Roasted squash and maple pie

Recipe Type Food
Servings 8
Preparation Time Over 30 min

A savoury and delicious recipe featuring locally grown squash.

Ingredients Directions

Ingredients

9” prepared pie crust

1-2 lb butternut or acorn squash, halved and seeded

1 cup maple syrup

1 cup heavy cream

2 eggs

2 tbsp bourbon (or vanilla)

2 tbsp flour

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

1/2 tsp salt

Directions

Preheat oven to 450°F.

Place squash on a parchment or foil-lined baking tray cut side down. Roast until very soft, about 45 minutes.

Let cool and scoop the flesh out of the squash. Purée in a food processor until smooth.

Reduce oven to 350°F.

Whisk together 2 cups of squash purée, maple syrup, cream, eggs, and vanilla. Whisk in flour and spices until thoroughly combined. Pour into prepared crust. Bake about 45-50 minutes until set but center still jiggles. Check the pie after 35 minutes and if the crust is well browned, cover the edges with a ring of foil. Remove from oven and let cool. If desired, serve with whipped cream or vanilla ice cream.