Butternut Squash

January 3, 2017

  • Prep: 10 mins
  • Cook: 50 mins
  • 10 mins

    50 mins

    1 hr

  • Yields: 6-8


Pastry for single-crust pie (9 inches)

1-1/4 cups sugar

4-1/2 teaspoons cornstarch

1 tablespoon ground cinnamon

3 cups Maas River Farms butternut squash

1/2 cup butter, softened

2 large eggs

1/4 cup water

3 teaspoons vanilla extract

Whipped cream, optional


Line a 9-in. pie plate with pastry; trim and flute edges.

Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside.

Heat the butter in a large skillet, preferably nonstick, over high heat until melted. Stir in the thyme and rosemary. Add the frozen squash, sprinkle with sugar and stir-fry for 1 minute. Reduce the heat to medium, cover and cook for 5 minutes or until squash is almost tender.

In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust.

Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown.

Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.