Roasted Butternut Squash Pie | Alexandra's Kitchen | Recipe | Squash pie, Butternut squash pie, Squash pie recipes
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Food And Drink
a slice of butternut squash pie on a white plate
alexandracooks.com

Roasted Butternut Squash Pie | Alexandra's Kitchen

7 ratings
· 2hr 10min · 10 servings
Notes: Dough yields two 9-inch rounds, enough for 2 single-crust pies/tarts. If you don't want to make 2 pies, freeze one of the rounds. It will keep for months frozen. Thaw in fridge overnight before using. (Or you could simply halve the recipe.) If you're looking for another pie to make, here are three ideas: Bourbon Pecan Pie (No Corn Syrup) Salted Maple Pie French Apple Tart For a more visual guide to making the pie dough, rolling it out, and crimping the edges, watch the video below. I…
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Alexandra Stafford | Alexandra's Kitchen

Ingredients

Produce
• 1 Butternut squash, medium
• 1/2 tsp Ginger
Refrigerated
• 3 Eggs
Baking & Spices
• 2 1/2 cups All-purpose flour
• 1 tsp Cinnamon
• 1 Confectioners' sugar
• 1/2 tsp Nutmeg, freshly ground or powdered
• 1 tsp Salt
• 1 Sea salt, flaky
• 14 tbsp Sugar
Drinks
• 5/8 cup Ice water
Dairy
• 16 tbsp Butter, unsalted
• 2 1/2 cups Heavy cream
Other
• 1/8 teaspoon ground cloves (I omit)

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