Butternut squash. In a pie?

Question

I have about three and a half cups of butternut squash left. It is cooked and mashed and needs to be used today. I was thinking about doing a couple pies with it, but am not sure how to do one of them. I am going to do one as a sweet, using a sweet potato pie recipe as the inspiration. But the other one, I want to do as a savory tart. What sort of seasonings would you use in this? Have you seen a recipe for a butternut squash savory tart or quiche before? If so, could you please post it?

There are only two dietary restrictions this time. No nuts or nut products and no lemons or lemon zest.

Thanks much!
~Morg~

Answer 1

Morg, this is not a pie... but, the first is a savory & the second, more dessert-like.

Butternut Squash Flans

3 cups cubed peeled butternut squash
1/2 cup evaporated skimmed milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 eggs
1 egg white
Vegetable cooking spray
Ground nutmeg
Watercress sprigs (optional)

Place squash in a medium saucepan; cover with water, and bring to a boil. Cover and cook 15 minutes or until tender. Drain well.

Combine squash and next 6 ingredients (squash through egg white) in a blender, and process until smooth. Divide squash mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

Bake at 325° for 30 minutes or until a knife inserted in center comes out clean. Remove cups from water; let stand 5 minutes. Loosen edges of custard with a knife or rubber spatula. Invert custard cups onto individual plates. Sprinkle with nutmeg, and garnish with watercress, if desired.
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Butternut Squash Flan

1 2/3 cups sugar
6 eggs
2 cups butternut squash puree
3/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups heavy cream

In a small skillet combine 2/3 cup of the sugar with 1/4 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. continue to cook and stir until it is a deep caramel, Pour it into individual-sized ramekins, tilting them to coat the bottom evenly, and let the caramel harden.

In a bowl beat the eggs with the remaining 2/3 cup sugar, beat in the squash puree, salt, ginger, cinnamon, nutmeg, and cream, and pour the custard into the ramekins. Set them in a deep baking pan, add enough hot water to the baking pan to reach halfway up the sides of the loaf pan, and bake the flan in the middle of a preheated moderate oven (350 degrees F) for 1 hour and 15 minutes, or until a knife inserted in the center comes out clean.

Let the flan cool and chill it, covered, overnight. Run a thin knife around the edge of the ramekin, invert a plate over the ramekin, and invert the flan onto the plates.

Answer 2

So you can double this recipe.

Butternut Squash Pie
1 1/4 lb Butternut squash, (to 1 1/2 lbs)
3/4 cup Sugar
2 x Eggs, Beaten
1 can (12 oz) Evaporated milk
3/4 tsp Ground Cinnamon
1 dsh Salt
1 x 9-inch Pastry shell
Whipped cream
Add sugar, eggs, milk, cinnamon, and salt.

Stir until combined.
Pour into unbaked pie shell. Cover the edge of the pie with foil to prevent burning. Bake at 375F for 25 minutes. Remove foil; bake 25 minutes more or until a knife inserted near the center comes out clean. Cool and serve.

Serve with whipped cream sprinkled with ground nutmeg, if desired.

Answer 3

Savory Potato Squash Pie – Recipe

INGREDIENTS

1 3-pound pumpkin or 1 2-pound butternut squash
2 large russet potatoes, cut in half lengthwise
1 1/2 cups unbleached white flour
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
4 to 5 tablespoons ice water
1 tablespoon olive oil
2 cups chopped onions
2 garlic cloves, minced
1 1/3 cups corn kernels
1 3/4 cups grated Monterey Jack cheese
1 teaspoon dried thyme
Pinch ground allspice
1/2 teaspoon salt
Freshly-ground black pepper, to taste

1. Preheat oven to 400F. Split pumpkin or squash in half and remove seeds and stringy stuff. Place halves face-down on a baking sheet. Place potatoes on sheet, too—if they won’t fit, use a second baking sheet. Bake vegetables for 1 hour, remove from oven, and allow to cool.

2. Place flour and salt in a food processor and add butter. Pulse until the butter is the size of peas. Add 4 tablespoons ice water and pulse until dough just comes together. Turn dough out onto a clean work surface and knead with your hands, adding water or flour as necessary, until the dough is soft, moist, and smooth. Handle the dough as little as possible, to prevent toughening. Form the dough into a flattened ball, wrap in plastic, and refrigerate for at least 30 minutes.

3. Preheat oven to 375F. Roll out chilled dough and line a 12-inch deep dish pie pan. Piece the dough a few times and then line the sides of the pan with aluminum foil, wrapping and crimping the foil over the edges of the pan to hold the dough in place. Bake 15 minutes and then remove pan from oven and reduce heat to 350F.

4. Heat oil in a large skillet and add onions, cooking about 5 minutes, stirring frequently, until softened. Add garlic and cook another 3 or 4 minutes, stirring often, than add corn and cook for 2 minutes more. Remove skillet from heat.

5. Spoon out the cooked pumpkin or squash flesh into a large bowl. Cut potato into 1/2-inch cubes and add to bowl. Add corn-onion mixture, grated cheese, thyme, allspice. salt, and pepper and spoon mixture into the baked pie crust. (You may refrigerate the pie for up to 24 hours at this point).

6. Bake the pie at 350F for 30 minutes, or until piping hot. Serve immediately.

Serves 4 to 6.

Answer 4

Sounds revolting. I tried butternut squash and I did`nt like it, tasteless, and I imagine in a pie it would turn out a real mess.

Answer 5

sounds delicious http://southernfood.about.com/od/wintersquashrecipes/r/bl30629g.htm