Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, butternut squash pie. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie. This smooth, spicy made from scratch Butternut Squash Pie tastes even better than the traditional pumpkin pie!! Make this one for Thanksgiving dessert and EVERYONE will be asking for the recipe.

Butternut Squash Pie is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Butternut Squash Pie is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have butternut squash pie using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Pie:

1. Make ready 150 g Flour
2. Get 75 g Butter
3. Prepare 2 tbsp Water
4. Make ready 400 g Butternut Squash (without skin)
5. Make ready 1/2 cup Sugar (100ml)
6. Get 2 Beaten Eggs
7. Take 1/2 cup Double cream (100ml)
8. Prepare 1/2 cup Milk (100ml)
9. Get 1 tsp Cinnamon powder

Level up your pumpkin pie with made-from-scratch condensed milk and roasted butternut squash purée—a DIY alternative that delivers more flavor and less water than a traditional pumpkin. In fact a Butternut Squash Pie is very similar in both looks and flavor to a Pumpkin Pie. Both Pumpkin and Butternut Squash Pies are considered "soft" pies because they're made with an. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook.

Steps to make Butternut Squash Pie:

1. Preheat the oven to 180°C/350°F. Put the flour and butter into a bowl. Mix (do not knead) them with your fingers. When you get a crumbly texture, add water slowly until the texture becomes soft like your earlobe. Continue to mix, but do not knead.
2. Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge.
3. Cut the butternut squash into about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 5 min until the squash becomes soft.
4. Put the squash into a bowl. Mash them until it becomes creamy in texture. Add sugar and keep mixing.
5. Pour the beaten eggs, milk and double cream in the bowl. Sprinkle cinnamon powder. Mix well.
6. Roll out the pastry to about 2 mm thickness and place it in the pan. Pour the mixture on the pasty. Bake in the oven for about 45 minutes.

The pumpkin pie you grew up with isn't made of pumpkin. Sorry to shatter your childhood illusions! The Secret for the best Pumpkin Pie? Leave out the Pumpkin and use butternut squash instead. While this butternut squash pie looks fairly intimidating to make, I promise it's easier than it looks!

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