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.
Laura says
I’m going to make this for my seder. Do you think I can bake the squash and puree it a day in advance, refrigerate it and then bake the pie the next day? Or should I make the recipe completely, refrigerate and reheat? Thanks!
Valerie Kahrs says
Thank you for posting this recipe! After trying a frozen organic souffle and convincing my 3 year old it was cake, I wanted to figure out how to make it on my own. This recipe fit the bill – not to mention costing far less than the frozen, single serving souffle.
Sam says
I made this the other day with sweet potatoes (about 6 medium sized) instead of squash and it turned out beautifully.
Thanks Elana!
Erica says
I made this last night for Passover and it just did not work – first time an Elana recipe failed me. There was no fresh squash in my market so I used 2 – 1 lb. bags of frozen butternut squash, which I cooked first. The pie did not take form, was complete mush. I was expecting something more along the carrot kugel and that did not happen. Was 2 bags of sqash 2 much?
elana says
Erica,
This is one of my easiest recipes. If you make it with the recommended ingredients it will work.
Let me know if you decide to make it again using baked squash rather than frozen squash (which is far too wet to work in a recipe of this sort).
Thanks,
Elana :-)
lori says
what about pre-cubed squash from Costco– bake that– will that be equivalent to fresh ones in the oven??? (after reading the frozen squash comment, a bit skeptical…)
thanks!!
come down to Denver soon!!!
susan says
yum! I am serving this for my Passover Seder this year!
Natalia says
Hi Elana, I’m not able to use grapeseed oil, which other oil would be best to substitute with: coconut or olive oil?
Freedom says
Stephanie,
Elana’s site is more about foods that are naturally good for you without being, refined, artificial, or processed and leaving everything good in it that g-d intended. Not so much about counting calories or fat content(forgive me Elana if I’m out of line or wrong here). here is a link to a calorie calculator though if you really want to know… http://caloriecount.about.com/cc/recipe_analysis.php
Stephanie says
Can you please tell me the nutritional information per serving of this squash pie?
PrimalMan says
Elana, giving this one a try tonight, but with fresh squash from out of my garden. Looking forward to it!
elana says
PrimalMan, Can I come over for dinner? Sounds even better with squash fresh from the garden. YUM!
Freedom says
Hey Elana,
I’m curious why you use yacon for a molasses flavor, instead of just using molasses? Am I dim and missing something?
elana says
Freedom, no, you didn’t miss a thing :-) just head on over to my faq’s to get the full scoop.