Did you know that most of the commercially canned Pumpkin is actually Butternut Squash? Yes! Many years ago after a particularly terrible Pumpkin crop, the Canned Pumpkin industry had to scramble for their holiday product. Butternuts are a much more reliable crop and have a shorter growing season so it was a perfect stand-in. They are both members of the same Maxima family of Squashes and when traditional spices are added they have virtually the same flavor and texture. Since that time most of the “Pumpkin” canned in the United States is actually Butternut Squash. It’s super easy to make a Butternut “Pumpkin” Pie!
Prepare Butternut: rinse the Butternut to remove any residual dirt (it is straight from the Farm!). Cut lengthwise in half and scoop out the seeds (reserve to toast if you like them). Place the two halves cut-side down on a lined baking sheet and roast in a 400-degree oven for 20-30 minutes. The exterior skin with be dry and crusty and a bit shriveled up. Allow the Squash to cool then scoop out the pulp. You can mash and use the pulp at this stage but for a creamier textured pie run it through a food mill, strainer, food processor or beat well in a mixer until smooth. You may have more than two cups, refrigerate or freeze the rest for soup.
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2 cups mashed cooked Butternut Squash
(1) 12-ounce can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon*
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
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Combine the Butternut with evaporated milk, eggs, brown sugar, spices and salt using an electric mixer or food processor. Pour mixture into prepared crust. Bake for 40 minutes at 400 degrees or until when a knife is inserted in the middle comes out clean. Allow to cool for at least an hour before serving.
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*You can use 1-1/2 to 2 teaspoons Pumpkin Pie Spice instead of the separate spices if that’s what you have.
