Description
A delightful pie that combines the natural sweetness of roasted butternut squash with warm spices, perfect for autumn celebrations.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds)
- 1 pre-made pie crust (9-inch, store-bought or homemade)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and prepare the butternut squash by cutting it in half and scooping out the seeds.
- Roast the squash halves cut-side down on a baking sheet for 45-50 minutes until tender.
- Prepare the pie crust in a 9-inch pie dish, either store-bought or homemade.
- Once the squash is cool, mash the flesh and mix with sugar, salt, spices, eggs, cream, and vanilla until smooth.
- Pour the filling into the prepared pie crust and smooth the top.
- Bake at 350°F (175°C) for 45-50 minutes until the filling is set and a knife comes out clean.
- Let the pie cool on a wire rack for at least 2 hours before slicing.
Notes
- Ensure the butternut squash is fully roasted for the best flavor.
- Allow the pie to cool adequately to set the filling.
- Cover the edges with foil if they brown too quickly during baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: butternut squash pie, autumn dessert, roasted pie, fall recipes