I know that using butternut squash as a pie filling has become popular in the last couple of years but my mother-in-law, Velma, who was the sweetest woman alive had been making these pies for years and years. I chalk it up to West Virginia ingenuity and the use-what-you-have attitude. Butternut Squash pie is similar to pumpkin but it has a milder nutty flavor and a smooth as silk consistency. It looks slightly paler and smells awesome. This time of year makes me think of Velma and the beautiful colors of fall in West Virginia. So here it is for your enjoyment, Velma’s Butternut Squash Pie recipe:
- 1 unbaked and chilled 9-inch pie shell – home made is best
- 1 large butternut squash
- 1 cup light brown sugar, firmly packed
- 3 large eggs
- 3/4 cup evaporated milk or half-and-half
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon melted butter
- 1 teaspoon vanilla
Cut the squash in half lengthwise and scoop out the seeds. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400° for 50 minutes, or until the squash is tender and easily pierced with a fork. Let cool completely then peel and mash or puree the squash or Velma used to use an old fashioned food mill. Measure 1 1/2 cups of the squash and set aside.Reduce oven to 350° F. In a mixing bowl with electric mixer, beat the squash with the brown sugar. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won’t get too dark. When the filling is set, transfer the pie to a rack to cool. Serve just warm or at room temperature with a dollop of whipped topping or whipped cream.
Happy Eating and remember to “bee” positive!