Butternut squash Pie
Butternut squash Pie

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, butternut squash pie. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Butternut squash Pie is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Butternut squash Pie is something that I have loved my entire life. They are fine and they look wonderful.

I always bake butternut squash and not boil it for more flavor. Also, I normally interchange pumpkin and butternut squash in recipes because I grow so much butternut squash in my garden. Any leftover butternut squash from meal time is made into pies or muffins the next day.

To get started with this recipe, we must prepare a few ingredients. You can cook butternut squash pie using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash Pie:
  1. Get 3 butternut Squash
  2. Prepare Cinnamon
  3. Get Allspice
  4. Take Coconut milk
  5. Make ready Coconut creamed
  6. Prepare Vanilla extract
  7. Take Cinnamon sugar
  8. Get Agave

Cut the butternut squash in half lengthwise; remove stem and scoop out the seeds. Try this custard pie with buttercup squash, a sweet, orange-fleshed variety that bakes up luscious, light and surprisingly creamy. Roasted fresh squash has a vibrant color and full flavor, but to save time you can use frozen or canned squash. The pie is best the day it is baked, but much of the preparation can be done in advance.

Instructions to make Butternut squash Pie:
  1. Slice butternut Squash in half, brush with grapeseed Oil and bake until tender
  2. Scrape out all the squash after it cool down and add all ingredients except coconut milk/creamed and pulse in a blender should be a little lumpy
  3. Pour in a bowl and add the coconut milk and creamed coconut this makes it creamy
  4. Pour into our crust you can make it from scratch or use store bought. To keep it healthy homemade is better.
  5. Bake until crust and top is nicely brown. Let cool, slice and enjoy

Roasting tenderizes and dehydrates the butternut squash, while also deepening its flavor and sweetness. DIY condensed milk has a lighter, fresher flavor than canned, with less sugar. Brown sugar adds a hint of molasses to underscore the earthiness of the squash. Fully baking the pie crust keeps it flaky and crisp beneath the custard filling. Put the squash in a large pot and fill with water.

So that’s going to wrap this up for this exceptional food butternut squash pie recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!