Whose got the harvest season blues?

Alright let's admit it, harvest season is the best time of year if you're a grower and you love to make delicious recipes. But even though the harvest season is gone, you can still enjoy wonderful harvest-season food. For instance, butternut squash tend to keep very well at room temperature. I usually store them on top of my refrigerator for months at a time and take them down when I'm craving a little something squash-y. Here's a recipe for my favorite butternut squash (pumpkin) pie:

2 cups of pumpkin pulp purée from a butternut squash (see below)

1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk (or other alternative if you like)

1/2 cup packed dark brown sugar (or sugar in the raw plus 1/2 tablespoon molasses)

1/3 cup sugar (I used sugar in the raw)

1/2 teaspoon salt

3 eggs

2 teaspoons of cinnamon*

1 teaspoon ground ginger*

1/4 teaspoon ground nutmeg*

1/4 teaspoon ground cloves*

1/4 teaspoon ground cardamon (I didn’t put in)

1/2 teaspoon of lemon zest (I didn’t put it)

1 crust (see below)

Add everything together, mix, and put in pie crush. Cook pie in oven (at 350) for approximately an hour (until it no longer wiggles when you shake the dish a little bit). *Note: Spices I didn’t end up measuring, I just estimated.


To make pumpkin purée:

Start with a small-medium butternut squash, cut out the stem and scrape out the insides, discard (or save the seeds, if you like!). Cut the squash in half and lay cut side down on a rimmed baking sheet. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, take off the skins, and mash (or put through a processor for a smoother filling.


To make dessert crust:

Oven at 400. Mix 1/2 cup softened butter, 1/4 cup sugar, 1/2 teaspoon baking power, 1/4 teaspoon salt, 1 egg yolk, 1 & 1/4 cups whole wheat flour. Work dough mixture into hands until it all just holds together. Cover the bottom and sides of a greased pie dish with the dough. Bake just the crust alone for 12 min.


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