Depths-of-Fall Butternut Squash Pie
My two-pies-in-one-pie-pan experiment helped me to choose my first pie for the pie competition at work. This pie is delicious. I’m thinking the filling would make a great squash salad for Thanksgiving…
Depths-of-Fall Butternut Squash Pie – from Dorie Greenspan’s “Baking from My House to Yours”
Double pie crust – I used this recipe
1 1/4 pounds (about 2 cups) cubed (1-inch) peeled, ready-to-cook butternut squash
2 ripe pears, peeled, cored, and cut into 1/2-inch cubes
1/2 cup moist, plump dried fruit, such as cranberries, raisins, or finely diced apples or pears
1/2 cup (packed) light brown sugar
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Grated zest of 1/2 orange
2 Tbsp fresh orange juice
1/3 cup coarsely chopped walnuts
2 Tbsp plain dry bread crumbs
Position rack in the lower third of oven and preheat to 400 degrees.
Cook squash in microwave for 6 minutes, or until almost cooked through (or you can steam the squash). Pat the squash dry and toss it into a large bowl.
Add the remaining filling ingredients to the bowl and turn them gently with a large rubber spatula to blend. Let the filling sit for 5 minutes or so, just long enough to give the sugar time to melt, then gently mix again.
Remove the pie plate and top crust from the refrigerator and put the pie plate on a baking sheet lined with parchment or a silicone mat. Spoon the filling into the bottom crust and level the top. Brush the rim of the bottom crust with a little water and center the rolled-out top crust over the pie – if the top crust is too cold and not pliable, let it sit for a couple of minutes. Using your fingertips, press the top crust gently against the bottom. Seal crusts together.
Using a small sharp knife, cut 4 slits into the top crust, and cut a circle out of the center of the crust using the wide end of a pastry tip. Refrigerate pie for 30 minutes (if you have time). The pie can also be wrapped airtight and frozen for up to 2 months; bake directly from the freezer, adding about 10 minutes to the baking time.
Brush the top of the pie lightly with water and dust with a little sugar. Bake the pie for 55-60 minutes, or until it is deeply golden and the filling is bubbling up through the center hole. Check the pie at 40 minutes – if it is already pretty brown, cover it loosely with a foil tent. Transfer the pie to a rack to cool to just warm or room temperature.
Storing: This pie is really best served the day it is made. If you must keep it overnight, store it covered in the refrigerator and bring it to room temperature or warm it for a few minutes in a 350 degree oven before serving.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love blueberries in pancakes and waffles. They’ve gotta be good in cinnamon rolls too!
Yum! I have always wanted to make my own cinnamon rolls but have always been a tad nervous about he process!!! These look amazing with the blueberries!!
P.S. I found your blog today when you posted that you were from Boston on Tina’s blog! I am from just outside of Boston too!
these look amazing. I love cinnamon rolls, and this combo sounds great!
Can you tell me how to make the frosting?
I love the blueberry, I tried swapping them with raspberries and they were just as good if not better. Love the base recipe.
I made these today cheating with crescent roll dough. They were amazing!
Da bomb! Brilliant, as well as yummy:)
Thank you! I will make an impression at brunch tomorrow..lol
Made these for Easter breakfast (blueberry cinnamon rolls, hardboiled eggs, and thick sliced ham slices). What a delicious treat! I don’t know if I’ll ever go back “regular” cinnamon rolls again! I cut the recipe in half. Perfect amount for my husband, myself, and 3 teenaged boys. Honestly, I can’t say enough about this recipe. These rolls are worth every minute spent making them. To avoid having to get up so early, I saved the second rise for the morning. After slicing the rolls and placing them in the greased pan, I covered them tightly with plastic wrap and placed them in the fridge overnight. I took them out of the fridge and let them set at room temperature to rise for about an hour before placing them in the oven. They were perfect! Thanks so much!
beantownbaker — April 27th, 2014 @ 2:50 pm
So glad you enjoyed them!! I’ve done the second rise the next morning as well.
Forgot to mention that a step was left out of the recipe: it never tells you to sprinkle the rolled out dough with sugar and cinnamon mixture (& 2 T flour?).
beantownbaker — April 27th, 2014 @ 3:01 pm
Thanks for pointing this out. I updated the recipe to reflect this.
Hi there – I was wondering if this dough would be okay to freeze? I’m a novice when it comes to anything baking related!
beantownbaker — September 2nd, 2014 @ 7:14 pm
I have blogged about freezing cinnamon rolls here: http://www.beantownbaker.com/2011/01/pumpkin-cinnamon-rolls.html I like to par-bake them, then freeze them, then finish baking them when you want them.
I found that the cinnamon was over powering. I will add 3 tsp next time 4 Tablespoons was way to much.
Is there any kneading involved???