Butternut squash is a fantastic source for the filling of a pumpkin-pie like dessert. Don’t forget to pick up enough organic whipping cream (consider flavoring with a little rum) to use as a topping: a critical component!
Directions: Line a pie pan with pie dough. I often cheat and use Trader Joe’s pie dough, which comes frozen. For a while there, they were having a problem with quality control, but the product now is excellent and a big time saver; especially if you don’t make alot of pies and don’t have a system. There was a time when I made a couple pies or quiches a week, and I really had the whole pie dough thing down to a science. Now, not so much and though a Slow Food Advocate, I use Trader’s product.
Preheat oven to 425.
Here’s the recipe:
2 cups of cooked squash or edible pumpkin. Do NOT try using a decorative pumpkin in this recipe. I’ve tried it, and it was just beyond awful, watery and not flavorful at all.
1.5 cups of organic cream. Watch out for the weird stuff grocery stores are now putting in “cream.” Trader Joes is good, and Henry’s and Sprouts have products without the garbage, too. Also, be aware that “ultra-pasturized” dairy has the shelf-life of a Twinkee. It’s garbage, too. It doesn’t even need to be refrigerated, although it’s sold in the same container as regularly pasturized products, and sold from the refrigerated section. Smoke and mirrors. If you can’t find raw, definately choose pasturized, not the ultra .
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
2 Teaspoons Cinnamon
1/2 Teaspoon Ginger
1 Teaspoon Nutmeg or Alspice
1/2 Teaspoon of finely crushed Cloves
2 beaten eggs
Beat together and pour into uncooked shell. I tear little strips of aluminum foil about an inch wide and wrap just the edges of the pie crust so they don’t overcook. Bake until a toothpick inserted in the center of the pie comes out clean.