Butternut squash Pie
Butternut squash Pie

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, butternut squash pie. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Butternut squash Pie is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Butternut squash Pie is something that I’ve loved my whole life.

I always bake butternut squash and not boil it for more flavor. Also, I normally interchange pumpkin and butternut squash in recipes because I grow so much butternut squash in my garden. Any leftover butternut squash from meal time is made into pies or muffins the next day.

To get started with this particular recipe, we must prepare a few components. You can have butternut squash pie using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Butternut squash Pie:
  1. Take 3 butternut Squash
  2. Make ready Cinnamon
  3. Prepare Allspice
  4. Take Coconut milk
  5. Prepare Coconut creamed
  6. Get Vanilla extract
  7. Prepare Cinnamon sugar
  8. Take Agave

Cut the butternut squash in half lengthwise; remove stem and scoop out the seeds. Try this custard pie with buttercup squash, a sweet, orange-fleshed variety that bakes up luscious, light and surprisingly creamy. Roasted fresh squash has a vibrant color and full flavor, but to save time you can use frozen or canned squash. The pie is best the day it is baked, but much of the preparation can be done in advance.

Instructions to make Butternut squash Pie:
  1. Slice butternut Squash in half, brush with grapeseed Oil and bake until tender
  2. Scrape out all the squash after it cool down and add all ingredients except coconut milk/creamed and pulse in a blender should be a little lumpy
  3. Pour in a bowl and add the coconut milk and creamed coconut this makes it creamy
  4. Pour into our crust you can make it from scratch or use store bought. To keep it healthy homemade is better.
  5. Bake until crust and top is nicely brown. Let cool, slice and enjoy

Roasting tenderizes and dehydrates the butternut squash, while also deepening its flavor and sweetness. DIY condensed milk has a lighter, fresher flavor than canned, with less sugar. Brown sugar adds a hint of molasses to underscore the earthiness of the squash. Fully baking the pie crust keeps it flaky and crisp beneath the custard filling. Put the squash in a large pot and fill with water.

So that’s going to wrap it up for this special food butternut squash pie recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!