Butternut Squash Pie
My housemate — a farmer at member farm Little Seed Gardens — made this pie the other night, and it completely blew me away! It’s the perfect balance of cozy, nourishing, and just sweet enough to feel like a treat without tipping into dessert territory. It makes a great afternoon snack, a healthy indulgence, or even breakfast on a chilly fall morning.
What I love most is that it uses one of the most abundant local crops this time of year — butternut squash — for a lighter, naturally sweet twist on classic pumpkin pie. I made mine with a gluten-free granola and walnut crust for extra nutrition (and to keep it allergy-friendly), but any favorite crust will work beautifully.
~Carolyn
Butternut Squash Pie
Ingredients
Filling:
1 medium butternut squash, roasted (about 2 cups mashed)
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)
3 large eggs
½ cup cream cheese
¼ cup maple syrup, or to taste
Crust:
1 ½ cups granola (plain or lightly sweetened works best)
½ cup walnuts
4 tablespoons butter, melted
Directions:
Preheat the oven to 400°F. Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut-side down on a parchment-lined baking sheet. Roast until very tender, about 45 to 50 minutes. Let it cool, then scoop out the flesh and mash or puree until smooth.
Lower the oven temperature to 350°F. In a food processor, pulse the granola and walnuts until finely ground. Add the melted butter and blend until the mixture holds together when pressed. Press it firmly into the bottom and sides of a 9-inch pie dish, then bake for 10 minutes and set aside to cool slightly.
In a large bowl, whisk together the mashed squash, salt, cinnamon, nutmeg, cloves, and ginger. Add the eggs, mascarpone, and maple syrup and whisk until smooth and creamy.
Pour the filling into the prepared crust and bake for 40 to 45 minutes, until the center is just set and slightly puffed. Let cool before serving.
Enjoy as is, or top with a dollop of whipped cream or yogurt and a drizzle of maple syrup.