Best Savory Butternut Squash Pie Recipes

BUTTERNUT SQUASH PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

BUTTERNUT SQUASH PIE

Steps:

• Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
• Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
• Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
• Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
• While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
• Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
• Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
• Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.

SAVORY SQUASH PIE

Steps:

• Thaw phyllo dough following package directions.
• Preheat oven to 400 degrees.
• Peel and seed winter squash. Cut into 1-inch pieces.
• Place on a parchment lined baking sheet and bake in oven for about 30 minutes, or until squash is tender. Remove from oven and cool. Reduce oven temperature to 375 degrees.
• In a large bowl, mash cooked squash. Add parsley, mint, and Feta. Stir to combine.
• Wash and chop the white and light green parts of the leek. Peel and mince the garlic.
• Heat a little olive oil (about 2 teaspoons) in a small frying pan. Add the chopped leek and garlic. Cook until just tender, about 5 minutes. Remove from heat. Add to the squash mixture.
• Grease an 8-inch cake pan. Layer 7 sheets of phyllo dough, brushing each with olive oil, and overlapping each sheet until the entire cake pan is covered.
• Stir a beaten egg into the squash mixture. Spread mixture over the phyllo in the pan.
• Cover with 5 sheets of phyllo dough, once again brushing each sheet with olive oil. Tuck the edges into the side of the pan. Make a few cuts in the top with a knife.
• Bake for 45 minutes, or until the pie is golden brown. Remove from oven and serve warm or at room temperature.
• Note: This recipe will use less than one package of commercial phyllo dough. Save the remainder for another pie or refreeze for future use.

BUTTERNUT SQUASH PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
• 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 crusts.
• Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

SAVORY WINTER SQUASH PIE

Steps:

• In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 375°. For optional bacon roses, brush bacon with 3 tablespoons syrup. Roll bacon strip up; for larger roses use two strips. Secure bottoms with toothpicks. Dip top of each bacon rose in 3 tablespoons brown sugar. Arrange on a foil-lined rimmed baking sheet. Bake until bacon is cooked through, 25-30 minutes., On a lightly floured cutting board, roll dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Brush with syrup and sprinkle with brown sugar. Chill until ready to use., Meanwhile, in a large bowl, whisk eggs, squash and milk until smooth. Stir in cheeses, flour, rosemary, salt, nutmeg, thyme, pepper and cayenne. Pour into a greased 9-in. pie plate. Bake 20 minutes., Working quickly, arrange chilled dough strips over hot filling in a lattice pattern. Trim at edge of pie plate. Bake until crust is golden brown and center is set, 15-20 minutes. Cool 10 minutes on a wire rack before serving. If desired garnish with bacon roses, rosemary leaves and thyme leaves.