Alexandra's Kitchen

A food blog with mostly simple, sometimes fussy, always seasonal recipes.

«
»

31 Comments

Ronnie Hollingsworth’s Most Excellent Squash Pie // A Few Ideas for Thanksgiving

Skip to Recipe

Instead of going with the default pumpkin pie this fall, go for something different and try this squash pie for your autumnal dessert. You won't be disappointed! // alexandracooks.com

May through September, it never crosses my mind to open a can of fruit to make a pie. But as soon as October rolls around, it never crosses my mind not to open a can to make my favorite pies and quick breads and muffins. Is this odd?

I hadn’t thought about it till last week, and the truth is that I had no intention of mastering pumpkin pie from scratch — using canned pumpkin never bothered me. Besides, last Thanksgiving I made Ina Garten’s pumpkin pie from Foolproof, and everyone, high on punch or otherwise, raved.

And I would have made it again had I not read The Dirty Life and been directed by one of you (thank you, Laurie!) to Ronnie Hollingsworth’s Most Excellent Squash Pie, one of four recipes printed at the back of the book. In the preface to the recipe, Kristin Kimball sold me: “Pumpkin shmumpkin, winter squash has more flavor and better texture.” She likes butternut best.

Again, I’ve never tried roasting pumpkin but from what I’ve read online — that it’s watery, fibrous, bland — I’m happy I’ve been using the canned stuff for all of these years. And I’m not surprised by Kimball’s note because none of these characteristics apply to squash, whose cooked flesh makes the silkiest soup, the creamiest pasta sauce. And, it turns out, a damn good pie.

Look, I’m not trying to create more work for you, but if you think about it, roasting a butternut squash is as easy as — can I say it? — pie. How many times do you roast a squash over the course of a winter? You can do it in your sleep. This one is for all of you from-scratch types. Forget the pumpkin this year — you won’t be disappointed.

Instead of going with the default pumpkin pie this fall, go for something different and try this squash pie for your autumnal dessert. You won't be disappointed! // alexandracooks.com

oopsidasies…may have left these in a little too long:
roasted butternut squash

One 2 lb. 10oz butternut squash yielded about 3 cups purée:
roasted squash purée

filling, ready to be mixed

filling

blender

piedough

ready to be blind baked

pie, ready for oven

just-baked pie

Thanksgiving ideas:

A few staples:

Philadelphia Fish House Punch (lethal but delicious and always a hit)
Alice Waters’ Potato Gratin
Red Wine Cranberry Sauce
No-Knead Thyme Dinner Rolls
The Prettiest Pink Apple Sauce

Many more ideas can be found on this Pinterest board.

A few ideas for what to serve with this most excellent squash pie: 1. Calvados: Last weekend, a few friends made brunch and served small glasses of this Calvados with homemade pound cake, and the combination was lovely. Calvados is a nice complement to pumpkin pie as well and I imagine so many desserts on the Thanksgiving Table:
calvados

2. Freshly whipped cream: If, and only if, you have a tiny kitchen lacking a blender or food processor, know that you can make whipped cream using a mason jar. I saw a little recipe in the back of the latest Saveur that called for a 15-minute freezing of a 1-qt mason jar filled with 1 cup of heavy cream, two tablespons confectioners sugar, and 1 teaspoon of vanilla. After the brief freezing, you shake the jar till your arms fall off, and with any luck you will open the jar to find…

mason jar

luscious whipped cream. Good luck.
whipped cream

Print

Ronnie Hollingsworth’s Most Excellent Squash Pie

Prep

Cook

Total

Yield 10

Dough yields two 9-inch rounds, enough for 2 pies (freeze one round for later if necessary). 

Note: you can use any pie dough you like. This is the one I use for everything — galettes, tarts, etc. Dough can be made up to a week in advance and stored in the fridge or made weeks in advance and stored in the freezer.

For a more visual guide to making the pie dough, watch this video.

I've used a variety of squashes, the names of which I do not know, but one had the color of a butternut but looked like the shape of a squat pumpkin; another looked like a delicata but had the shape of an acorn squash. Update post TG 2016: I no longer blind bake the crust. It doesn't seem necessary. As soon as I make the dough, I divide it into two portions, roll it out, fit each into two pie plates, and chill them wrapped in plastic wrap or wax paper until ready to use them. Dough recipe halves well.

Ingredients

For the pastry:

  • 2½ cups (11.25 oz | 320g) all-purpose flour
  • 2 tablespoons sugar
  • ½ tsp. table salt
  • 16 T. (8 oz | 227g) unsalted butter
  • ½ C. + 2 T. (4 oz + 1 oz) ice water

For the pie:

  • 1 medium butternut squash, about 2.5 lbs or enough to yield 2 cups of purée
  • 1 1/2 cups heavy cream
  • 3 eggs, beaten
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground or powdered nutmeg
  • 1/8 teaspoon ground cloves (I omit)

Instructions

  1. Make the dough: In a large bowl, whisk flour, sugar and salt together (or pulse in food processor). Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. (If using food processor, pulse at 1-second intervals until butter is the size of peas.) Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball, divide in half, and flatten each half into a disc.
  2. If you are making a pie immediately, roll out one disc, place in a 9-inch pie dish and chill until ready to use. Wrap remaining disc in plastic wrap and refrigerate or freeze until ready to use.
  3. Meanwhile, halve and clean the butternut squash, rub the flesh lightly with olive oil, and bake at 400ºF on a parchment-lined baking sheet, until very soft, about an hour (but start checking after 45 minutes). When cool enough to handle, scoop out the flesh, transfer to a food processor and puree until smooth. Measure out 2 cups. It a large bowl, whisk together the eggs, cream, salt, sugar and spices. Whisk in the squash.
  4. Add squash mixture to chilled shell and bake at 350ºF for 45 to 60 minutes, depending on your oven and how much squash purée you ended up using, until the center is barely set. Let cool completely before serving.

