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.

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11 Responses to “Spicy Butternut Squash, Goat Cheese and Lentil Salad”

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    1
    Shannon — November 16, 2010 at 12:18 pm

    Ooh, that sounds great!

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    2
    Emily — November 16, 2010 at 1:50 pm

    That sounds pretty incredible! Love your 5 day idea 🙂

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    3
    amanda @ fake ginger — November 16, 2010 at 4:59 pm

    That looks delicious! I wish I could convince my husband to eat squash. 🙁

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    Boston Food Diary — November 16, 2010 at 5:43 pm

    LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!

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    Nutmeg Nanny — November 16, 2010 at 5:53 pm

    Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!

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    Megan — November 16, 2010 at 6:14 pm

    I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!

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    7
    Cara — November 17, 2010 at 1:29 am

    I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?

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    Jen — November 17, 2010 at 2:29 am

    Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.

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    Taylor — November 17, 2010 at 4:00 am

    This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!

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    Shannon — November 17, 2010 at 3:47 pm

    i made this too and it was AWESOME 🙂

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    Fun and Fearless in Beantown — November 19, 2010 at 5:34 pm

    I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!

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