Butternut squash pie
Preheat oven to 350.
Place butternut squash in a medium sauce pan and add water to cover.
Bring to a boil. Then reduce to a simmer, cover and cook until squash is very tender - about 12 minutes.
Drain squash and put in a bowl. Using a potato masher, mash squash until smooth.
Let squash cool to room temperature.
Add brown sugar, cardamom, salt, cinnamon, nutmeg, allspice, condensed milk and eggs to squash. Stir well to combine.
Melt butter in a small sauce pan. Cook until butter turns brown and has a nutty aroma.
Remove from heat and add butter to squash mixture. Stir to mix.
Place pie on a foil lined baking sheet and bake until filling is mostly set, but with a slightly jiggly center - about 35+ minutes.
Let pie cool 2 to 3 hours. Serve with whipped cream and candied pecans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 453 | ||
Calories from Fat: 191 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 53mg | 16 % | |
Sodium 229.7mg | 8 % | |
Potassium 531.8mg | 14 % | |
Total Carbohydrate 61.8g | 18 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 59.9g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 453
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