Autumn Butternut Squash Pie

Although I've never been a huge fan of pumpkin pie, over the past couple of years I've tried a slice here and there that I really enjoy. And recently when I was having a discussion about pies, the butternut squash pie came up in conversation. It makes sense to use butternut squash as a stand-in for pumpkin when making the traditional pie. Butternut squash is baked in a similar way, and pureed the same; I used a food mill to get the fine squash for the pie, but blending in a food processor will do it just as well.

And also like pumpkin, butternut squash is quite nutritious: this pie is full of vitamin C, magnesium, and potassium.

I'm now adding this recipe to the list of pies that I like and would make again. The filling was spicy, but also sweet and creamy. The gluten-free crust was also impressive, and although it is not flaky like the crusts made with shortening, it is crumbly and substantial, without taking away from the delicious impression that the butternut squash leaves behind.

Butternut Squash Pie with Gluten-Free Crust

Yield: one 9'' pie

Ingredients:

Gluten-Free Crust –
1 ½ cup oat flour
1 ½ cup brown rice flour
¾ cup butter
2 Tbsp. vegetable oil
2-4 Tbsp. ice water
Filling –
1 ½ cups pureed squash
1 cup light brown sugar, firmly packed
3 large eggs
3/4 cup low-fat evaporated milk
1 ½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground ginger
¼ tsp. salt
2 Tbsp. brown rice flour
1 Tbsp. melted butter
1 tsp. vanilla

Directions:

Crust –
Combine flours in a medium-sized bowl. Cut in butter and then gradually add oil, working the dough together with your hands. Add ice water, 1 tablespoon at a time, and knead together.
Lightly flour a 9” pie plate. Press the dough on the bottom and the sides of the plates.
Filling –
1. To get 1 ½ cups pureed butternut squash, cut the tops off of 2 butternut squash. Halve them length-wise, and place in a glass baking dish with 1 inch or so water at the bottom. Place the squash face-down and bake at 400º F for 70-80 minutes. Scoop the squash out of its skin, and pass through a food mill or a food processor.
2. In a large bowl, mix together the squash with the brown sugar. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended.
3. Pour the filling into the pie crust and place on the center oven rack. Bake for 35-40 minutes at 350º F, or until set, checking after about 30 minutes. When the filling is set, transfer the pie to a rack to cool.