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Butternut squash pie

Step aside, pumpkin! Butternut squash is silky, sweet, and perfectly suited to update the classic pumpkin pie.

butternut squash filling being poured into pie shell

No offense to pumpkins, but butternut squash is not only sweeter, but much silkier as well.

Additionally, a medium size butternut is easier to roast and puré than a large, unwieldy pumpkin! I highly recommend using fresh gourds over the canned variety. It is worth the extra step- and you will thank me when you admire the bright colour of your pie.

Pâte Brisée, Pie Crust

450g cold butter

750g pastry flour

30g sugar

15g salt

265g cold water

  1. Cube butter and add to flour in the bowl of a stand mixer fitted with the paddle attachment.

  2. Mix on low until the butter is the size of peas or smaller.

  3. Place ice cubes in a medium-size pitcher and add cold water.

  4. In a medium bowl weigh out salt and sugar.

  5. Add 265g ice water to the sugar/salt mix when the butter and flour mixture is ready.

  6. Change from paddle to dough hook attachment.

  7. Pour the cold water solution onto the flour and mix on low until all the flour is incorporated.

  8. Form the dough into a log and wrap it in cling film.

  9. Let the dough rest in the fridge for 1-2hours.

  10. While the dough chills, roast the squash- instructions below.

  11. Cut the log into four discs.

  12. Wrap 3 discs in cling film individually, identify and place them in the freezer for your next pies!

  13. Roll out the remaining pie dough to 3mm thick, dusting your work surface and the top of the pie dough to prevent sticking.

  14. Place the pie dough into the pie plate, pressing along the bottom corner and the top.

  15. Let the dough rest in the fridge while the oven preheats to 375°F, with the rack placed in the bottom third.

  16. Place a piece of parchment on top of the pie crust and fill it with pie weights (or dry beans- I’ve been reusing mine for years!).

  17. Par bake the crust: bake for 15 minutes, remove parchment and weights and bake for another 15 minutes.

Pie filling

1 medium size butternut squash, roasted and puréed (approximately 360g of butternut purée)

215g brown sugar

8g cornstarch

3g salt

10g pumpkin spice mix (preferably from Épices de crue)

1 can evaporated milk (354ml)

3 eggs

  1. Preheat oven to 400F

  2. Slice butternut in half lengthwise and place cut-side down on a lined baking sheet.

  3. Roast for 45-60m until fork tender.

  4. Scoop out seeds.

  5. Scoop out flesh and purée with a hand blender.

  6. Once the pie shell is par baked, remove from oven and finish making the filling.

  7. Increase oven temperature to 425F

  8. Whisk filling ingredients in a mixing bowl and pour into partially baked pie shell.

  9. Bake for 10 minutes.

  10. Reduce oven to 350 and bake for another 35 minutes.

  11. When ready, the edges of the pie will be set and the centre unnervingly wobbly.

  12. Once cool, the pie will be perfectly set and custard-creamy.

  13. Slice and serve with a dollop of whipped cream.

overlay butternut squash pie slices served with a dollop of whipped cream

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