The fall feasting season comes every year, along with every shape and size of winter squash, but it is hard to beat the moist, sweet delicacy of a butternut squash! This recipe is much like a pumpkin pie but with an extra rich and forgiving crust of pecans and butter, yum! Nut crusts are really wonderful because you just press them into your skillet without the hassle of rolling out the dough. I like to place a few thin slices of squash in a spiral at the top which makes for a rustic, earthy vibe for this holiday staple. Hope you enjoy!
Tools
- A food processor
- Fine grater
- 11" skillet or pie pan
Ingredients
Crust
- 1 cup pecans
- 4 tbsp unsalted butter, cubed
- A pinch of salt
Filling
- 2 cups cooked and pureed butternut squash
- 4 eggs
- 1/2 cup milk
- 1 tsp each fresh cinnamon, grated nutmeg, and ginger
- 1/4 cup maple syrup
Recipe
First cut a butternut squash in half, remove seeds, and place face-down on a lightly greased baking sheet or roasting pan. Bake one half for 45 min at 350 until soft when poked with a finger. Let cool, and reserve the uncooked half to thinly slice for the spiral on top before assembling your pie. Scoop out the center of the cooked half, discarding the skin, and use a food processor to puree the mixture. This can be done up to 3 days ahead of time and stored in the refrigerator.
When you're ready to assemble your pie, heat the oven to 300 degrees.
For the crust, pulse pecans, salt and butter together in a food processor until crumbly and sticking together when you pinch it. Now press it into your pie pan, with your hands, in a thin layer. If you don't have quite enough, pulse more of each ingredient in roughly the same ratio.
For the filling, mix beaten eggs, butternut puree, milk, spices and maple syrup. Pour into your pan with the crust. Thinly slice about 20 pieces of uncooked squash and build your spiral, starting on the outside and working your way into the center. Bake for 35 mins or longer, until a fork inserted in the middle comes out clean.
Grate a little nutmeg on top and drizzle a little more maple syrup if you have a sweet tooth.