Had several butternut squash on hand for the Thanksgiving holiday and since the last pumpkin I cut up and roasted was so fibrous and stringy, I decided to go with the sweet squash for pie this year. This pie baked up to a deep mahogany brown and was topped by the blond-colored gingered pineapple sauce plus a dollop of sweetened whipped cream. It got raves for flavor and texture all around!
Ingredients:
- 2 small to medium butternut squash
- Olive Oil to coat
- Sea Salt to flavor
- 3 eggs
- 1/2 cup heavy cream ( can substitute half and half0
- 1/2 cup brown sugar
- 1 teaspoon cinnamon ( I used the Vietnamese kind, much higher in oils)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- Pie crust of your own making or a ready-to-bake crust
Place cooled squash in blender or food processor with the rest of the ingredients for the puree. Process or blend until smooth. Pour into prepared crust and bake 30-40 minutes until set in middle and crust is lightly brown.
Pineapple -Ginger Compote
Ingredients
- One fresh, ripe pineapple
- one 1″ piece of fresh gingerroot
- 1/2 cup apple cider ( could use orange juice to thin as well)
Cut pie into 6 wedges, top with compote and a dollop of sweetened whipped cream. Enjoy!
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