Butternut Squash Pie: Classic Recipe and Tips
Written by MasterClass
Last updated: Aug 25, 2022 • 4 min read
Witness the versatility of this popular winter squash with a slice of velvety smooth butternut squash pie.
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What Is Butternut Squash Pie?
Butternut squash pie is a dessert that consists of cooked and puréed butternut squash baked in a thin pie crust. Like pumpkin pie and sweet potato pie, butternut squash pie features a starchy vegetable combined with eggs and dairy and seasoned with warm spices.
What Is the Difference Between Classic Pumpkin Pie and Butternut Squash Pie?
There are more similarities than differences between traditional pumpkin pie and butternut squash pie: both are seasonal favorites during winter holidays and may feature various crust styles, from a standard pie crust to a buttery, crumbly shortbread crust. The critical difference between the two is the main ingredient.
Both pumpkins and butternut squash are winter squash, members of the Cucurbita genus. The name “pumpkin” can refer to any winter squash species, but what comes to mind for many people is a spherical squash with bright orange flesh and skin—Cucurbita pepo var. pepo. Butternut squash (Cucurbita moschata) has tan skin, orange flesh, and a long neck ending in a rounded base.
3 Tips for Making Butternut Squash Pie
Around the holidays, some grocery stores carry canned butternut squash purée alongside canned pumpkin purée. If you’re going the fresh squash route, keep an eye out for honeynut squash, a smaller, sweeter variety of butternut. Here’s what else to know about this classic pie:
- 1. Master the squash preparation. It’s easy to make homemade butternut squash purée. First, learn how to cut butternut squash. Next, steam or roast the cut squash until tender. Then, pass the cooked squash through a food mill or use a blender or food processor to yield a smooth purée.
- 2. Make it savory or sweet. Butternut squash pie traditionally features warm baking spices like cinnamon, clove, and nutmeg. Still, you can make a savory version with herbs like sage, thyme, or tarragon and a half cup of grated Gruyère. To make a savory butternut squash galette, layer thin slices of squash over a rolled-out disc of pie dough. Fold up the edges, and bake until the squash slices are tender and the crust is golden brown.
- 3. Blind bake the crust. Depending on the crust style and wetness of your filling, you may want to blind bake the crust for a few minutes to ensure a crisp base. Learn more about how to blind bake.
Traditional Butternut Squash Pie Recipe
makes
1 9-inch pieprep time
20 mintotal time
2 hrcook time
1 hr 40 minIngredients
For the homemade pie crust:
For the butternut squash filling:
Note: The total time does not include 2 hours 30 minutes of inactive time.
- 1
Make the pie crust. In a large mixing bowl, combine the flour, salt, and sugar.
- 2
Add the cold butter to the flour mixture, and work it between your fingers until the dough resembles coarse crumbs and there are no large pieces left. The dough should just hold together when pressed in a handful.
- 3
Turn the dough onto a clean work surface and add the cold water and vinegar.
- 4
Comb through the dough with your fingers until well-combined, then knead the dough until it comes together, no more than a couple of minutes.
- 5
Divide the dough and form it into two shaggy discs about 1-inch thick.
- 6
Wrap the dough discs in plastic wrap and place 1 disc in the refrigerator for at least two hours before rolling out with a rolling pin. Freeze the other disc for another time.
- 7
After the first rest, generously dust a clean work surface and roll the chilled dough into an 11-inch circle.
- 8
Roll up the dough onto a rolling pin and transfer it to a 9-inch pie plate.
- 9
Crimp the edges into whatever pattern suits you, cover the pie crust with plastic wrap, and refrigerate for another 30 minutes.
- 10
While the dough rests, preheat the oven to 385 degrees Fahrenheit.
- 11
Lightly oil a baking sheet, and place the butternut squash halves cut-side down on the sheet.
- 12
Tent the squash halves with aluminum foil and roast until a paring knife passes easily through the skin, about 50 minutes.
- 13
Remove the squash from the oven and reduce the temperature to 350 degrees Fahrenheit.
- 14
Flip the squash halves right-side up and allow them to cool.
- 15
When cool enough to handle, scoop the roasted squash into the bowl of a food processor. Discard the outer skin.
- 16
Blend the squash until very smooth. (If you prefer, take this a step further and pass the mixture through a fine-mesh strainer.)
- 17
In a large mixing bowl, combine the butternut squash purée, melted butter, eggs, heavy cream, brown sugar, and vanilla extract and whisk well to incorporate.
- 18
Add the cinnamon, nutmeg, ginger, and salt and whisk well.
- 19
Remove the chilled pie crust from the refrigerator and pour the butternut squash filling into the pie shell.
- 20
Bake the pie until the crust is golden brown and the filling no longer jiggles, 40–50 minutes.
- 21
Place the finished pie on a wire rack to cool before slicing.
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