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Hi, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash pie. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
This great tasting butternut squash pie is a nice change of pace, and you just might switch from your standard dessert after you try this recipe. Butternut squash pie is a nice, milder alternative to pumpkin pie that is great for fall desserts, especially for Thanksgiving. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie.
Butternut Squash Pie is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Butternut Squash Pie is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have butternut squash pie using 9 ingredients and 6 steps. Here is how you cook it.
Materials for making of Butternut Squash Pie:
- Prepare 150 g Flour
- Make ready 75 g Butter
- Get 2 tbsp Water
- Take 400 g Butternut Squash (without skin)
- Get 1/2 cup Sugar (100ml)
- Prepare 2 Beaten Eggs
- Make ready 1/2 cup Double cream (100ml)
- Take 1/2 cup Milk (100ml)
- Prepare 1 tsp Cinnamon powder
You know those creamy pumpkin pies you chow down into each Thanksgiving? Well, it turns out there's no real. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. While this butternut squash pie looks fairly intimidating to make, I promise it's easier than it looks!
Step by step To Make Butternut Squash Pie:
- Preheat the oven to 180°C/350°F. Put the flour and butter into a bowl. Mix (do not knead) them with your fingers. When you get a crumbly texture, add water slowly until the texture becomes soft like your earlobe. Continue to mix, but do not knead.
- Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge.
- Cut the butternut squash into about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 5 min until the squash becomes soft.
- Put the squash into a bowl. Mash them until it becomes creamy in texture. Add sugar and keep mixing.
- Pour the beaten eggs, milk and double cream in the bowl. Sprinkle cinnamon powder. Mix well.
- Roll out the pastry to about 2 mm thickness and place it in the pan. Pour the mixture on the pasty. Bake in the oven for about 45 minutes.
To make things a bit easier, I've included step-by-step assembly photos below. In fact a Butternut Squash Pie is very similar in both looks and flavor to a Pumpkin Pie. Both Pumpkin and Butternut Squash Pies are considered "soft" pies because they're made with an. The pumpkin pie you grew up with isn't made of pumpkin. Sorry to shatter your childhood illusions!
Do not neglect to practice the recipes above, to consume with family at home. Try to compare it with the recipe you have. Is it much better or less. Please blend it to make it taste much better.
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