“Pumpkin shmumpkin, winter squash has more flavor and better texture.” So true. I have been making this squash pie with butternut squash for the past five Thanksgivings, and it always receives rave reviews. Are you skeptical about switching up your pumpkin pie routine? Consider this: Would you agree butternut squash makes the silkiest soup and the creamiest pasta sauce? For these same reasons, it makes the most custardy “pumpkin” pie. Don’t let the work of roasting a butternut squash deter you. Can I say it? It’s easy as pie! How many times do you roast a squash over the course of a winter? You can do it in your sleep. I promise you: If you forget the pumpkin this year, you won’t be disappointed. PS: Thanksgiving One 2 lb. 10oz butternut squash yields about 3 cups purée: Freshly whipped cream: If, and only if, you have a tiny kitchen lacking a blender or food processor, know that you can make whipped cream using a mason jar. I saw a little recipe in the back of the latest Saveur that called for a 15-minute freezing of a 1-qt mason jar filled with 1 cup of heavy cream, two tablespoons confectioners sugar, and 1 teaspoon of vanilla. After the brief freezing, you shake the jar till your arms fall off, and with any luck you will open the jar to find… Luscious whipped cream! Garnish with pie crust cookies, if you wish! 5 from 6 reviews
