NUTTY SQUASH PIE
A press-in-the-pan crust makes a pumpkin pie cousin extra easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 425°F. In large bowl, mix butter and 1/3 cup brown sugar. Stir in all remaining Nut Cookie Crust ingredients just until crumbly. Press crust mixture on bottom and side of ungreased deep-dish pie plate, 9x1 1/2 inches, or regular pie plate, 9x1 1/4 inches, building up 1/2-inch edge (high edge is necessary to prevent filling from running over).
- In large bowl, beat eggs slightly. Stir in all remaining Squash Filling ingredients except milk until smooth. Gradually stir in milk. Pour into crust. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake pie 15 minutes. Reduce oven temperature to 350°F. Bake 45 to 55 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 2 hours. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 40 mg, Fiber 2 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 400 mg
BUTTERNUT SQUASH PIE
I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. -Mary Ellen Solesbee, Greer, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.
Nutrition Facts : Calories 406 calories, Fat 20g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.
SQUASH PIE
A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.
Provided by Carol
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
- Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g
BUTTERNUT SQUASH PIE
My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!
Provided by blaze
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 55m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
- Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
- Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.3 g, Cholesterol 81.6 mg, Fat 15.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 306.5 mg, Sugar 14.8 g
BUTTERNUT SQUASH PIE
This is a pie of exceptional delicacy. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of spice. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie.
Provided by The New York Times
Categories pies and tarts, dessert
Time 2h
Yield 1 9-inch pie
Number Of Ingredients 23
Steps:
- Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
- Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
- Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
- Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
- While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
- Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
- Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
- Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.
SAVORY BUTTERNUT SQUASH PIE
This is a substantial main-course vegetable pie. Use butternut or any other hard squash variety. The pie may be baked up to several hours in advance and reheated to serve. This allows flavors to meld and makes cutting the pie easier.
Provided by David Tanis
Categories pies and tarts, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
- Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
- Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
- Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.
BUTTERNUT SQUASH & SPINACH FILO PIE
This crispy pastry-topped pie is crammed full of vegetables so it contains all 5 of your recommended daily intake
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the squash, onions and chilli flakes in an ovenproof pie dish (or 4 individual dishes). Season and cook for 20 mins until the squash is tender and the onions are starting to char at the edges.
- Meanwhile, put the spinach in a colander and pour over a kettleful of boiling water. Squeeze out any excess liquid and stir into the squash mix. Dot over the feta, crumple up the pastry and place on top, then brush with the oil. Return to the oven and cook for a further 15 mins until the pastry is golden and crisp. Serve with a green salad, if you like.
Nutrition Facts : Calories 294 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
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