Ingredients and Weight:
- 1 large butternut squash (2-2.5 lbs)
- 2 large sweet potatoes (1.5-2 lbs)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup evaporated milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 pre-made 9-inch pie crust
Preparation Time:
30 minutes
Cooking Time:
90-100 minutes
Difficulty Level:
2/5 (Beginner-friendly)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Halve butternut squash and scoop out seeds. Roast for 45-60 minutes, or until tender.
- Roast sweet potatoes for 45-60 minutes, or until very tender.
- Scoop out squash and potato flesh and measure out 3 cups total.
- Mix together sugar, spices, evaporated milk, egg, and melted butter.
- Add squash and potato puree and mix well.
- Pour filling into pie crust and bake for 45-50 minutes, or until crust is golden brown and filling is set.
Nutritional Information:
- Calories: 300 per slice
- Fat: 15g
- Carbohydrates: 40g
- Protein: 3g
Dish Characteristics:
- Creamy and flavorful filling
- Rich and aromatic spices
- Sweet and savory flavors
- Perfect for Thanksgiving or autumn feasts
User Comments:
- "This pie was a hit at our Thanksgiving dinner! The flavors were amazing." - @SusanB
- "I've never made a butternut squash pie before, but this recipe was easy to follow and turned out so well." - @DaveM
- "The perfect balance of sweet and earthy flavors. Will definitely be making this again." - @AnnaL
Special Precautions and Tips:
- Be careful when handling the butternut squash as it is a hard vegetable.
- Test the readiness of the squash and potatoes by piercing them with a fork.
- Let the pie cool for at least 30 minutes before serving.
