Recipe of Recette Potage Courge Butternut

Butternut Squash Pie

4.6/5 (14 avis) soupe à la courge butternut et à la patate douce.

Recipe Summary Butternut Squash Pie

My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!

Ingredients | Recette Potage Courge Butternut

2 prepared pie crusts

2 ½ cups cooked butternut squash cubes

5 eggs

1 ½ cups brown sugar

1 cup milk

1 cup heavy whipping cream

2 tablespoons all-purpose flour

1 tablespoon butter

1 ½ teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon vanilla extract

¾ teaspoon ground nutmeg

½ teaspoon ground cloves

Directions

Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.

Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.

Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

Substitute 2 cups milk for the 1 cup heavy whipping cream, if desired.

One squash will make 4 pies, usually.

Info | Recette Potage Courge Butternut

prep: 20 mins cook: 35 mins total: 55 mins Servings: 16 Yield: 2 pies

TAG : Butternut Squash Pie

Fruits and Vegetables, Vegetables, Squash, Winter Squash, Butternut Squash,