“Roasted Butternut Squash Pie with Pecan Maple Drizzle”

Fall is the season for some fantastic vegetables. Squash is plentiful and several varieties are available. So this brings me to a recipe my Mom made quite often in the fall through the Christmas season and beyond. Due to the fact Dad would grow them in our garden made it easy for Mom and I to create delicious sides and desserts with this delectable vegetable. Made in the tradition of pumpkin pie is my Roasted Butternut Squash Pie with Pecan Maple Drizzle. However, the taste of butternut squash and pumpkin are very different.

Butternut squash has a very distinctive flavor and when roasted has a richer flavor as do most winter squash. Butternut squash is not quite as sweet but can be used in place of sweet potatoes. In addition, read my recent post on Butternut Squash for more information.

 Roasted Butternut Squash Pie with Pecan Maple Drizzle

As a result, Roasted Butternut Squash Pie with Pecan Maple Drizzle is made with the same ingredients as pumpkin pie. First of all, the squash is roasted for maximum flavor. The flesh is scooped out and mixed with all the warm fall spices we love like cinnamon, nutmeg, and ginger. Consequently vanilla sweetens the pot and heavy cream is added for rich creaminess. Your pie filling will look darker hence the distinction between pumpkin and butternut squash. The pecan drizzle around the edge adds a fantastic crunchy texture.

You can make homemade pie crust but I will allow you to cheat with store-bought for a time-saving prep time tip. While a fabulous pie crust makes a good pie yet in the end its the squash filling that takes this pie to the edge of richness. My husband loves pumpkin pie. But since introducing him to my Roasted Butternut Squash Pie with Pecan Maple Drizzle he can’t get enough. Especially relevant, make sure you have plenty of whipped cream for serving. Give this recipe a try and discover the millions of ways to cook with butternut squash. You’ll fall in love.

Roasted Butternut Squash Pie with Pecan Maple Drizzle

Roasted Butternut Squash Pie with Pecan Maple Drizzle

1 – 3 pound butternut squash

Olive oil

2 large eggs plus 2 egg yolks

1 1/2 t. pure vanilla extract

1/2 cup dark brown sugar

1/4 cup granulated white sugar

1/4 t. kosher salt

1/2 t. ground fresh nutmeg

1 1/2 t. ground ginger

1 1/2 t. ground cinnamon

1 1/4 cups heavy cream

Pecan Maple Drizzle

1/4 cup pure maple syrup

1/4 cup chopped pecans

1 T. butter

Place all ingredients in microwave safe bowl and cook for 1 minute. Stir together.

Preheat oven to 350 degrees then increase oven temperature to 375 degrees for baking crust and pie.

To prepare butternut squash filling: Slice butternut squash in half lengthwise and remove seeds. Coat squash with Olive oil and place on baking sheet. Bake for approximately 1 1/2 hours or until tender.

Cool slightly and remove pulp to a stand mixer bowl. Beat pulp until smooth, about 1 minute and add in eggs, vanilla, brown sugar, white sugar, salt, nutmeg, ginger, and cinnamon. Mix until thoroughly combined and pour in heavy cream. You may have extra filling.

While baking squash prepare your favorite homemade pie crust or store-bought crust by following recipe or package directions and place in waiting 9-inch pie plate. Chill crust in refrigerator for at least 30 minutes or overnight.

Once crust is chilled, prick crust with fork then place pie weights in bottom (use foil and place bag of dried beans) to keep crust flat. Bake at 375 degrees for 8 – 10 minutes until just beginning to brown. Do not over bake. Remove crust from oven and pour in prepared pie filling.

Bake pie for 40 – 45 minutes and pour pecan maple drizzle around edges then continue to bake an additional 15 minutes or until center does not jiggle. If you find the crust is browning too quickly, cover with pie shields or foil. Remove from oven and cool at room temperature. Serve with whipped cream.