Easiest Way to Cook Perfect Butternut squash Pie

Butternut squash Pie. This smooth, spicy made from scratch Butternut Squash Pie tastes even better than the traditional pumpkin pie!! Make this one for Thanksgiving dessert and EVERYONE will be asking for the 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. Make this butternut squash pie with fresh butternut squash from your grocery store, farmer's market or your own garden! Fresh butternut squash puree is much better than canned pumpkin puree. You can have Butternut squash Pie using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Butternut squash Pie

1. Prepare 3 of butternut Squash.
2. You need of Cinnamon.
3. You need of Allspice.
4. It's of Coconut milk.
5. Prepare of Coconut creamed.
6. Prepare of Vanilla extract.
7. You need of Cinnamon sugar.
8. You need of Agave.

Butternut Squash Pie Recipe & Video. My Mom made a really good Pumpkin Pie, or so I thought. It wasn't until she was in her eighties that she told me her secret. I'm about to shatter your childhood illusions.

Butternut squash Pie instructions

1. Slice butternut Squash in half, brush with grapeseed Oil and bake until tender.
2. Scrape out all the squash after it cool down and add all ingredients except coconut milk/creamed and pulse in a blender should be a little lumpy.
3. Pour in a bowl and add the coconut milk and creamed coconut this makes it creamy.
4. Pour into our crust you can make it from scratch or use store bought. To keep it healthy homemade is better..
5. Bake until crust and top is nicely brown. Let cool, slice and enjoy.

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. Add all remaining ingredients and blend until smooth. A delicious pan-roasted mixture of butternut squash and spinach nestled between buttery and flaky phyllo sheets.