Squash “Pie”
Squash “Pie”
Ingredients
- 2 medium butternut squash, cut in half, seeded
- 3 tablespoons salted butter or coconut oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon celtic sea salt
Instructions
-
Rub squash with a dab of coconut oil
-
Place cut side down on a metal baking sheet
-
Bake squash in the oven at 350°F for 40-60 minutes, until soft
-
Scoop squash out of skin, discarding skin
-
Place squash in food processor with butter (or oil), eggs, vanilla, cinnamon, nutmeg and salt
-
Puree until smooth and creamy
-
Place in a 9 inch tart pan or a casserole dish and bake at 350°F for 40 minutes
-
Serve
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Equipment
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
This recipe is my take on Sally Fallon’s “Butternut Squash Purée.” I wasn’t planning on including it in my Thanksgiving Menu, however, when Amado called begging for it, I decided it was a must. This delicious warm squash dish can be made dairy-free and is another great comfort food for the chilly season.
