I don’t grow squash. It’s not that I don’t like the vegetable-or is it a fruit? I don’t have room for the vines once they spread out AND that mine always seem to get a mold or fungal infection and die. I leave the squash growing to my friends and family and beg for extras, which I got this year, in abundance.
For this recipe, I used three beautiful butternuts given to me by my friend John (thank you!) It’s finally beginning to feel like fall here in Cincinnati, and I was in the mood for pie.
This recipe comes from the White House Cookbook, published in 1887. It was very easy to make. It has a LOT of ginger in it-if you’re not big on the spice, you may want to halve that ingredient and add more cinnamon. Anyone who loves a pumpkin spice latte or a chai tea will like this recipe. The squash tastes exactly like pumpkin when made into a pie!
To cook butternut squash, heat your oven to 400 degree. Cut the squash in half and clean out the seeds, which you can roast later just like pumpkin seeds! Poke holes in the flesh with a fork and bake for at least an hour (mine took an hour and a half) until the flesh is soft. Let cool and scoop the flesh out with a spoon.
Once the squash is cooked, putting this pie together is super easy. This recipe makes one 9 1/2 inch deep dish pie.
One pie crust (here’s an easy recipe)
3 cups cooked squash, run through the food processor to make it smooth
1 cup brown sugar
2 tablespoons molasses
1 tablespoon melted butter
1 tablespoon of ginger
1 teaspoon cinnamon
pinch of salt
1 cup milk
Preheat your oven to 425 degrees. Line your pie plate with the shell.
Mix all the ingredients together!
Pour into the pie shell.
Bake at 425 degrees for 10 minutes, then turn the oven down to 375 degrees and cook an additional 30 minutes.
Happy fall! Enjoy!!