Just a few weeks ago, I harvested a HUGE butternut squash at one of my school gardens. Personally, I’m not much of a fan of winter squashes. They have a sweetness that I don’t like to associate with what should be savory foods (same reason I don’t like sweet potatoes). But I know I need to eat these butternut squash because they’re high in Vitamin A, which keeps the eyes and skin healthy!!! I love chopping the squash into cubes and roasting it with olive oil and salt/pepper, but I’ve been looking for a variety of but other recipes, too. I thought today I’d give pumpkin pie a go, with butternut squash as a substitute. Did you know in New Zealand they call this squash a butternut pumpkin?
This pie tasted just like traditional pumpkin. My husband was convinced I had sneaked some in! Muahaha! :)
- 2 3/4 cup flour
- 1 tsp salt
- 1/2 cup oil
- 1/2 cup milk
- 2 cans sweetened condensed milk
- 4 eggs
- 2 cup butternut squash puree
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp salt
- Preheat oven to 425F
- In a large boil, begin making the crust. Whisk the dry ingredients first. In a liquid measuring cup, measure the milk and oil but don't combine. Pour the wet ingredients into the dry ingredients and slowly mix until a ball forms. Be mindful not to overmix! - not all the flour will combine, that is okay. Divide dough into two and wrap each in plastic wrap. Refrigerate for 30+ minutes.
- In another bowl, combine the filling ingredients until well combined.
- After the crust has rested in the fridge, roll both balls out on a floured surface to fit a 9-inch pie pan. Then gently lay them into two greased pans.
- Pour the filling into both crusts. Bake at 425F for 15 minutes. Reduce oven to 350F and continue baking for 30-45 minutes until a knife inserted in the center comes out clean.
- Let pie cool for 30 minutes before tucking in - the eggs need to set.
- Enjoy with freshly whipped cream!