I am in the midst of my annual obsession with butternut squash. Happens every Fall, even though butternut squash is available year round here. There is just something about October that makes me want it more than I do in July. Maybe it has to do with the oven roasting, given that there are no A/C vents in my kitchen. Whatever the reason, I just roasted a whole butternut squash a couple of days ago and two more stand ready on my kitchen counter.
I decided to make a pie featuring two of my Fall favorites, butternut squash and apples. I used leftover roasted butternut squash and combined it in the food processor with a couple of caramelized apples. Traditional pumpkin pie spices gave it the flavor of Fall without any pumpkin at all. I am calling it Autumn Pie. I made two small pies instead of one regular sized pie.
I made up the recipe as I went along and was somewhat surprised when I cut a slice and found it had set up perfectly! I used very little sugar in the pie so it isn’t overly sweet. I like that.
- Single pie crust
- 2 tablespoons butter
- 1 large or two medium apples, peeled and sliced thinly
- 2 tablespoons brown sugar
- 2 cups oven roasted butternut squash
- ⅓ cup packed light brown sugar
- ½ cup heavy cream
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla
- ⅛ teaspoon(s) salt
- 2 large eggs
- Preheat oven to 425 degrees.
- Melt 2 tablespoons butter in a non-stick skillet. Add the sliced apples and 2 tablespoons brown sugar. Cook over medium heat until the sugar is melted and the apple is soft. Remove from heat.
- Place the roasted butternut squash in a food processor and add the apple, remaining brown sugar, spices, vanilla, salt and eggs. Pulse until smooth. Pour filling into an unbaked single pie crust. Lay strips of foil over the edges of the crust to keep them from over browning. Crimp the foil slightly to keep in place.
- Put the pie on a baking tray on the middle rack of the pre-heated oven. Bake 40 to 60 minutes until the filling is set and the center is no longer jiggly. Check the crust for desired browning and if needed remove the foil for the last 5-10 minutes of baking. A wooden skewer inserted in the center of the pie should come out clean. Remove the pie from the oven and cool on a wire rack. The pie may be eaten at room temperature or chilled, served with fresh whipped cream.
Now that I have this great Autumn pie recipe, I may have to make one next July too! I think I might even like this better than pumpkin pie. Maybe it’s the caramelized apple. Michael gave it two thumbs up as well.