Butternut Squash Pie with Browned Butter and Sage
Classic fall ingredients work perfectly together in this holiday pie.
Keywords
- Desserts or Baked Goods
- Vegetarian
- Dessert Pies
- Thanksgiving
- Holiday
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Grater
- Pie dish
- Pie weights
- Rolling pin
- Cooling rack
- Kitchen scale
- Oven
- Microwave
- Stove
- Freezer
- Refrigerator
- Skillet
- Saucepan
- Baking sheet
- Mixing bowl
- Spatula
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Aluminum foil
- Plastic wrap
- Fork
Ingredients
- 10 tablespoons unsalted butter, chilled, divided
- 1 1/4 cups (6¼ ounces/177 grams) all-purpose flour, divided
- 1 tablespoon sugar
- 1 1/2 tablespoons minced fresh sage or thyme
- 1/2 teaspoon table salt
- 1/4 cup ice water, divided
- 8 tablespoons unsalted butter, cut into 8 pieces
- 1 teaspoon minced fresh sage
- 30 ounces (850 grams) butternut squash, peeled, seeded, and cut into 1-inch pieces (5 cups)
- 1 teaspoon table salt
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon ground nutmeg
- 3/4 cup packed (5¼ ounces/149 grams) brown sugar
- 3/4 cup heavy cream
- 2/3 cup whole milk
- 2 large eggs plus 2 large yolks
- 1 teaspoon vanilla extract
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