BUTTERNUT PIE RECIPE RECIPES

Name: Butternut Squash Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 1-1/4 cups sugar; 4-1/2 teaspoons cornstarch; 1 tablespoon ground cinnamon; 3 cups mashed cooked butternut squash; 1/2 cup butter, softened; 2 large eggs, room temperature; 1/4 cup water; 3 teaspoons vanilla extract; Whipped cream, optional

BUTTERNUT SQUASH PIE RECIPE: HOW TO MAKE IT

Butternut Squash Pie Recipe: How to Make It image

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

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust pie
1-1/4 cups sugar
4-1/2 teaspoons cornstarch
1 tablespoon ground cinnamon
3 cups mashed cooked butternut squash
1/2 cup butter, softened
2 large eggs, room temperature
1/4 cup water
3 teaspoons vanilla extract
Whipped cream, optional

Steps:

Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. If desired, cut out scraps with a leaf-shaped cookie cutter for garnish; 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 for 15 minutes. Remove foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes longer. Bake leaf cutouts until golden brown, 5-7 minutes. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. If desired, garnish with pastry leaves and whipped cream.

Nutrition Facts : Calories 406 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 56g carbohydrate (32g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

BUTTERNUT SQUASH PIE RECIPE - FOOD.COM

Butternut Squash Pie Recipe - Food.com image

This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it for your family!

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 medium butternut squash or 2 small butternut squash
1 (12 ounce) can evaporated milk
3/4 cup sugar
2 eggs
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon apple pie spice
1 9-inch deep dish pie crust

Steps:

Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
Cut the squash in half, and remove the seeds.
Scoop out about 2 cups of the pulp and place in your blender or food processor.
Add all remaining ingredients and blend until smooth.
Pour into prepared pie crust.
Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
Cool on a wire rack.

Nutrition Facts : Calories 310.8, FatContent 10.1, SaturatedFatContent 4.2, CholesterolContent 58.8, SodiumContent 158.7, CarbohydrateContent 50.9, FiberContent 3.7, SugarContent 22.7, ProteinContent 7.2

More about "butternut pie recipe recipes"

BUTTERNUT SQUASH PIE RECIPE - NYT COOKING

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.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american

Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.

See details

BUTTERNUT SQUASH CHICKEN POT PIE RECIPE | JEFF MAURO ...

From foodnetwork.com
Reviews 4.6
Total Time 1 hours 35 minutes
Category main-dish
Calories 467 per serving

Bake until puffy and light brown, about 10 minutes.

See details

BUTTERNUT SQUASH & SPINACH FILO PIE RECIPE | BBC GOOD FOOD

This crispy pastry-topped pie is crammed full of vegetables so it contains all 5 of your recommended daily intake
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course
Cuisine Mediterranean
Calories 294 calories per serving

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.

See details

BUTTERNUT SQUASH & SPINACH FILO PIE RECIPE | BBC GOOD FOOD

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.

See details

MOROCCAN M'HANNCHA VEGAN PIE RECIPE | JAMIE OLIVER RECIPES

I love the Moroccan m’hanncha (snake). It’s a wonderful way to wrap up gorgeous smashed veg and grains to make a beautiful-looking dinner, while also adding amazing texture – crunchy on the outside, soft in the middle. Yum.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VeganDiet
Calories 363 calories per serving

1. Cook the pearl barley according to the packet instructions, then drain.
2. Wash the squash, then carefully cut it in half lengthways and remove the seeds. Peel the onions and garlic, and deseed the peppers. Chop the squash, onions and peppers into 1cm dice. Finely chop the garlic with the coriander stalks (reserving the leaves).
3. Place it all in a pan on a medium-low heat with 2 tablespoons of oil, the chilli flakes, fennel and cumin seeds, and the ground coriander. Sweat with a lid on for 25 to 30 minutes, or until soft but not coloured, stirring occasionally.
4. Destone the dates and finely chop the flesh with the apricots and coriander leaves. Fold into the veg pan with the drained pearl barley, squeeze in the lemon juice, season to perfection, then leave to cool.
5. Preheat the oven to 180ºC/350ºF/gas 4.
6. Lay out two clean damp tea towels on a large work surface, side-by-side, with the longest edges facing you. Working quickly but taking care, lay out 3 sheets of filo side-by-side with the short edges towards you, overlapping each one by 2.5cm and brushing between the overlaps with water.
7. Lightly brush the sheets with oil, place 3 filo sheets directly on top, then repeat with another 3 sheets. Save the remaining sheet for patching up.
8. As evenly as possible, spoon your filling in a line along the long edge closest to you. Brush the opposite long edge with a little oil.
9. Now, I’d recommend finding a friend to help you roll it up. Working slowly and carefully, use the tea towels to help you roll it up and away from you into a giant cigar, keeping it on the damp tea towel at all times. Roll it into a large pinwheel, working quickly but handling it gently to avoid too many cracks.
10. Gently slide it onto a large greased baking tray, and patch up any gaps, if needed. Brush all over with more oil and bake for 45 to 50 minutes, or until gorgeous, crisp and golden.
11. Ten minutes before the end, smash and sprinkle over the pistachios and an extra pinch of each of the spices, if you like.
12. Serve with a super-light dusting of icing sugar. Delicious with all the usual trimmings, or served with a spiced tomato sauce.

