Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Butternut Squash Pie.
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. So, in fact, she was making a Butternut Squash Pie, not a Pumpkin Pie. I couldn’t wait to make this pie, because in the past I had only used butternut squash in savory dishes. What I found is the mildly sweet, almost nutty flavor of butternut squash is perfect in a dessert pie. In fact a Butternut Squash Pie is very similar in both looks and flavor to a Pumpkin Pie.
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hi I'm Stephanie Jaworski of joy baking calm today we're going to make a butternut squash pie and this is what it looks like it has a buttery crisp crust and a sweet custard light filling it kind of looks like a pumpkin pie and actually it tastes very similar a lot of people wouldn't know the difference so what we're gonna do is we're actually going to make our own squash puree so you need to pre-heat your oven to 400 degrees Fahrenheit which is 200 degrees Celsius you'll need a baking sheet you can line it with foil or parchment paper and then you need for for this we need about 2 cups 425 grams of puree to get that amount by a squash that's about 2 to 2 and 1/2 pounds which is about a kilogram squash and this is a squash it's kind of cream-colored longneck a bulb at the end that skin is the rhein is very thick and hard so you wash it dry it and then cut it in half like I've done here and then inside the flesh can vary this is more Goldy Orange you can get some are really bright orange and as you can see at this end there is some seeds which we will have to remove although it's not like a pumpkin and where you have tons of seeds this is pretty easy I just use a spoon and then I'd like to brush the flesh with some oil I'm just using a vegetable oil you could use canola corn even a light olive oil or really you could use some melted butter that will prevent our flesh from drying out as it bakes okay and then just want to do is put its flesh side down so to bake this for this size about 45 minutes to 1 hour what we're looking for the outside skin will kind of start to shrivel and when you take a knife and insert it this will like this hard oder wine will soften put a knife into it the flesh will be soft and tender so somewhere between 45 minutes and 1 hour while the squash is baking I like to make my pastry I'm using a food processor but you could make this by hand you will need one and a quarter cups which is 175 grams of all-purpose flour you may know that is playing flour let's put that in there I like to sweeten my pastry with 1 tablespoon 15 grams of granulated white sugar you can use a little less if you prefer not so sweet and then 1/2 a teaspoon which is 2 grams of salt I prefer to use a kosher salt because it has a milder flavor but you could use regular table salt now if you are doing this by hand just put all that in a bowl and then use a wire whisk and whisk it all together I'm just going to pulse it pretty easy and then we're making an all butter pastry I just love the flavor and then it makes it nice and the butter makes it nice and crisp so you will need 1/2 a cup which is 113 grams you want to use cold butter I like to use unsalted if you want you could use salted but then I would leave out that salt that I put in and then take your butter and cut it into small cubes like I said make sure it's nice and cold it's much easier for the butter to process into the flour when it's in little cubes rather than a block if you I'm gonna pulse this if you were making it by hand you could use you could cut your butter into your flour mixture with a pastry blender or even with your fingertips and what you want is kind of coarse crumbs so I'm only pulsing this and not for very long maybe 10 seconds don't you still want little pieces of butter check that just a couple seconds more okay so this is what you're looking for you will see some visible pieces of butter that's okay that's gonna make it really good tasting nice texture to it and now we need to use some water to bind everything together you want like I just put in a glass you want ice-cold water and depending like flour can absorb different amount of liquid depending how the flour was stored and all that so three to four tablespoons that's what I'm gonna say you might want to even start with maybe two and a half because we don't want too much and then it's you know your pastries way too wet so I'm just gonna sprinkle that on top if you are doing this by hand just use a fork or even your fingers and I don't want a solid ball of dough here I just wanted to start to just start to clump I will show you about halfway through I'd like to just scrape down here because it tends to stick especially in the corners pulse it just a few more seconds here [Applause] hey check it now it's pretty good yeah that's done see if I take it it it sticks together but it's still kind of very loose actually when you pulse if you're using a food processor you can when it starts to come together either the sound of your food processor changes a little that's another way of knowing but it's better to under than over process this so now get a