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Easy Butternut Squash Pie

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A warm and comforting Butternut Squash Pie filled with sweet flavors and nostalgic memories of autumn.

Ingredients

Scale
  • 1 Butternut Squash (2 to 3 pounds, peeled and cubed)
  • 1 Cup Heavy Cream
  • 3/4 Cup Sugar
  • 3 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Salt
  • 1 Pie Crust (store-bought or homemade)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Peel and cube the butternut squash.
  3. Toss the cubed squash with olive oil and a pinch of salt.
  4. Spread it out on a baking sheet in an even layer.
  5. Roast for 25-30 minutes until fork-tender and caramelized.
  6. Let the squash cool slightly, then transfer to a blender.
  7. Add heavy cream, sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
  8. Blend until smooth.
  9. Prepare crust following package instructions or roll out and fit into a pie dish.
  10. Pour the butternut squash mixture into the prepared crust.
  11. Bake at 350°F (175°C) for 45-50 minutes.
  12. Allow to cool on a wire rack.
  13. Serve warm or at room temperature with whipped cream or ice cream.

Notes

Blind bake the crust to prevent sogginess. This pie can be made in advance and stored in the refrigerator.

Nutrition

Keywords: butternut squash, pie, autumn dessert, cozy recipe, Thanksgiving treat

Find it online: https://platefulkitchen.com/beginner-friendly-butternut-squash-pie/