See details

BUTTERNUT SQUASH SOUP RECIPE - FOOD NETWORK

For comfort in a bowl, ladle up some Butternut Squash Soup from Food Network Kitchen. You'll get a hearty blend of veggies, stock and nutmeg.
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 0 minutes
Cuisine american
Calories 125 calorie per serving

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

See details

BEST BUTTERNUT SQUASH RAVIOLI RECIPE - HOW TO MAKE ...

A homemade ravioli is filled with a simple butternut squash filling for the most comforting dinner.
From delish.com
Reviews 4.3
Total Time 2 hours 5 minutes
Category date night, dinner party, romantic meals, Thanksgiving, dinner, main dish
Cuisine Italian

In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. Crack eggs into well and use a fork to slowly whisk flour into eggs until a shaggy dough forms. Use your hands to knead dough until smooth and no longer sticky, about 5 minutes. Add flour to surface as necessary to keep dough from sticking. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour. When ready to roll pasta, cut dough into quarters. Wrap all but 1 back in plastic wrap and place back in refrigerator. On a lightly floured surface, roll uncovered dough into a long rectangle about 1/4” thick. Set pasta maker to widest setting and pass the rolled out dough through 2 times. Fold short ends of dough to meet in center of rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is 1/4” thick, then pass through pasta maker 2 more times. Reduce setting by one degree. Repeat process of folding and then rolling through machine 2 to 3 times before going to the next setting. Repeat this process all the way to the thinnest setting. If your pasta sheet becomes too long to work with, cut it in half. Repeat with remaining dough in refrigerator. Keep rolled out dough covered with a clean kitchen towel. In a large bowl, combine butternut squash puree, Parmesan, ricotta, and brown sugar. Season with salt and pepper. Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch. If you pasta sheet is wide enough, make 2 rows of filling. Using your finger, lightly wet in between each pile of filling with water. Gently lay a second piece of dough over top and press between filling to seal, making sure there is as little air in pockets as possible. Using a pasta cutter or pizza wheel, cut between each pocket to make individual ravioli. Repeat with remaining dough and filling. Refrigerate until ready to cook. In a large skillet over medium heat, melt butter and cook until foamy. Reduce heat to medium-low and continue to cook until butter starts to smell nutty, turns a deep golden, and the bubbling starts slowing down, about 4 minutes. Add garlic, sage, and thyme and cook until fragrant, 1 minute, then remove pan from heat. In a large pot of boiling salted water, working in batches, add ravioli and cook until tender, about 1 1/2 minutes. Use a spider to remove from water and place directly in brown butter. Gently toss to coat. Serve warm with Parmesan.

See details

VEGAN SHEPHERD'S PIE RECIPE | BBC GOOD FOOD

A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. It's low calorie, low fat, and perfect for when the nights draw in
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Category Dinner, Main course, Supper
Calories 348 calories per serving

Divide the filling into the pie dishes and top with the potatotes. Heat oven to 190C/170C fan/gas 5 and bake the pies for 40-45 mins, until the top is golden and the filling is heated through. If making individual pies, check after 20 mins. Best served with tomato ketchup – as all great shepherd’s pies are.

See details

MASHED BUTTERNUT SQUASH RECIPE - NYT COOKING

Mashed squash makes a versatile side dish throughout the fall and winter, since it goes with just about everything. It’s perfect with roasted meats like duck, chicken or pork loin. Don’t mash too much though — leave it on the chunky side.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Calories 206 per serving

Bake, covered, until squash is tender, about 1 hour. Crush squash to a rough consistency with a potato masher or wooden spoon. Stir to incorporate cooking juices and check seasoning. May be prepared ahead and reheated.

See details

BUTTERNUT SQUASH PIE RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 406 calories per serving

Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. If desired, cut out scraps with a leaf-shaped cookie cutter for garnish; 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 for 15 minutes. Remove foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes longer. Bake leaf cutouts until golden brown, 5-7 minutes. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. If desired, garnish with pastry leaves and whipped cream.

See details

BUTTERNUT SQUASH PIE RECIPE - FOOD.COM

This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it for your family!
From food.com
Reviews 5.0
Total Time 1 hours
Calories 310.8 per serving

Cool on a wire rack.

See details

BUTTERNUT SQUASH PIE RECIPE - NYT COOKING

Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.

See details

BUTTERNUT SQUASH CHICKEN POT PIE RECIPE | JEFF MAURO ...

From foodnetwork.com
Reviews 4.6
Total Time 1 hours 35 minutes
Category main-dish
Calories 467 per serving

Bake until puffy and light brown, about 10 minutes.

See details

BUTTERNUT SQUASH & SPINACH FILO PIE RECIPE | BBC GOOD FOOD

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.

