20 October 2010

Butternut Pie

Nothing novel here. Just take your favorite pumpkin pie recipe and substitute an equal amount of butternut squash puree for the pumpkin! This is for those of you who are lucky enough to have an abundance of butternut in your garden. Or for those of you who don't want to mess with cooking a whole pumpkin.

I just cut my butternut into small pieces, peel, and cook them with minimal water. When soft, I mash them roughly with a fork and let them cool a bit. When you're ready to make pie filling, lob all the ingredients into a blender. This ensures that the squash will get smoothly pureed.

Happy autumn cooking!


Taste-tester reports that the pie is yummy but a little too spicy. Cook's note-to-self: hold some of the cloves next time!

No comments:

Post a Comment