Jan 282013

I find that butternut squash is one of those vegetables that you look at and think “what am I going to do with that?”  Of course there are the popular options Butternut Squash Soup or Roasted Butternut Squash. But here is something a little different and absolutely delicious a savory pie. Pies here in the UK are very popular, I have not totally gotten into all of them but they are inspiring to be creative and think outside the box of standard apple pies!

Butternut Squash Pie

Butternut Squash Pie



2 Cups of Flour

4 Tablespoons of Butter

4 Tablespoons of Shortening

1 1/2 Teaspoon of dried Sage

1/2 Teaspoon fo Sugar

1/3 Cup of Cold Water

Mix all of the ingredients together except the water. With fingers bring together until small pieces form the size of oatmeal. Then add the water and quickly blend together. Form dough in ball and wrap in plastic wrap/cling and pat down. Refrigerate for 2 hours.

Remove dough from refrigerator and place in between two pieces of parchment paper. Roll dough out into 1/4 inch thickness. Remove top piece of parchment paper and flip the dough into  tart or pie shell. I used a 10 inch tart shell. Using baking weights, bake the shell for 20 minutes at 375.

Butternut Squash Filling

Butternut Squash Filling


1 pound of Butternut squash Cut into matchstick pieces 1/4 of inch by 2 inches

1/2 Cup of Grated Parmesan Cheese

1 Egg

1/3 Cup of Cream

1/3 Cup of Milk

1 Medium onion Chopped  (sauted in 1 tablespoons of butter for 3-4 minutes)

1 Tablespoons of fresh Sage Chopped

3/4 of Cooked Bacon Pieces

1 Teaspoon of Fresh Thyme

Salt and Pepper to Taste

In a bowl beat the egg, milk and cream. Add the remaining ingredients and mix together. Pour the ingredients into the baked pie shell and bake for 25-30 minutes at 375.  Serve warm. I served this with a simple green salad




Oct 162008







Recently, I was given a home grown butternut squash. I like butternut squash but have to admit I am not the biggest fan. I want to be a big fan but just have not been able to get on board. But I finally figured out my problem. It is quite evident that I have a sweet tooth. Well when it comes to butternut squash outside of soup I usually have it prepared using brown sugars or maple syrups. What I discovered is, I like my butternut squash salty. Butternut Squash I think is one of those great vegetables for a few reasons: they last a long time, have great color, and can be simply prepared. So how did I learn to love it, by just roasting it.

Take a butternut squash peel the skin off, cut in half and scoop out the seeds. Thinly slice the squash about 1/8 inch and place on a baking sheet. I lined mine with tin foil. Brush one side with olive oil, sprinkle with salt and pepper and place in the oven at 400 degrees for 40 minutes.