I have been making this pie for over 24 years for special occasions. It is so easy
and the taste is wonderful. —Mary Ellen Solesbee, Greer, South Carolina.
This very easy recipe is perfect for fall. It uses butternut squash instead of
pumpkin, which are equally available, and easier to cook. Try it for your family!
Instead, roast butternut squash and you get lush sweetness and kicks of caramel.
... This recipe is an updated version of a pie that debuted in Bon Appétit in ...
This truly American butternut squash pie recipe has been in Photo Editor Maya
Kaimal's family since the early part of the century.
Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash
is tender and can be easily pierced with a fork. Pour the filling into the chilled pie
and place on the center oven rack. Check after about 35 minutes and loosely set a ring of foil or ... More »
Looks like pumpkin, tastes like pumpkin, but it's butternut squash!
Creamy soups, savory sides, and even a pizza—butternut squash shines in these
delicious fall recipes.
Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie
made with fresh butternut squash purée is even better Thin-skinned and easy to ...
This recipe is by Kay Rentschler and takes 1 hour. Tell us what you think of it at
The New York Times - Dining - Food.
Gingered Butternut Squash Pie. Easy to prepare and packed with nutrients, this
robust, versatile gourd deserves its spot at the holiday table. Servings: 10.