ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST
Steps:
- Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cool completely. Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and cool on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving plates. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.
SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING
My mom always made this at Thanksgiving, and it was loved by everyone! It is a great alternative to candied yams or sweet potato casserole. If you don't use all the topping, you can freeze the rest for future use.
Provided by Lana
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
- Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
- Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
- Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
- Bake squash in preheated oven until topping is lightly brown, about 40 minutes.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 51.7 g, Cholesterol 68.4 mg, Fat 14.9 g, Fiber 6.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 226.1 mg, Sugar 26.3 g
NEW ENGLAND SQUASH PIE WITH PECAN TOPPING
This is a great alternative to pumpkin pie. My sister-in-law made this last Thanksgiving and I had to have this recipe. You can use any type of squash, but my sister-in-law used butternut because the color closely resembles pumpkin.
Provided by Diamondlil
Categories Pie
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Make topping by heating the brown sugar and butter together until sugar is dissolved; stir in pecans and set aside.
- Mix all filling ingredients together until well blended. Pour into a pastry-lined pie pan. Bake at 425° for 45-55 minutes. Ten minutes before pie is done remove from oven and arrange pecan topping in a ring around the outer edge of the pie. Return pie to oven to bake the last 10 minutes.
- (When baking this pie, place pie plate on a cookie sheet in case it cooks over).
- Cool completely before refrigerating. This pie must be stored in the refrigerator.
Nutrition Facts : Calories 394.5, Fat 23.5, SaturatedFat 8.9, Cholesterol 112.4, Sodium 416.9, Carbohydrate 43.8, Fiber 1.8, Sugar 39.5, Protein 5.5
BUTTERNUT SQUASH PIE WITH GRAHAM CRACKER CRUST
Make and share this Butternut Squash Pie With Graham Cracker Crust recipe from Food.com.
Provided by ellamaesplace
Categories Pie
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In blender, puree squash , milk eggs , brown sugar , nutmeg , ginger , cinnamon and salt until completely mixed -- .
Nutrition Facts : Calories 314, Fat 11.7, SaturatedFat 2.6, Cholesterol 71.1, Sodium 323.7, Carbohydrate 48.8, Fiber 1.5, Sugar 35.1, Protein 5.1
BUTTERNUT SQUASH PIE
This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it for your family!
Provided by PeasantsHearth
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
- Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
- Cut the squash in half, and remove the seeds.
- Scoop out about 2 cups of the pulp and place in your blender or food processor.
- Add all remaining ingredients and blend until smooth.
- Pour into prepared pie crust.
- Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
- Cool on a wire rack.
SQUASH CUSTARD PIE
Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. -Mary Kelly, Hopland, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.
Nutrition Facts : Calories 361 calories, Fat 20g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 154mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
NEW ENGLAND SQUASH PIE
As a transplanted New Englander, I have been unable to find squash pie filling here in Florida. Squash pie has a much more delicate flavor than pumpkin pie and is my husband's favorite pie. I usually cook up a big squash and package it in 2 cup containers to put in the freezer. If you use skim milk, 1/8 of a crustless pie is...
Provided by Susan Beauregard
Categories Pies
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Cook fresh or frozen squash. Put it through a food mill to make it smooth. Put a coffee filter into a sieve and put the squash in it. Let it drain until no liquid comes out.
- 2. Measure 2 cups of squash and add sugar and spices. Mix well. Add the eggs and mix. Using a whisk, blend in the milk. (If you want a richer filling, substitute cream for some of the milk. For the diet conscious, use skim milk.)
- 3. Pour into an unbaked pie shell. Bake at 425 for 20 minutes. Then lower the temperature to 375 and continue baking for 45 minutes or until a shape knife inserted into the filling comes out clean.
SQUASH PIE
A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.
Provided by Carol
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
- Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g
More about "new england squash pie with pecan topping food"
BUTTERNUT PUMPKIN PIE RECIPE | BRAVETART
From seriouseats.com
Ratings 10Calories 396 per servingCategory Dessert, Pastry, Pies, Pie
SWEET POTATO-PUMPKIN PIE WITH PECAN TOPPING - NEW ENGLAND
From newengland.com
PUMPKIN OR SQUASH CHIFFON PIE - NEW ENGLAND TODAY
From newengland.com
BUTTERNUT SQUASH PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
NEW ENGLAND SQUASH PIE RECIPE | EPICURIOUS
From epicurious.com
BUTTERNUT SQUASH CASSEROLE WITH STREUSEL TOPPING
From flavorthemoments.com
YANKEE'S PUMPKIN PIE WITH PECAN CRUNCH - NEW ENGLAND
From newengland.com
BUTTERNUT SQUASH CASSEROLE WITH PECANS - JUGGLING ACT MAMA
From jugglingactmama.com
BUTTERNUT SQUASH BREAD WITH PECAN STREUSEL RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MAPLE PECAN ROASTED BUTTERNUT SQUASH - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
ROASTED BUTTERNUT SQUASH CASSEROLE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love