Leaves are changing color, nights are cool, and pumpkins and pumpkin recipes are everywhere. Did you know you can make “pumpkin” pie from butternut squash? At Strawberry Hill Farm we prefer it! Pies made from butternut squash have a smoother, creamier texture and aren’t as watery. See tips from Mary below on how to cook butternut and use it in a pie.
This week our farm stand includes (besides butternut squash): arugula, romaine, red beets, garlic, kale, onions, peppers, sweet potatoes, flower bouquets, ornamental gourds, tea mix and fresh herbs. We also still have some tomatoes and raspberries, and a very limited amount of green beans. Plus our farm fresh eggs and grass-fed beef, strawberry and raspberry jam, and local honey from Mullet Apiaries.
To make a butternut squash pie:
You can use butternut squash in your favorite pumpkin pie recipe. (Mary prefers the recipe from her 1976 Betty Crocker cookbook!) Just puree the cooked squash in a food processor or blender until smooth (you may need to add a little water). Here are several methods for cooking the squash:
- Cut squash in half, lengthwise. Remove stem, seeds, and stringy pulp. Place squash halves cut side down in a 9 by 13 inch glass baking dish. Add 1/2 cup of water, then cover tightly with foil. Bake at 350˚ F for one hour. Remove from oven and let cool slightly before scooping out flesh.
- Cut squash in half, lengthwise. Remove stem, seeds, and stringy pulp. Cut into large pieces and cook in boiling water until tender. Let cool before peeling.
- Cook squash whole in the microwave. Cut several slits in the skin to allow steam to escape. A medium-sized squash will take about 10 minutes to cook. Remove carefully as it will be very hot. Let cool before handling. Remove seeds and stringy pulp and scoop out the flesh.
If you want Mary’s recipe, just send her a text or email us.