See details

MOROCCAN M'HANNCHA VEGAN PIE RECIPE | JAMIE OLIVER RECIPES

1. Cook the pearl barley according to the packet instructions, then drain.
2. Wash the squash, then carefully cut it in half lengthways and remove the seeds. Peel the onions and garlic, and deseed the peppers. Chop the squash, onions and peppers into 1cm dice. Finely chop the garlic with the coriander stalks (reserving the leaves).
3. Place it all in a pan on a medium-low heat with 2 tablespoons of oil, the chilli flakes, fennel and cumin seeds, and the ground coriander. Sweat with a lid on for 25 to 30 minutes, or until soft but not coloured, stirring occasionally.
4. Destone the dates and finely chop the flesh with the apricots and coriander leaves. Fold into the veg pan with the drained pearl barley, squeeze in the lemon juice, season to perfection, then leave to cool.
5. Preheat the oven to 180ºC/350ºF/gas 4.
6. Lay out two clean damp tea towels on a large work surface, side-by-side, with the longest edges facing you. Working quickly but taking care, lay out 3 sheets of filo side-by-side with the short edges towards you, overlapping each one by 2.5cm and brushing between the overlaps with water.
7. Lightly brush the sheets with oil, place 3 filo sheets directly on top, then repeat with another 3 sheets. Save the remaining sheet for patching up.
8. As evenly as possible, spoon your filling in a line along the long edge closest to you. Brush the opposite long edge with a little oil.
9. Now, I’d recommend finding a friend to help you roll it up. Working slowly and carefully, use the tea towels to help you roll it up and away from you into a giant cigar, keeping it on the damp tea towel at all times. Roll it into a large pinwheel, working quickly but handling it gently to avoid too many cracks.
10. Gently slide it onto a large greased baking tray, and patch up any gaps, if needed. Brush all over with more oil and bake for 45 to 50 minutes, or until gorgeous, crisp and golden.
11. Ten minutes before the end, smash and sprinkle over the pistachios and an extra pinch of each of the spices, if you like.
12. Serve with a super-light dusting of icing sugar. Delicious with all the usual trimmings, or served with a spiced tomato sauce.

See details

BUTTERNUT SQUASH SOUP RECIPE - FOOD NETWORK

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

See details

BUTTERNUT SQUASH PIE RECIPE - THE SPRUCE EATS

Mar 24, 2021 · To reduce carbs and fat, skip the crust altogether. Make the filling and divide it among ramekins for individual butternut squash puddings. Bake for 20 to 25 minutes until set. Replace the spices with about 1 1/2 to 2 teaspoons of pumpkin pie spice. You can make this pie gluten-free if needed by making or purchasing a gluten-free pie …
From thespruceeats.com

See details

SQUASH PIE RECIPE | ALLRECIPES

Cooked squash is mixed with hot milk, eggs, butter, sugar, cinnamon, ginger and nutmeg. When everything is blended perfectly, this luscious filling is poured into a prepared pie shell, and baked in a …
From allrecipes.com

See details

BUTTERNUT SQUASH AND STILTON PIE RECIPE | CHRISTMAS ...

Make the pie according to the recipe, brush with butter and then cover (uncooked and in the tin) in clingfilm and til foil (to prevent freezer burn) and freeze for up to 1 month. Bake from frozen with a few extra minutes added to the cooking time, or until the filling is piping hot (test by inserting a skewer into the middle of the pie…
From realfood.tesco.com

See details

BETTER THAN PUMPKIN PIE RECIPE | ALLRECIPES

I did alter the recipe a little as suggested in other reviews (thanks katie_luvs2bake!) *2 3/4 cups peeled/cubed butternut squash, 1 1/4 cup brown sugar, 1 tbsp cornstarch, 2 eggs, 1 tbsp cinnamon, 1/4 tsp each ginger and nutmeg, 1/8 tsp each cloves and all …
From allrecipes.com

See details

BUTTERNUT SQUASH PIE - HOUSE OF YUMM

Nov 05, 2021 · Fantastic Recipe! This is probably around the 2oth pumpkin/squash pie that I’ve made, always on the search for a favorite. Last night I declared it was my new go to squash pie recipe. I used my own favorite pie crust recipe with the filling. Also, I prefer …
From houseofyumm.com

See details

BEST BUTTERNUT SQUASH RECIPES TO MAKE THIS FALL | MARTHA ...

Jun 08, 2021 · Thanks to its smooth, easy-to-peel surface and rich, sweet flavor, butternut squash has become the MVP of the gourd world. Like its relations, other winter squash such as acorn and …
From marthastewart.com

See details

THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES

Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com

See details

31 BAKED BUTTERNUT SQUASH RECIPES | TASTE OF HOME

Sep 24, 2020 · Butternut and Chard Pasta Bake This recipe is made for butternut squash lovers, with pureed squash in the sauce and squash pieces in the casserole alongside an ideal …
From tasteofhome.com

See details