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Fall Vegetables – Butternut Squash and Sweet Potatoes

October 17, 2010

Butternut Squash Pie – Two Variations

Last year there was a canned pumpkin shortage, which prompted some new pie recipes.  Locally, I have always found sugar pie pumpkins substantially more expensive and more difficult to find, even in season, than butternut or delicata squash.  I usually don’t buy the canned stuff and instead substitute butternut squash.  I have detailed below the two recipes that I have developed that mimic pumpkin pie in taste and consistency.  Enjoy!

Butternut Squash Pie With Coconut Pecan Topping

1 pie crust*

1 medium butternut squash (cooked, flesh separated)**

3 eggs

1/4 cup heavy whipping cream

1/3 cup honey or maple syrup

1.5 teaspoons  fresh grated ginger

1.5 teaspoons vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves


1/2 cup pecans

3/4 cup unsweetened finely shredded coconut

1/3 cup brown sugar

Preheat oven to 350 degrees.  Place pie crust in pie plate.  In a food processor, chop up pecans.  Add remaining topping ingredients to mix briefly; set aside.  In a KitchenAid mixer with the whisk attachment, mash the butternut squash (discard the seeds and shell prior!!).  Add the remaining filling ingredients and pour into your pie plate.  Evenly spread topping over filling and bake.  Pie is done when filling puffs a bit and is firm not readily jiggling – 45 minutes to 1 hour.

Cool on a wire rack.  Place in refrigerator and serve cold.

*I usually use Martha Stewart’s pate brise made with whole wheat pastry flour.

**Lazy way to cook squash.  Pierce skin10 times, cook on high 5 minutes.  Flip.  Cook on high 5 minutes.  Cool so you can handle, then slice in half and separate the flesh from the seeds/shell.

Butternut and Sweet Potato Pie With Graham Crust


Preheat oven to 350 degrees.  In a food processor, combine 1 sleeve graham crackers, 1/3 cup pecans, 6 tablespoons melted butter, and 1/4 honey (or sugar).  Press mixture into a 9 inch pie plate and bake at 350 degrees until lightly browned.  Watch carefully as browning may take as little as 5 to as long as 10 minutes, depending on your oven.


3 medium baked sweet potatoes (skins removed, pulp only)

1 small or 1/2 medium butternut squash OR 2 small delicata squash, (cooked, flesh separated)

1/4 cup honey

2 eggs

1.5 teaspoons  fresh grated ginger

1.5 teaspoons vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

Combine sweet potatoes and squash in KitchenAid mixer with whisk attachment.  Add remaining filling ingredients and thoroughly combine.  Pour into crust and and bake at 350 degrees for 50 minutes until the center is set.  Cool on wire rack then refrigerate.  Serve cold.

One Comment leave one →
  1. December 1, 2010 1:47 pm

    makes me want to drink alchoholic beverages

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