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
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
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.
VEGAN BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
Apple and winter squash are fantastic together. They are the perfect pair for this cozy, vegan butternut squash soup. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 35 minutes
Prep Time 50 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a greased 15x10x1-in. baking pan. Bake, uncovered, until tender, 45-60 minutes. Cool slightly. Scoop out flesh; set aside., In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; cook and stir until heated through. If desired, serve with additional thyme and black pepper.
Nutrition Facts : Calories 148 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 750mg sodium, CarbohydrateContent 33g carbohydrate (10g sugars, FiberContent 8g fiber), ProteinContent 3g protein.
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BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 55 minutes
Category Dinner, Lunch
Calories 203 calories per serving
- Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point)., Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. , Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.
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