Creamy Winter Squash Pie


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.  

  1. 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.  
  2. 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.)  
  3. Add remaining ingredients (maple syrup, brown sugar, tapioca starch, milk, eggs, butter, vanilla, ginger, cinnamon, nutmeg and salt) and blend until fully incorporated.  
  4. Pour filling into prepared pie crust and cover with foil.  
  5. 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.  
  6. Let pie cool to room temperature, then slice and enjoy! 
Serving Size:
Makes 1 pie (8 servings).
Seattle Tilth
Courtney Czapiewski