Autumn Squash Pie
Butternut squash is rich in vitamin A and provides a sweet and nutty flavor to this delicious autumn pie.
This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Autumn Squash Pie
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, cut side down, and roast in the oven for about 45 minutes, or until the flesh is tender.
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Scoop out the cooked squash flesh and transfer it to a large bowl. Mash the squash until smooth.
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In a separate bowl, whisk together the sugar, eggs, evaporated milk, cinnamon, nutmeg, ginger, and salt.
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Add the mashed squash to the egg mixture and stir until well combined.
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Pour the filling into the pie crust and smooth the top with a spatula.
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Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 40-45 minutes, or until the filling is set.
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Remove the pie from the oven and let it cool for at least 30 minutes before serving.
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Serve the autumn squash pie at room temperature or chilled. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
