Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, brad's butternut squash pie. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Brad's butternut squash pie is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Brad's butternut squash pie is something which I’ve loved my whole life. They are fine and they look wonderful.
Butternut squash pie is a nice, milder alternative to pumpkin pie that is great for fall desserts, especially for Thanksgiving. Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie. Jump to Recipe Jump to Video.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook brad's butternut squash pie using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Brad's butternut squash pie:
- Make ready 1 large butternut squash, equal to 4 cups puree
- Prepare 2 cans evaporated milk
- Make ready 4 lg eggs, beaten
- Make ready 1 1/3 cups packed brown sugar
- Make ready 4 tbs white sugar
- Prepare 1/2 tsp ground cinnamon
- Take 1/2 tsp ground cloves
- Get 1/2 tsp ground allspice
- Make ready 1 tsp ground nutmeg
- Prepare 1 tsp ground ginger
- Get 1 tsp salt
- Get 2 tsp vanilla extract
- Take 3 pre made pie shells, or make yourself
- Get whipped cream for topping
Butternut Squash Pie Recipe & Video. My Mom made a really good Pumpkin Pie, or so I thought. It wasn't until she was in her eighties that she told me her secret. She made her "Pumpkin" Pies with homemade butternut squash puree, not pumpkin puree.
Steps to make Brad's butternut squash pie:
- Remove stem from squash. Cut in half. Remove seeds and pulp. Place on a greased baking sheet face down. Bake at 350 for an hour. Or until a fork inserted proves meat to be very soft.
- Let cool. Remove all skin and mash into a smooth mush.
- Mix all pie ingredients in a large bowl.
- Fill pie shells. Try to not get filling on the edges, it will burn
- Bake at 375 for 40 - 50 minutes. Times may very. Pie is done when center gets solid. Rotate half way through cooking.
- When done, remove from oven and let cool. Top with whipped cream and serve.
This butternut squash pot pie is loaded with squash, brussels sprouts, potatoes and carrots, topped with a flaky sage parmesan puff pastru crust! Today I'm partnering with Swanson to share this incredible butternut squash pot pie recipe with my favorite broth - Swanson Vegetable Broth! Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Make this butternut squash pie with fresh butternut squash from your grocery store, farmer's market or your own garden! Fresh butternut squash puree is much better than canned pumpkin puree, is a bright orange, sweet, and smoother than regular pumpkin puree.
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