Squash That Tastes Like Pumpkin Pie Food

BETTER THAN PUMPKIN PIE

Steps:

• Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
• Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

BUTTERNUT PUMPKIN PIE

Steps:

• Prepare the squash purée:
• Adjust oven rack to lower-middle position and preheat to 400°F. Split the squash lengthways, scoop out the seeds, and place cut side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes.
• When the squash is cool enough to handle, use a large spoon to scrape out the pulp. Pulse in a food processor until smooth, or rub through a double-mesh sieve. Measure out 14 ounces (1 3/4 cups) squash purée. Use warm, or refrigerate in an airtight container for up to 1 week.
• Make the pie:
• Adjust oven rack to lower-middle position and preheat to 375°F. In a medium bowl, whisk the squash purée, Quick Condensed Milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs until smooth. Pour into the baked crust, place on an aluminum baking sheet, and bake until the custard has puffed into a gentle dome, about 25 minutes. Reduce oven temperature to 350°F and continue baking until the custard is firm around the edges but still wobbly in the very center, about 25 minutes more (200°F; 210°F if the probe touches the crust). Let cool at room temperature until the custard is set, about 2 hours.
• Cut the pie with a chef's knife. If you like, serve with dollops of whipped cream and a sprinkling of crushed toffee. Wrapped in plastic, leftovers will keep for up to 4 days at room temperature.
• Make Ahead
• From the No-Stress All-Butter Pastry Crust, which can be rolled, shaped, and frozen months in advance, to the Quick Condensed Milk and squash purée, every element of this recipe can be made well ahead, so don't feel as if you need to tackle it all at once.
• Leftover squash purée can be refrigerated for up to 1 week.

PUMPKIN (OR SQUASH!) PIE

Steps:

• Preheat oven to 375 deg F.
• Whisk eggs; add rest of ingredients.
• Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
• Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
• Let cool completely on a rack before slicing!
• Refrigerate for up to one day.
• Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
• ENJOY!

SQUASH THAT TASTES LIKE PUMPKIN PIE

Steps:

• 1. Butternut squash is kind of tricky to work with. I prick it all over with a fork, and nuke it to get it soft enough to peel and seed, and dice. This can take as long as 8 minutes or so, turning the squash until it softens enough to work with.
• 2. Peel, halve, scoop out the seeds and dice. Put in a glass bowl with a few tablespoons of water, cover and microwave unti squash is tender.
• 3. Place squash in a large mixing bowl, and with an electric mixer, beat til smooth.
• 4. Add milk, butter, eggs and vanilla, mix well.
• 5. Combine the dry ingredients and add to the wet ones.
• 6. Spray a 2 quart baking casserole dish with non stick spray, and pour squash mixture in.
• 7. Cover and bake in a pre heated 350° oven for 45 minutes.
• 8. Meanwhile, in a small bowl combine the topping ingredients until crumbly.
• 9. Sprinkle over squash, and bake uncovered for 15 minutes or until heated through.

BETTER THAN PUMPKIN (USES BUTTERNUT SQUASH) PIE

Steps:

• Preheat oven to 350 degrees.
• Mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg.
• Pour into unbaked pie shell.
• Bake for 50 minutes or until done.

HEIRLOOM-SQUASH AND PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang. Fold edges under, and crimp as desired. Freeze until firm, about 30 minutes.
• Meanwhile, make the filling: Drizzle pumpkin and squash wedges with olive oil, and roast on a rimmed baking sheet until tender (times will vary).
• Line crust with parchment, leaving an overhang on all sides. Fill with pie weights or dried beans. Bake until edges of crust begin to turn golden, about 20 minutes. Remove from oven, and remove weights and parchment. Bake until golden brown, 15 to 20 minutes more. Let cool on a wire rack.
• Peel pumpkin and squash, and transfer flesh to a food processor. Puree until smooth.
• Reduce oven temperature to 325 degrees. Whisk pumpkin and squash puree, eggs, egg yolks, heavy cream, sugar, brandy, sage, cinnamon, ginger, allspice, cloves, nutmeg, 3/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
• Pour filling into pie shell, and smooth top using an offset spatula. Bake until just set but still slightly wobbly in the center, about 1 hour (filling will continue to set as it cools). Let cool on a wire rack. Serve slightly warm, at room temperature, or chilled, with whipped cream.