Recipe: Butternut Squash Pie

Interested in trying a new twist on a familiar favorite? Bake a butternut squash pie with flavors of brown sugar and cinnamon. It’s similar to a pumpkin pie in texture and flavor, but with a bit more sweetness than a typical pumpkin filling. You can get local squash, eggs, flour and vanilla extract at the Lenexa Farmers Market.

Ingredients

1 tablespoon vegetable oil
1 large butternut squash
1 (9") homemade or store-bought raw pie shell
3/4 cup firmly packed light brown sugar
3 large eggs
3/4 cup evaporated milk
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon unsalted butter (melted)
1 teaspoon vanilla extract
whipped cream (optional)

Directions

1. Preheat oven to 400 degrees Fahrenheit. 

2. Cut squash in half and scoop out seeds. Place squash (cut side down) onto a baking pan lined with foil and lightly oiled. Add 1/2 cup of water to the pan. Cover loosely and bake until squash is tender (45–55 minutes).

3. Let squash cool completely. Scoop out and mash/puree the squash flesh. Measure 1 1/2 cup to set aside. 

4. Reduce oven temp to 350 degrees Fahrenheit. Poke holes into the bottom of your crust and bake until crust begins to brown (13–15 minutes, or according to packaging).

5. Beat the mashed squash with brown sugar until combined. Adjust sweetness as desired. Add in eggs, evaporated milk, cinnamon, nutmeg, ginger, salt, flour, butter and vanilla. Beat until well combined.

6. Place mixture into pie shell and transfer to the oven, baking until the filling sets (45–55 minutes).

7. Serve warm or at room temp with whipped cream and cinnamon.