Roasted Butternut Squash Pie: AKA Ronnie Hollingsworth's Most Excellent Squash Pie
Roasted Butternut Squash Pie: AKA Ronnie Hollingsworth's Most Excellent Squash Pie
  • prep: 25 min
  • cook: 1 hr 45 min
  • total: 2 hr 10 min
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  • servings:
  • Summary

    Notes:  Dough yields two 9-inch rounds, enough for 2 single-crust pies/tarts. If you don't want to make 2 pies, freeze one of the rounds. It will keep for months frozen. Thaw in fridge overnight before using. (Or you could simply halve the recipe.) If you're looking for another pie to make, here are three ideas: Bourbon Pecan Pie (No Corn Syrup) Salted Maple Pie French Apple Tart For a more visual guide to making the pie dough, watch the video below. For guidance on rolling out the dough and crimping the edge, watch this video. If you are able to plan ahead, fit the dough into the pie plate and freeze, wrapped in plastic wrap, for 24 hours before baking. If you don't have time, 30 - 60 minutes will suffice. A longer freeze will better preserve the fluted edge. I no longer blind bake the crust. It doesn't seem necessary, but feel free to if you wish. I find my Emile Henry pie plate (similar to this one) makes a crisp crust without a blind bake. Also, if you cannot muster the energy to roast a butternut squash — but please please try...you won't be disappointed — you can use one 15-oz can of pumpkin purée in place of the 2 cups of squash purée. To make the pie crust cookies, roll out the pie trimmings, cut into shapes using whatever cutters you have on hand, place on parchment-lined baking sheet, freeze one hour, then bake at 350ºF for 20 to 25 minutes. Arrange on top of finished pie as you wish. Pie Crust Cookie recipe from Michelle Lopez's Weeknight Baking.

    Ingredients

    • 2½ cups (11.25 oz | 320g) all-purpose flour
    • 2 tablespoons sugar
    • ½ tsp. table salt
    • 16 T. (8 oz | 227g) unsalted butter
    • ½ C. + 2 T. (4 oz + 1 oz) ice water
    • 1 medium butternut squash, about 2.5 lbs or enough to yield 2 cups of purée, see notes above
    • 1 1/2 cups heavy cream
    • 3 eggs, beaten
    • 3/4 cup sugar
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ginger
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground or powdered nutmeg
    • 1/8 teaspoon ground cloves (I omit)
    • 1 cup heavy cream
    • confectioners’ sugar
    • flaky sea salt, such as Maldon

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 0 % Daily Value *
    • Total Fat: 0 g 0%
    • Saturated Fat: 0 g 0%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 0 mg 0%
    • Calcium: 0 mg 0%
    • Potassium: 0 mg 0%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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