Roasted Butternut Squash Rosemary Pie

Single All-Butter Pie Crust

1-1/4 cups AP flour
½ t. salt
4 oz. unsalted cold butter
3-4 T. ice water

 Combine the dry ingredients. Cut in the butter. Add water and gently press into dough. Refrigerate for a least one-hour. Roll out dough and transfer to a 9inch pie dish. Blind bake the crust for 20 minutes at 350.

 Pie Filling
 3 cups (large dice) butternut squash
1 T. minced fresh rosemary
2 T. olive oil
1-12 oz. can sweetented condensed milk
1 T. vanilla 1 t. ground green cardamom
1 t. salt
2 t. cinnamon
3 eggs

On a sheet pan, toss the squash rosemary and oil. Roast for 30 minutes at 375.

 In a food processor, puree the squash mixture, sweetened condensed milk, vanilla, salt, cardamom, and cinnamon. Add the eggs and pulse thoroughly, to incorporate (without over mixing). Pour the mixture into the pre-baked crust.

Bake at 350 for 50 minutes. Cool to room temperature before serving.

Serve with lightly sweetened whipped cream.


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