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Butternut squash pie
Butternut squash pie
Butternut squash pie is a delicious dessert similar to pumpkin pie but made with roasted and mashed butternut squash instead of pumpkin. It has a sweet and slightly nutty flavor, often enhanced with warm spices like cinnamon, nutmeg, and cloves.
Ingredients
- 1 small butternut squash (about 2 cups mashed)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 9 inch pie crust
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise, scoop out the seeds, and place the squash halves cut side down on a baking sheet. Roast in the oven for about 45-50 minutes, or until the squash is tender.
- Scoop out the cooked squash and mash it until smooth. Measure out 2 cups of mashed squash for the pie.
- In a large bowl, whisk together the mashed squash, granulated sugar, brown sugar, eggs, evaporated milk, cinnamon, nutmeg, cloves, and salt until well combined.
- Pour the mixture into the pie crust and smooth the top with a spatula.
- Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Allow the pie to cool before serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 556kcal (28%)Carbohydrates: 98g (33%)Protein: 9g (18%)Fat: 16g (25%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 91mg (30%)Sodium: 400mg (17%)Potassium: 868mg (25%)Fiber: 5g (21%)Sugar: 59g (66%)Vitamin A: 20128IU (403%)Vitamin C: 40mg (48%)Calcium: 222mg (22%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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