Winter squash is not only for savoury dishes. Here, butternut squash becomes sweet and caramelized when roasted, giving it a silkier texture and richer flavour than pumpkin.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2007
MethodIn food processor, whirl biscuits to make 2-1/4 cups (550 mL) crumbs. Add butter; whirl until moistened. Press onto bottom and up side of 9-1/2-inch (24 cm) round tart pan with removable bottom or 9-inch (23 cm) pie plate. Bake in centre of 350°F (180°C) oven until firm to the touch, about 15 minutes. Let cool on rack. Cover edge with foil.
Butternut Filling: Cut butternut squash in half lengthwise; with spoon, remove seeds. Roast, cut side down, on foil-lined baking sheet in 375°F (190°C) oven until tender, about 45 minutes. Let cool.
With spoon, scrape out enough flesh to make 2 cups (500 mL). In food processor, pur?squash until smooth. Whirl in sugar, molasses, vanilla, cinnamon, allspice, nutmeg and salt. Scrape into bowl; whisk in eggs, milk and cream until smooth. Pour into prepared pie shell.
Bake in bottom third of 375°F (190°C) oven until set and no longer jiggly in centre, about 45 minutes. Remove foil; let cool completely. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In bowl, whip cream with icing sugar. Using piping bag and star tip, pipe cream around edge of pie. Garnish with pecans.
Nutritional facts Per serving: about
- Sodium 286 mg
- Protein 7 g
- Calories 497.0
- Total fat 28 g
- Cholesterol 130 mg
- Saturated fat 14 g
- Total carbohydrate 56 g
- Iron 17.0
- Folate 10.0
- Calcium 9.0
- Vitamin A 85.0
- Vitamin C 15.0