Sarah Bass
  • Home
  • About
    • Blog
  • Eats
    • BITES
    • SWEETS
    • DRINKS
    • QUICK-DINE
    • GREENS
    • BAKED (Savory)
    • PROJECTS
  • Events
  • arts
  • SHOP
  • Home
  • About
    • Blog
  • Eats
    • BITES
    • SWEETS
    • DRINKS
    • QUICK-DINE
    • GREENS
    • BAKED (Savory)
    • PROJECTS
  • Events
  • arts
  • SHOP

food feed

Squashed Butternut 

11/17/2014

0 Comments

 
Butternut Squash Pie

1 pie crust
(I make my own, based on Baking Illustrated’s recipe)
http://food52.com/recipes/24966-cook-s-illustrated-foolproof-pie-crust

Filling:
2 c butternut squash puree

1/3 c brown sugar

1 large egg

1/3 c milk (I used coconut)

1 ½ tsp pumpkin pie spice

or ¼ tsp each: nutmeg, cardamom, ginger, cloves + ½ tsp cinnamon

½ tsp vanilla

¼ tsp salt

To roast squash, cut in half lengthwise and set facedown on a tray and bake at 400ºF for 1 hour. Allow to cool. Seeds can be removed before or after roasting depending on preference.

Puree squash flesh. I found a medium sized butternut squash to yield just over three cups of puree.

Roll out piecrust, set in refrigerator or freezer until filling is complete.

Mix together butternut puree, egg, sugar, vanilla, salt, and spices, then milk. Pour into piecrust.

Bake at 400ºF for 45 minutes or until set.

Picture
0 Comments



Leave a Reply.

    Archives

    March 2020
    November 2019
    March 2018
    January 2018
    December 2017
    September 2016
    March 2016
    October 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014

    Categories

    All
    Baked (Unsweet)
    Bites
    Projects
    Sweets

    Categories

    bites
    drinks
    sweets
    quick-dine
    greens
    baked (unsweet)
    projects

    All
    Baked (Unsweet)
    Bites
    Projects
    Sweets

    RSS Feed

Proudly powered by Weebly