Miss A Columnist

Linda Yao is a student at the University of Pennsylvania, in the beautiful city of Philadelphia. Having grown up amidst music and art classes, she has an appreciation for the aesthetic, including the art of food. In pursuit of her passion for food, she loves sampling the best foods her city has to offer and enjoying time in the kitchen, exploring healthy options for desserts and entrees. Her biggest food weakness? Everything sweet, but especially dark chocolate. She hopes to influence those around her by sharing the joys of a healthy lifestyle.

Butternut Squash Pie Recipe From Serious Eats

The first suggested searches provided by Google when you type in “butternut squash” are for soups, casseroles and bread. But if you want to really experiment with this ingredient, try turning a nutritious vegetable into a gorgeous, tasty dessert perfect for Thanksgiving dinner.

The result of this recipe from Serious Eats is a pie with a similar texture to your typical sweet potato or pumpkin pie, but with a sweeter, richer taste. Not only is it delicious, but butternut squash in general has a greater amount of Vitamin A than pumpkins and is a significant source of dietary fiber. Reap health benefits while enjoying this seasonal dessert!

Butternut Squash Pie

(Photo Credit: Serious Eats)



  1. Prepare the squash: Fill a deep pan with 1/2 inch of water. Quarter the butternut squash and scoop out the seeds. Place the squash pieces inside up in the water. Cover the top tightly with foil and roast at 400° Fahrenheit for 45 minutes to 1 hour, until the flesh is fork tender. Be careful when removing the foil, the steam can burn you.
  2. Make the filling: Preheat the oven to 350°F. Allow the squash to cool, scrape if from the skins, and place 4 cups of the squash flesh in the bowl of the food processor with the sweetened condensed milk. Puree in the food processor for 3 minutes, stopping frequently to scrape down the sides. The mixture should be very smooth. Add the egg and extra yolks, the sugar, spices, and salt, and process for another minute, scraping down the sides. Pour the mixture into the prepared crust.
  3. Bake the pie on the middle rack of the oven for 30 to 40 minutes, rotating every ten minutes to prevent burning. Bake until the filling puffs slightly and pulls away from the crust a bit. Allow the pie to cool completely before serving. Top with whipped cream or a marshmallow (brulee the marshmallow under the broiler or using a torch).

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