I recently created another butternut squash dish — it is so seasonal! The story goes that I was trying to make my eggless pumpkin pie. I had a huge can of pumpkin purée opened a few days ago and refrigerated. It was late Tuesday night and I really wanted to make the pie for Brian.
I was ready with my handy graham cracker crust and spices, but when I opened the refrigerated pumpkin purée, it had gone bad 🙁 It was too late to go to the grocery store. As I watched “A Charlie Brown Thanksgiving” on TV, they came to the scene where Charlie Brown is hosting dinner for his friends, but having too few resources at his disposal he and Snoopy serve popcorn and toast. I started thinking about my own situation and decided — I won’t settle for popcorn and toast!
I returned to my kitchen and found a small butternut squash. It was reserved for another dish I was planning, but I decided it to give it a try. I roasted and puréed it, then mixed and topped it with pistachios. Out came this Pistachio Butternut Squash Pie:
I only eye-balled ingredients, but
if anyone asks per salmonpoetry‘s request in this post’s comments, see below where I worked out the recipe and updated my original post 🙂
For Thanksgiving, I took to my in-law’s some roasted mini veggies and an improv on Nigella Lawson’s express squash recipe. I also need to work out the details of those recipes before posting them here; under time pressure, I often just cook cook cook! without measuring 🙂
O! and on a Thanksgiving note: Sometimes I complain too much, but I really am thankful for a wonderful, big, loving family, a roof over my head, and food on my plate. Especially today, I wish I had the power to eliminate poverty & hunger as there a lot of people in the world who don’t have the basics we have at our fingertips!
Added 11/27/2007 — Here is my recipe per salmonpoetry‘s request in this post’s comments. This is my method and for my ingredients, the best approximation of measurements I could recall.
1 small-medium squash
1 tspn ginger
1 tspn cinnamon
1/2 tspn nutmeg
1/2 cup brown sugar
1/4 cup unsweetened condensed milk (or you can use cream)
I am not sure how big your squashes are salmonpoetry, but My Method was:
1. Cut the squash into halves.
2. Lay them in a baking tray (cut side up) and bake them at 400 F (200 C).
3. When they are finished you’ll smell it, and you can also check with form and see that it is all soft.
4. Let cool to room temperature, then scoop out all the pulp with a sharp spoon, and mash the pulp nicely.
5. In a separate mixing bowl, mix the dry ingredients, add the squash, and then add the milk/cream.
Most pies don’t need eggs. Eggs are used as a binding agent, but when you have a vegetable purée that is so sweet and moist, I find them unnecessary! The natural and added sugars in the filling will caramelize and hold the pie together.
The only reason I used some milk/cream is to keep it moist, and it also helps to mix all the ingredients evenly. If you have so many squashes, perhaps you can try one with and one without milk.
6. I used the store-made graham cracker crust. Pour in the filling, top with pistachios, and bake at 350 F (175 C) for about 25 minutes — you can see it’s finished when the top starts cracking.
I hope it turns out nice 🙂 enjoy!