Squash "Pie"
Ingredients
- 2 medium butternut squash, cut in half, seeded
- 3 tablespoons salted butter or coconut oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon celtic sea salt
Instructions
- Rub squash with a dab of coconut oil
- Place cut side down on a metal baking sheet
- Bake squash in the oven at 350°F for 40-60 minutes, until soft
- Scoop squash out of skin, discarding skin
- Place squash in food processor with butter (or oil), eggs, vanilla, cinnamon, nutmeg and salt
- Puree until smooth and creamy
- Place in a 9 inch tart pan or a casserole dish and bake at 350°F for 40 minutes
- Serve
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
This recipe is my take on Sally Fallon’s “Butternut Squash Purée.” I wasn’t planning on including it in my Thanksgiving Menu, however, when Amado called begging for it, I decided it was a must. This delicious warm squash dish can be made dairy-free and is another great comfort food for the chilly season.
elana says
~M,
Thanks for your comment. This is actually more of a soufflé than a pie, so it’s best to spoon it out of the serving dish rather than try to slice it –as you found, that won’t really work.
When done it will have begun to brown around the edges and the top will crack a bit.
How’s things out there?
Elana
~M says
How do you know when the pie/souffle is done? Mine developed a thin crust and the edges got darker, but I couldn’t take a wedge out. If you could post a photo next time you make this dish, I think that might be helpful. However, what I did eat was very tasty! And my younger brother, who is highly skeptical of vegetables, was fooled by the natural sweetness of the butternut squash. Keep up the great work, Elana!
elana says
Wendy -Not sure if that would work or even be necessary for this recipe. If you decide to experiment, please let us know your results.
Ian -Thanks!
Ian says
hey wendy, I recently made this pie for thanksgiving, except I substituted sweet potato for squash & used flax seed instead of egg. it worked.
1 egg = 1 Tbl flax seed blended with 3 Tbl water.
I used coconut water to blend the flax, it sweetened the pie nicely.
wendy says
great looking recipe! i saw on your faq you mention using flax for egg. do you think flax seed/water or egg replacer would make a good enough substitute for eggs for a pie texture/taste? i’ve done ok baking with these substitutes, but haven’t tried either on pie. thanks!
elana says
Tammy,
That sounds delicious! Thanks for sharing it with all of us.
Elana
Tammy says
Reporting back–I finally made those Hubbard squash pies yesterday, this time adapting a friend’s recipe with yours. I don’t have yacon (I will look for some a.s.a.p., thanks!) so I put in a 1/2 tsp. of molasses along with 3/4 cup agave, to substitute for a dark brown sugar flavor. It tasted just like Thanksgiving pumpkin pie! Here’s what I did:
2 cups Hubbard squash, cooked & sieved
3 eggs, beaten
3/4 cup agave syrup
1/2 tsp. blackstrap molasses
3/4 cup milk (dairy, almond, soy, etc.)
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
1/4 tsp. nutmeg
Beat eggs with agave. Add to squash and beat well. Stir in molasses and spices. Pour in milk and combine. Grease a 9″ pie plate. Bake @ 350F for 60-75 minutes, or until a knife comes out clean.
I was afraid the tiny bit of molasses might trigger a glycemic reaction (prediabetic reactive hypoglycemia–I fall asleep), but not even a yawn! I might try a tsp. next time.
Ian, I wish I had all those ingredients. I have coconut flour, so I’ll try your crust recipe with that. Thanks!
elana says
Laura,
Thanks!
Elana
Laura at Wild Parenting says
Interesting. I only use one butternut squash every time I make this, and it is perfect in every way. :)
elana says
IAN,
I’m not sure as I’ve not measured it out. I use 2 medium butternut squash each time I make this –I would guess that is about 4-7 cups pureed. What would your guess be?
Elana