Take a break from the traditional pumpkin pie this winter and give butternut squash a chance to shine! Rich butternut squash has a subtle sweetness that is amplified by the maple syrup and brown sugar in this tasty dessert. This pie is packed with wonderful, warming spices -- the perfect cold weather treat. Winter squash has great sources of immune-boosting vitamins A and C, both of which are especially important during flu season. Save the seeds from inside the squash – they can be roasted for a crunchy snack later.
1 medium butternut squash
¼ cup maple syrup
¼ cup brown sugar
3 tablespoons tapioca starch
¼ cup whole milk
2 eggs, beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
1-inch piece fresh ginger, peeled and grated
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon sea salt
1 ready-made pie crust
Preheat oven to 375°F.
- Bring a medium pot of water to a boil. Peel, seed and dice the squash and add to boiling water; cook 10-15 minutes until tender when pierced with a fork.
- Drain squash, transfer to a blender or food processor and blend until smooth. (This could be done by hand with a wooden spoon or potato masher.)
- Add remaining ingredients (maple syrup, brown sugar, tapioca starch, milk, eggs, butter, vanilla, ginger, cinnamon, nutmeg and salt) and blend until fully incorporated.
- Pour filling into prepared pie crust and cover with foil.
- Bake in preheated oven for 15 minutes, then remove foil and bake for 35-45 minutes longer. The pie will be done when it is lightly browned around the edges and the center is set.
- Let pie cool to room temperature, then slice and enjoy!