Pumpkin pie is a classic at this time of year, but we highly recommend trying this butternut squash version for a tasty update on the original.
Homemade butternut squash purée give this sweet pie a wonderful taste of fall – it does take a little extra time to make, but it couldn’t be more worth it!
1 butternut squash
3/4 cups whipping cream (35%)
1/3 cup packed brown sugar
1/4 cup honey
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 pinch ground cloves
1 pinch ground nutmeg
1-1/4 cup all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/3 cup cold unsalted butter, cubed
3 teaspoons cold lard, cubed
1/3 cold water(approx.)
Yogurt Whipped Cream:
2/3 cups whipping cream (35%)
1/4 cup Balkan-style plain yogurt
2 tablespoons packed brown sugar
1/2 teaspoon vanilla
Cut squash lengthwise; scoop out seeds. Place, cut side down, on greased baking sheet. Bake in 400°F(200°C) oven until squash is fork-tender, about 45 minutes.
Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with few larger pieces.
Drizzle with water, tossing with fork until ragged dough forms and adding up to 1 tbsp more water if necessary. Shape into disk. Wrap and refrigerate until chilled, about 30 minutes. (Make ahead: Refrigerate for up to 3 days.)
While pastry is chilling: remove cooked butternut squash from oven. Scoop flesh into food processor; purée until smooth. Let cool.
On lightly floured surface, roll our pastry to 13-inch (33cm) circle; fit into 9-inch (23cm) pie plate. Trim, leaving 1-inch (2.5cm) overhang; fold under and flute edge.
Line pastry with foil to cover edge; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven until light golden, about 30 minutes. Remove foil and weights and reduce temperature to 350°F (180°C); bake until golden brown, about 15 minutes.
In bowl, whisk together butternut squash, cream, eggs, brown sugar, honey, ginger, cinnamon, salt, cloves and nutmeg; scrape into pie crust, smoothing top.
Bake in 350°F (180°C) oven until crust is golden and filling is set, about 45 minutes.
Let cool on rack. (Make-ahead: Lightly cover and set aside for up to 24 hours.)
Yogurt Whipped Cream: In bowl, whip together cream, yogurt, sugar and vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) To serve, dollop over slices of pie.