Everyone’s heard of pumpkin pie, but since our garden is exploding with butternut squash goodness at this time of year, it is time to make a few pies.

To prep the squash, wash the outside, cut in half the long way, scoop out the seeds (save those for future planting or toast them in the oven for a delicious snack), cover halves with aluminum foil, place cut-side up on a cookie sheet, and bake at 350 degrees until a fork goes into the flesh easily (usually about 2 hours). Once it has cooled a bit, scoop out the squash with a spoon and put in a bowl. Cover with plastic wrap and keep in fridge until you’re ready to eat it straight (warm with butter) or put it into a pie.



My Go-To Crust Recipe:
This is enough for two crusts, so I made one for the squash and one for the freezer for next time.

2 2/3 c. all-purpose flour
2 sticks (1 cup) softened, salted butter
2 T. cold water
2 T. vodka (The cheap stuff in the plastic bottle is great for cooking. It smells strong when you add it, but the alcohol burns off during baking and makes for a nice flaky crust.)

I found a fresh pumpkin pie filling recipe online and substituted the fresh butternut squash instead. My husband loves these spices so I also increased the portions a bit.

2 cups of cooked squash
1 (12 oz.) can of condensed milk
2 eggs, beaten
3/4 c. packed brown sugar
1 t. cinnamon
3/4 t. nutmeg
3/4 t. ginger
1/2 t. salt


Preheat oven to 400 degrees.

CRUST: In a stand mixer, combine flour and softened butter until it looks like little pebbles. While mixing on low, slowly pour in water and vodka. It won’t take long to mix in, so try not to over mix. When it starts to clump together, you know it’s ready.

Divide the crust dough in half. Roll out between two sheets of wax paper. Place bottom crust into pie pan. Don’t trim the edges off just yet. (Set in fridge for a few minutes if the butter is starting to melt.) Trim the edges of the crust, leaving about a half inch overhang. Fold the crust under and even it out so it is the same size all the way around. Then using the three finger method (two on the outside, one on the inside), crimp the edges in a counter-clockwise direction.

FILLING: Mix butternut squash, eggs, condensed milk, brown sugar, cinnamon, ginger, nutmeg, and salt in a stand mixer until fully combined. It will be very runny! Place the pie pan on the middle oven rack and then pour filling into pie pan. (This helps minimize the chance of spilling all over the inside of your oven.) Bake on middle rack until knife inserted 1 inch from the edge comes out clean (about 45 minutes). Remove from oven and let cool on a rack for at least 4 hours. This should help it get solid all the way to the middle.

Serve (with or without whipped topping or ice cream).

Published by Phoebe DeCook