Butternut Squash Pie Recipes

Posted by: Becky 11-15-99 10:20 PM

Butternut Squash Pie

3 cups cooked sieved squash
2 tsp. vanilla
1 1/2 cups sugar
1 cup canned milk
4 eggs, separated
1 stick butter or oleo
2 Tbsp. cornstarch
pinch of salt

Preheat oven to 350 F.

Cook squash, sugar, milk, egg yolks, butter, vanilla, cornstarch and salt over low heat until thick. Pour into baked pie crust.

Beat egg whites until foamy; sweeten to taste. Beat until stiff and glossy. Spread over filling.

Bake in preheated oven at 325 degrees to 350 degrees until meringue is brown.

Makes 2 pies.

Pie II

2 cups squash, cooked and mashed
1 stick margarine
1 1/4 cups sugar
1 (5 oz.) can evaporated milk
1 Tbsp. vanilla flavoring
2 eggs, slightly beaten
1 box instant vanilla pudding mix

Preheat oven to 350 F.

Combine all ingredients; add pudding last.

Pour into 1 unbaked pie shell.

Bake for about 30 minutes in preheated oven at 350 degrees.

Serve warm with whipped cream.

Savory Butternut Squash Pie

2 lb. butternut squash (or use 2 c. frozen squash)
1/4 cup butter or margarine
2 Tbsp. light or dark brown sugar, firmly packed
3 large eggs, separated
3 Tbsp. all-purpose flour
2 Tbsp. minced onion
2 Tbsp. minced parsley
1 Tbsp. lemon juice
1/4 tsp. salt
1 cup tart apple, peeled, cored and diced
1 (9-inch) pastry shell (optional)

Preheat oven to 375 F.

Wash squash and pierce several times with a fork. Place it in a baking dish and bake in a 375 degrees oven until very soft when pierced with a fork, 45 to 60 minutes.

Remove squash from oven and cut in half lengthwise. Scoop out seeds and discard. Scoop out pulp and measure 2 cups packed down.

In a large bowl, cream butter and sugar. Beat in egg yolks, flour, onion, parsley, lemon juice, salt and squash. Fold in apple.

In a small bowl, beat egg whites until they hold stiff straight peaks. Fold into squash mixture.

Turn into a greased 2 quart casserole or an unbaked 9-inch pastry shell.

Bake in preheated 375 degrees oven until a knife comes out clean, about 1 hour.

Let stand 10 minutes before serving.

Baking time: 1 hour.

Serves 8.

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