Butternut Squash Pie

Ingredients and Weight:

• 1 medium butternut squash (about 2 pounds)
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 large egg
• 1 cup evaporated milk
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• Whipped cream, for serving (optional)

Preparation Time: 30 minutes

Cooking Time: 1 hour

Difficulty Level: 2 (Medium)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking sheet and roast for 30-45 minutes, or until tender.
3. Once the squash is cooked, let it cool slightly. Then, scoop out the flesh into a large bowl.
4. In a separate bowl, whisk together the flour, sugar, salt, cinnamon, nutmeg, and cloves.
5. In another bowl, whisk together the egg, evaporated milk, and brown sugar.
6. Add the dry ingredients to the wet ingredients and whisk until just combined.
7. Stir in the butternut squash puree and walnuts.
8. Pour the pie filling into a 9-inch pie crust and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
9. Let the pie cool for at least 30 minutes before serving. Top with whipped cream, if desired.

Nutritional Information:

• Calories: 400 per slice (1/8 of the pie)
• Fat: 15 grams
• Carbohydrates: 50 grams
• Protein: 5 grams

Dish Characteristics:

• Buttery and flaky crust
• Creamy and sweet butternut squash filling
• Warm and comforting flavor
• Perfect for Thanksgiving or any fall occasion

User Comments:

• "This pie is absolutely delicious! The butternut squash filling is so smooth and flavorful, and the crust is perfectly flaky."
• "I love the addition of walnuts to this pie. It gives it a nice crunch and adds a nutty flavor."
• "This is the best butternut squash pie I've ever had. It's a real crowd-pleaser."

Special Precautions and Tips:

• When roasting the butternut squash, be sure to cut it in half lengthwise so that the flesh is exposed to the heat. This will help it roast evenly.
• Once the squash is roasted, let it cool slightly before scooping out the flesh. This will prevent the squash from breaking apart.
• If you don't have a pie crust, you can use a store-bought one. Just be sure to pre-bake it according to the package directions.
• This pie can be served warm or cold. It's also delicious with a dollop of whipped cream or a scoop of ice cream.