Similar in taste to Pumpkin Pie, this Squash Pie is made with butternut squash and has a lovely deep flavour with spices similar to those used in pumpkin pie.
pie, squash pie
My Island Bistro KitchenBarbara99
1½ - 2lbbutternut squash
Pastry for deep 10-inch single crust pie
For the pie filling:
2extra-large eggs, slightly beaten
⅔cupbrown sugar, lightly packed
To roast the squash:
Preheat oven to 425°F.
Line large rimmed baking sheet with tin foil. Spray with cooking oil.
Cut the squash in half vertically. Remove and discard seeds. Lightly brush olive oil on both sides of squash. Place squash, flesh side down on baking sheet. Roast for about 30 minutes then remove from oven and carefully flip the squash halves over. Return squash to oven and continue roasting for another 20-30 minutes or until squash is very soft.
To prepare the squash purée:
Line a large colander with damp cheesecloth.
Remove squash from oven. As soon as the squash has cooled enough to handle, scoop the flesh from the squash and place it in the bowl of a food processor. Purée the squash until it is very smooth.
Transfer the purée to the cheesecloth-lined colander. Let sit for about an hour to allow any excess water to drain from the purée. From time to time, stir the purée and, with a large spoon, press out the moisture from the purée.
To make the pie filling:
Preheat oven to 375°F.
Transfer purée to a medium-sized bowl and add the eggs, sugars, salt, spices, and milk. With a mixer (either a hand or stand mixer), mix ingredients thoroughly. Pour mixture into prepared pie shell. Place on rimmed baking sheet.
Bake pie in lower third of oven at 375°F for 15 minutes then lower temperature to 350°F and continue baking pie for about 1¼ hours longer or until knife inserted in center of pie comes out clean.
Let pie cool completely before cutting.
Serve with a dollop of whipped cream and a sprinkle of cinnamon.