My Brother’s Butternut Squash Pie

This Butternut Squash Pie is a cross between a side dish and a pie, offering a comforting blend of sweet and savory flavors. It’s like a warm hug from your best friend in dessert form!

Total Time: 1 hr 30 min
Prep Time: 10 min
Cook Time: 1 hr

• Ingredients for 8 servings:

Filling:

– Unsalted butter, for greasing
– 1 medium butternut squash
– 3 tablespoons olive oil
– 1 tablespoon kosher salt
– 2 teaspoons freshly ground black pepper
– 1 cup granulated sugar (200 g)
– 2 large eggs, room temperature
– ½ cup milk (120 mL)
– ½ stick unsalted butter, melted and cooled
– 1 teaspoon vanilla extract
– 1 teaspoon five spice

Topping:

– 1 cup light brown sugar (200 g)
– ½ stick unsalted butter, melted and cooled
– ½ cup self-rising flour (65 g), such as White Lily
– ½ teaspoon kosher salt
– 1 cup pecan halves (125 g)

• Preparation:

1. Make the filling: Preheat the oven to 425°F (220°C). Grease a 9-inch-wide, 2-inch-deep pie dish with butter.
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Sprinkle with salt and pepper. Roast until tender and beginning to brown, about 30 minutes.
3. Let the squash cool, then peel the skin and transfer the flesh to a bowl. Crush into bite-size pieces and add sugar, eggs, milk, melted butter, vanilla, and five-spice. Mix until combined, then pour into the pie dish.
4. Make the topping: In a bowl, mix brown sugar and melted butter. Add flour and salt, mixing until coarse sand texture. Sprinkle over the squash, covering completely. Arrange pecan halves on top in circles.
5. Bake until golden brown and squash bubbles, about 30 minutes. Let cool slightly before serving.

Indulge in this delightful sweet and savory pie!