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- 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
- 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
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
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.
I made this last night and I have to say that it is so freaking amazing! I have never had butternut squash before and this is my first time cooking with it. It tastes exactly like a pumpkin pie minus the crust and I almost ate the entire batch. Will be making this again soon. Is there anyway that I can omit the oil completely? Just trying to get the calorie counts a little lower. Thanks for adding squash to my very short list of veggies I love!
Andrew H says
I made this without the butter (only eggs) and it turned out beautifully.
Ack! Also, what is the best way to reheat the whole pan of squash pie? This is intended for Friday night’s seder.
I have made this recipe so many times, and it’s one of my all-time favorite side dishes. My mother in law wants me to bring this for the seder…only there will be 20 people. I think two “pies” will be enough, *but* all she has are 8×8 square Pyrex dishes. I have never made this in anything but a Pyrex pie dish. Would such a square dish work? Two of them? If so, how do I guess the baking time? (I think all the 9×13 dishes are already earmarked for the heavy kugels…but maybe I can persuade her to give me one, if a 9×13 would make more sense for the squash pie?)
Thank you! This was amazing!
I can’t stop making/eating this, it is so delicious and easy!
maria zeitz says
I was wondering if any sweetener could be added to this pie. Noticed there wasn’t any added to the recipe.
Stephanie m. says
I made this today and can’t get enough of it! How delicious!!! I will definitely make this time and time again. Even my 14 month old scarfed this down like there’s no tomorrow!
Marilyn Slovitt says
Can your squash pie be frozen?
I made a savory version. YUM!
I used sweet apple chicken sausage, lightly sauteed red onion and mushrooms to line the bottom of the dish. I put shredded cheese on top of that and then the squash mixture (salt, nutmeg and black pepper as seasoning). Baked up nicely! Thanks!
AnnaMaria Morgan says
Thank you for sharing your healthy recipes. Besides being gluten free and many are vegan, they are innovative, delicious and easy to make. I plan on making your squash pie as my husband especially loves this veggie (or is it a fruit?). Happy Thanksgiving!