piece of plastic wrap and then what I do is I use the plastic wrap because you want to handle your pastry as little as possible that will give us be nice and light you don't over work it here so what we're going to do is just bring it together and and shape it into a around now we're going to have to chill this you know I find about an hour so smooth it out wrap it up I'm going to put it into the refrigerator and let it chill so our squash is done as you can see the outside is kind of brown and it's shriveling up a bit and it's quite soft so what I'm going to do carefully you want to flip them over cuz we have to cool these now so there we have it if you take you know your squash is fully baked if you take a knife and insert it and it kind of easily goes in nice and tender so now we need to let these cool completely right side up like this and then when we come back we will make our puree so once your squash is cooled completely you will need a food processor or you could use a blender for this and I just use a spoon to scoop out that wonderful flesh it's amazing when you start that Ryne is so hard to cut through and now look it just peels away so just kind of scoop out as much as you can here okay looks good do you taste this it's a mild flavor a little sweet almost nutty it's really good so and then I'm just going to process this until it's nice and smooth okay so this is what you're looking for nice and smooth you're going to need two cups which is 425 grams of the squash puree now what's great is you can use this right away or this is kind of a step I like to do ahead of time because you can make this and then cover refrigerate it for almost a week so that's a good make ahead thing so when we come back we will roll out our pastry our pastry is chilled so we're now ready to roll it out you will need a 9-inch 23 centimeter pie pan and then you want to flour your surface and here and your dough and you will need a rolling pin now when you're rolling you want to keep turn lifting and turning your your pastry to make sure it's not sticking if you find it cracks a little it might be a little cold which mine is so I just kind of put it back together you can let it sit for a few minutes or you can whack it your rolling pin does take a little practice so don't worry no one will know just patch it up and when it's really cold just keep rolling and turning until you get it into about a 12 inch round that's about 30 centimeters or what you can do is just take your pie pan and put it over top and you want a couple inches beyond that five centimeters okay and that looks about right always run your handle always run your hand over the dough to see if it's an even thickness now to get it in the pan I'm just gonna roll it around loosely around my rolling pin put it over top so and then I'm gonna kind of push it down as I'm fitting it in especially into the corners hmm then just take your finger round and then if you want there's a there's all kinds of ways you can do these your edge if you want you can take this dough and just tuck it under itself and then crimp the edges I'm going to do something a little different here today so I'm just going to press it down never pull your pastry when you're putting it into the pan just kind of like I kind of gently push it in because if you pull it too much then that's it will shrink as it bakes so okay sure that's down and then I'm just gonna take a knife and cut off my excess like so now I have some extra pastries so what I'm gonna do is I've got a little tiny cookie cutter it's a leaf sometimes I use pumpkin or you know whatever you want and just roll out my dough and then I'm gonna use this and we're gonna put the little pastry leaves all around the outside of our crust now for every day I must submit I don't do this but if you're having company maybe it's Thanksgiving you could spend a little extra time doing this okay so once it's pretty then I'm gonna take my little cutter and just make so I'll just do one to show you so you have your little leaf and then what you do is take a little bit of water and a pastry brush and just brush the outside edge that all and then I put my leaf because that water will act as a glue and then I just kind of put that like that however you want you can overlap them you can spaced if you only want to do a few I'm gonna put like like that I think it looks so pretty but like I said otherwise you could just leave it like this or you could crimp the edges of your pastry water on there okay yes sir last one and then I mean if you really want to make this really fancy what you can do is take your knife and even make little veins through the for the leaves I'll leave that up to you if you want to do that so let's press down make sure those adhere and then one more thing I like to put some cook ginger cookie crumbs on the bottom of my pastry crust unbaked pastry crust I do that for a couple reasons one for flavor and two if you put some crumbs there it kind of prevents the filling from making the crust soggy when it's baked now you this is purely optional you don't have to do it so you can either use gingersnap ginger cookies something like that stir but I'm