Turning into the corner of the basement where the squash, so carefully harvested last fall, sit in their cardboard boxes can be a dreaded assignment. Often they are melting into their firmer friends and sending off a slightly sticky, fermenting smell. But the thought of having baked squash for the fourth time this week disguised with a layer of cheese is almost unbearable. Fear not! This problem has been faced by courageous basement explorers before us, and there are delicious solutions.
While butternut squash might not win any beauty contests in their cardboard castles. They are full of nutrients stored in summer and saved for winter, a time when nutrients fresh from the garden are scarce.
In the process of testing recipes we are surrounded by peeled butternut squash filling the kitchen with its distinct sweet freshness and the seeds sliding down the counter. While some of the experiments and taste tests have been greatly successful, others not so much.
The greatest success from this kitchen chemistry has been the Butternut Squash Pie. Almost identical to the beloved pie based off the butternut’s cousin the pumpkin, it has a slightly sweeter fresh flavor. The sugar content is greatly reduced, as the only added sugar is from sweetened condensed milk. Another sweet benefit is the knowledge that tonight’s squash dinner will not be quietly fed to the compost bin.
Butternut Squash Pie Recipe:
1 medium squash
1 can of sweetened condensed milk
1 tsp of cinnamon
4 ½ tsp of cornstarch
1 tsp vanilla
1 pie crust, premade or homemade
Pick out a medium sized butternut from your store in the basement (or your local farmers market). Preheat your oven to 400 degrees F. Wash and cut the squash lengthwise and scoop out the seeds. Peel the skin with a vegetable peeler. Place both sides face down on an oiled cookie sheet. Bake for about 30 min or until soft. Now, place both pieces in a food processor or blender and add the sweetened condensed milk, eggs, cinnamon, cornstarch and vanilla and blend until smooth. Get out your favorite Emerson Creek Pottery Pie Plates and oil them. After putting the crust in the pans, evenly divide and pour the butternut filling into the pans. Bake at 350 degrees F for about 40 min or until a knife comes out clean. Let it cool then enjoy with whipped cream on one of our Dessert Coupe Plates!
Since making this pie and using the carefully harvested butternuts from our garden, it is only appropriate to complete the butternut’s epoch of life in an organic, Handmade in America pie pan. Find all our Emerson Creek Pottery Pie Plate designs here.
0 comments Tuesday 10 Jan 2017 | admin | Beauty of Imperfect, Bedford County, VA, Cadmium Free, Chef Presentations, gardening, Gift Idea, Handmade Life, Handmade Products, Healthy Living, Lead Free, Local Foods, Made in the USA, Made in the USA Pottery, Organic Pottery, perfectly imperfect, Pie Pan, Recipes