Did you make a recipe?

Tag @alexandracooks on Instagram and hashtag it #alexandracooks.

Reader Interactions

Comments

  2. I love all these variations on pumpkin pie! I also just roasted all the gourds I had at home, and now have acorn butternut pumpkin delicata puree all up in my freezer. Beautiful pie, all those crackles in the top make it look so tasty!

    Reply

  3. Love the look of that pie and so true what yoi say about timned fruit. I imagine there will be no going back. That lovely color of the baked squash pie to start with–golden not that dreary dull pumpkin color.

    Reply

    • Hi Rebecca!

      OK, I don’t know. I feel like I tried to use the peasant bread for bread pudding once, and I wasn’t that happy with it, but I might not have dried it out enough. I hate to discourage you from using it — would make me so happy! — but I also don’t want to lead you astray. I have a friend who uses it for the Zuni Cafe bread salad recipe, but that’s a little different. I think if you use it, you just have to be sure that it is really dried out. Wish I could give you a better answer!

      Reply

        • I know, it is, and I wish by now I had mastered recipes for stuffing, bread pudding, French toast, etc. using the peasant bread…one day I’ll get there. I have a stuffing recipe from Food52 made with challah that I am seriously contemplating for next week. If I make a stuffing with the peasant bread, I will be sure to report back!

          Reply

  6. I so love this pie and love even more that you made it! I’m making one for Thanksgiving…..man, did this year go by fast! <3 XO!

    Reply

  7. Awesome jarred-whipped cream trick! Just in case like, the power goes out 🙂 Oh my gosh — last night I was making a lasagna dinner for 7 (to be served tonight) and I heard a POP, and my front-right burner, the one I use most often, blew out. I hope our landlord has some spare time today!! ahhh

    LOVE that you used squash in this pie! It looks so wonderful. And doesn’t really seem like much extra work, not for the payoff, anyway 🙂 Happy Thanksgiving!

    Reply

    • Oh no! That is the worst. Why do these things always happen when you are expecting company? Sophie, I need your lasagna recipe — I signed up for this meal train thing at my kids’ school, and I have like 4 dinners to make this next month, and I always feel like lasagna is the best gift in the world. I will email you. Happy Thanksgiving!!

      Reply

  9. I made it last night… It turned out perfect and everyone liked it, flavor was amazing and it actually looked quite similar to yours (cracks and everything)… THANK YOU!!!

    Reply

  10. What an excellent way to use up the last of my butternut squash from this year’s garden. The one thing I did not do with this recipe is the heavy cream-to minimize fat content I used evaporated milk (I also think coconut milk would work for a dairy free version) and was still fantastic. Not one piece left for today ;( but I guess that’s a compliment! Will be making this version rather than pumpkin from now on. It is also great in individual ramekins w/out any crust at all-my grandson’s favorite dessert. Bake those about 20 minutes or until just firm.

    Reply

  11. While I can fully agree that this looks fabulous (and I have in fact made butternut squash pies in the past, just substituting the squash for the pumpkin in my usual recipe), I would like to stand up in defense of using fresh pumpkin. Quite a bit depends on what kind of pumpkin you use. Some friends of mine have a pumpkin patch every fall and I usually get one or two of their “sugar” pumpkins–these are smaller and sweeter than a big jack-o-lantern pumpkin. Also, very easy to cook. Just pierce thoroughly (to avoid explosions), put in a large baking dish, and bake at 350 until totally soft–no need to cut it up beforehand at all. (Which is great, because cutting up raw pumpkin is a pain in the rear.)
    When it’s done, it’s super easy to separate the flesh from the rind and the seeds and stringy stuff, and then it’s just a quick whirl in the blender/food processor before it’s ready to use. I had 2 different pies made with sugar pumpkins this Thanksgiving and they were both outstanding.

    Reply

  12. Hard to believe that it’s almost Thanksgiving again! The year just slips by me faster and faster….It’s beautiful here and I got a new camera a couple of weeks ago and have been having a ball playing with it….I got a Canon Rebel 5….I’m already planning dinner and the tablesetting for Thanksgiving…of course those are the easy, fantasy, parts before the big day arrives and the work starts! Hope you and Ben and all the tykes are doing fabulous! Happy Autumn! I’m making the squash pie this year too, your pictures are making me want it right now! That’s funny, you just liked a pic on Instagram as I was typing……lol…..XXOOXX Laurie

    Reply

    • Hi Mary, I worry about the condensed milk — it’s very sweet, and I worry it might make the pie too sweet. But I’m also all for just going for it — what’s the worst that could happen?

      Reply

  14. This is still my favorite Fall/Thanksgiving dessert! It’s on the menu again this year……I’ve made a garden seating area finally and I’m eating my pie in the garden with some hot cider spiked with something! Tee hee! Happy Thanksging doll! ❤️❤️?❤️❤️

    Reply

  15. Thanks for sending the recipe along.
    I too have used what ever type of squash or pumpkin I have. Occasionally some are a little watery so after cooking so I let them sit in a colander for a bit to thicken. This will also make a delightful pumpkin/squash cheese cake.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *