Monday, October 6, 2008

Butternut Squash Pie

Butternut Squash Pie

Butternut Squash Pie Filling

This weekend, I decided to try David Lebovitz's recipe for Butternut Squash Pie. I bought a large butternut squash in the Strip District and defrosted a big chunk of leftover tart dough.

I really love the Rich Shortcrust Pastry Dough from this post. Even when rolled very thin, it stays flaky, delicate, and crisp. The base recipe is intended for savory tarts, but you can add 2 tbsp confectioners' sugar for sweet ones.

My tart shells were quite shallow; I ended up with enough filling for one 9-inch tart, three 4-inch tarts, and six 4oz ramekins (the original recipe is for one 10-inch pie). I baked the ramekins in a water bath until they were mostly set but slightly wobbly in the middle. They turned out well, though they'd be better with some whipped cream, ice cream, streusel, or sugared nuts sprinkled on top.

I'm not sure I prefer butternut squash pie to pumpkin pie, but it's certainly delicious and fall-appropriate. Like Lebovitz, I prefer this pie chilled (but i've always had an affinity for cold pumpkin pie).

Fall is my favorite season, and i've definitely caught the fall baking bug. You'll be seeing an assortment of apple and pumpkin desserts very soon...

Butternut Squash Pie
adapted from David Lebovitz's Room for Dessert
makes one 10-inch pie

2 pounds butternut squash (for about 2 cups pulp)
1 cup heavy cream
1/2 cup milk
4 eggs
3/4 cup light brown sugar, firmly packed
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/4 tsp grated nutmeg
pinch of salt
1/2 tsp vanilla extrct
1 tbsp brandy
one 10-inch prebaked pie crust

1. Position the oven rack in the center of the oven and preheat to 400F. Line a baking sheet with parchment and rub generously with butter.

2. Slice the squash in half lengthwise. With a spoon, remove the seeds and fibers from the cavity. Place the halves cut side down on the baking sheet and bake for 45 minutes, until tender and fully cooked.

3. While the squash is baking, mix together the cream, milk, eggs, sugar, spices, salt, vanilla, and brandy.

4. When the squash is cooked, remove it from the oven and turn the oven down to 375F. Scoop out the squash pulp and add to the other ingredients. Mix until smooth in a food processor or blender.

5. Pour the warm filling into the pre-baked pie shell and bake for 30-35 minutes, until just barely set in the center. (I poured the filling through a strainer).

11 comments:

maggie said...

I love the little ramekins! I feel like the filling is always better than crust anyway...I might try this!

aleta meadowlark said...

Oh we are huge pudding eaters over here. Huge pudding eaters who have recently discovered the wonder of butternut squash.

Consider this BOOKMARKED!

Ginny said...

Yum! I love butternut squash anything! :)

Tartelette said...

What a welcome change! Love butternut squash and the tarts turned out perfect!

Patricia Scarpin said...

I love their golden color, Lisa. Really beautiful.

Jada Ach said...

These look delicious! I'm compiling a list of squash/pumpkin desserts to tackle this fall, and this is definitely one I'll be trying soon!

(I'm still trying to figure out how to approach pumpkin sorbet...)

Nushala said...

I WANT SOME! Mmmmmm...

carly said...

mmmm. fall is my favorite season too. i just bought a digital camera, so when it arrives i may have to start photographing my cooking/baking projects...

<3 butternut squash

helenahimm said...

I'm making these on Sunday!!! I need to improve my Pie's skills =)

Aran said...

i love the little pudding... i can't wait to make my first pumpkin or sweet potato pie!

alissa said...

this is the most perfect squash pie recipe, i use it so frequently, so thanks!

on my blog i've made a sweet potato, summer squash and pumpkin version of it - all very tasty indeed :)