender when pierced with a fork, 10-15 minutes. Allow to cool before pureeing in a food processor or blender until smooth.

Assembling the Pie Filling

To make the pie filling, you’ll need 2 cups of fresh pureed butternut squash. Mix together the puree, 3/4 cup brown sugar, 1/4 cup maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves until fully combined.

For extra richness, you can also stir in 1 12-ounce can of evaporated milk. The filling may seem a bit loose at this point, but it will thicken up beautifully as it bakes.

Baking the Butternut Squash Pie

Preheat the oven to 425°F. Roll out your favorite pie dough and fit it into a 9-inch pie pan. Scoop the filling into the unbaked pie shell. Cut strips of any excess dough and lay them across the top in a lattice pattern. Brush the crust lightly with milk or egg wash.

Bake the pie for 15 minutes at 425°F. Then, reduce the heat to 350°F and continue baking for 35-45 minutes more until the filling is set. Allow to cool completely before slicing and serving with whipped cream or vanilla ice cream.

Storing and Serving the Pie

This butternut squash pie tastes best when served at room temperature. Leftovers can be stored covered in the refrigerator for 3-4 days. The flavors meld beautifully the next day. Slice up thin wedges and enjoy!

With its velvety smooth filling and warm cinnamon-spice flavors, this easy butternut squash pie is sure to be a hit at your next autumn gathering. Enjoy!

Frequently Asked Questions

What kind of squash is best for pie?

Butternut squash is the best variety for making pie. Its creamy texture and subtle sweet flavor make the perfect pie filling. Other winter squashes like acorn or kabocha can also work well.

Can you make pumpkin pie with butternut squash?

Absolutely! Butternut squash can be used in place of pumpkin in any pumpkin pie recipe. The filling may end up a tad sweeter, but the overall flavor will be quite similar.

What spices go well with butternut squash pie?

Cinnamon, ginger, cloves, and nutmeg are classic spices to use in butternut squash pie. You can also add allspice, cardamom, or mace for extra flavor.

Should you bake the squash before making pie?

It's best to steam or roast the squash until very tender before pureeing and adding it to your pie filling. This helps concentrate the flavor and ensures the filling bakes up smoothly.

Can you make butternut squash pie without evap milk?

Yes, you can omit the evaporated milk. The filling may be slightly less rich, but it will still taste great! Add an extra egg yolk or some cream cheese for extra richness.

FAQs

Can I use fresh or frozen squash for the pie?

You can use either fresh or frozen butternut squash. If using frozen, make sure it is completely thawed and drained before pureeing. The fillings may have slightly different consistencies but the flavor will be similar.

What can I use if I don't have butternut squash?

Other varieties of winter squash like acorn or kabocha can be substituted for butternut squash in this recipe. Pumpkin puree can also be used in place of the butternut squash for a similar pie.

How do I get a fluted crust on my pie?

Using a fluted pie crust cutter when preparing your dough will give you a fluted edge around the sides of the crust. This adds a decorative touch to your finished pie.

Should I use a glass or metal pie pan?

Either material will work well, just avoid dark metal pans. Glass lets you see the bottom crust browning but metal pans conduct heat more evenly for crisp crusts.

Can I make the pie ahead of time?

Yes, you can prepare the unbaked pie up to a day ahead. Wrap it well and refrigerate until ready to bake. The flavors meld beautifully when allowed to sit overnight before baking.