We are all familiar with the classic pumpkin pie at the Thanksgiving day table but what about the butternut squash pie?? I did some experimenting with my favorite squash and the results were quite delicious! I used a store bought pie crust, a large butternut squash, some ricotta… and enjoyed one hell of a pie. So, if you are looking for something to swap that pumpkin pie for…give this one a try!
What you need…
1 store bought pie crust…I used Marie Callendar’s
1 large butternut squash, or 3-4 trays of the precut trays
1 cup of ricotta cheese
1/2 cup of sugar
1 tsp of cinnamon
1/2 tsp of nutmeg
1/2 cup of crushed walnuts
1 sprig of fresh sage
If using a big butternut squash, boil for 5 minutes. This makes the skin easier to peel. Peel the squash, remove the seeds and cut in to 1-2 inch pieces.
Preheat your oven to 400 degrees. Place cut up butternut squash in a baking dish and cover with foil. Bake till squash is super soft, 30ish minutes.
In a mixing bowl, mash the squash till super smooth. You can run through a vitamix or food processor but I didn’t need to…mine mashed very easily.
Add ricotta, sugar, cinnamon, nutmeg and walnuts to the mashed squash. Press mixture in to the pie crust, brush the soft butter along the edges of the pie and bake for about 15 minutes or until crust turns golden brown.
For the crispy sage…warm the sage in a skillet with a teaspoon of olive oil, once crispy, remove and lay on paper towel till ready to use…garnish sage across the top of the pie!