using store-bought today you can use homemade you will need a quarter of a cup about 25 grams of cookie crumbs what I do is I just put my my cookies in a bag like this and just bang until I get crumbs in there then just you can take the back of a spoon or your fingers and just press it in the bottom and a little up the sides make sure it sticks and then what I'm gonna do once I finish doing this I'm gonna cover this and we want to chill the pastry again so I'm going to put it back into the refrigerator until it gets nice and cold you know half an hour so and meanwhile what you want to do is pre-heat your oven to 375 degrees Fahrenheit which is 190 degrees Celsius now if you have a regular Robin by that I mean your baking element is on the bottom then what you want to do is have your your wire rack in the bottom third of the oven because we want it because we're using baking this the the pastry is uncooked so we want to have the pie pan pretty close to that bottom elements or pie crust bakes through so I'm just gonna finish this up and when we come back we will make our filling and bake off our pie so for our filling I'm just going to mix it by hand so in a large bowl I have three large eggs and have your eggs at room temperature so that's about a hundred and 50 grams of eggs and I'm just going to the wire whisk just break them up okay to that I'm going to add half a cup about 110 grams of firmly packed light brown sugar and also for these spices just like with a pumpkin pie I'm actually using the same spices one teaspoon of ground cinnamon a half a teaspoon of ground ginger and just a pinch about an eighth of a teaspoon of ground cloves and then you can't see it but I have a half a teaspoon two grams of salt and then I like to add just a little bit of vanilla extract I'm adding half a teaspoon two grams just for flavoring if you prefer you can leave that out and it's gonna what's that to dissolve the sugar into the eggs if you like you could add a little bit of freshly grated nutmeg that always feels nice as well okay and then I'm adding 2/3 of a cup which is a hundred and sixty grams 160 milliliters a cream now depending on how rich you want your filling to be you can use I'm today I'm using half and half which means half cream half milk you could use a light cream I've also used a heavy cream so really whatever you have in the house and how rich you want your filling to be and just whisk that in and have your cream at room temperature as well and then of course we need our squash so you will need two cups which is 425 grams of your puree now if you did make it ahead of time which I typically do and then it's in the fridge bring that to room temperature as well his neck gorgeous now at this point you don't want to we just want to mix the squash into our filling we don't want to over me sometimes if you like overmix at this point it can cause a little bit of cracking as it bakes so don't this is why I like to do it by hand because I can really see so what I've done is I have my chilled unbaked pie crust and I like to put it on a baking sheet just in case we get some leakage you don't want which I've had but you want it and then it ends up on the bottom of the oven and burns so good idea to put it on a baking sheet okay looks good and it really does kind of look like pumpkin filling doesn't it you just pour that in there okay looks good so now for baking everyone's oven is a little different but I find somewhere between 45 maybe 15 minutes so what you're looking for it will be looks set but the center will be a little wet you'll kind of go should I take it out so don't be afraid of that and then what you can also do is take a knife and insert it about an inch two and 1/2 centimeters from the edge and the knife will come out almost clean so that's another sign that it's baked so around 4550 minutes so pi is now done see the crust is beautiful golden-brown and when I took a knife and inserted it about a inch two and a half centimeters from the edge it just comes up just a little wet so now I'm going put the pan on a wire rack I want to let this cool completely but I forgot to mention during baking if you find your outside crust is getting a little too Brown before the filling is set then if you have one of these it's a pie shield you can put that over or you could just take some strips of foil and put it around there just I mean you don't want your crust to get overdone so what I'm going to do is just let this cool down to room temperature and then we will try a piece okay so let's cut a slice with a sharp knife mm-hmm hmm here we go lost bit of the crust sir so you can serve this I'm just gonna have a plain you can some softly whipped cream is very good so let's try a bit so as you can see the crust and then there's that little bit of the ginger cookies and then the feeling you have the buttery crisp crust and that little bit I really like that little bit of cookie crumbs really adds a lot of flavor and the filling it is smooth it is creamy just that you know that squash flavor is you know really nice it's earthy it's just perfect pie so try this one and until next time I'm Stephanie Jaworski enjoy baking calm you