You have certainly understood, I love cooking butternut squash. After stuffing it with camembert, then cooking it with spaghetti, here it is for dessert.
I tend to cook pumpkin sweet. In brioche of course, but also in tarts, cream, cakes or lattes… It’s an inexhaustible source of inspiration. And a treat every time.
The butternut squash is a little forgotten in my desserts. However, its sweet side and its softness make it just as ideal for preparing sweet preparations. I only found one brioche recipe on the blog.
Of course, I couldn’t resist preparing a pumpkie pie on Saturday, in a nod to Halloween. So I prepared it this time with a butternut. With its little spicy taste, this pie was delicious.
However, I rushed to take a photo. Since the time change, the days have become drastically shorter and I have not yet relearned how to manage this parameter. The pie you see in the photo was just out of the oven. She was still very warm. Click-clack! That’s it for the picture. But, my pie ended up a bit bare. In fact, we tasted it garnished with roasted pecans and maple syrup. I let you imagine the delicacy. And I advise you to taste it this way. And if you have a pecan nut ice cream, don’t hesitate!
Sweet butternut pie:
1 pinch of yeast
1 pinch of salt
25g ground almonds
50g icing sugar
110g soft butter
1 pretty butternut squash (for 450 g of puree)
1 can sweetened condensed milk (397g)
2 eggs and 1 yolk
60 g blond vergeoise
1 heaped tsp of spices (mixture of cinnamon, ginger, nutmeg, allspice and cloves)
1 tbsp vanilla syrup
Start by preparing the dough.
In the food processor, put the flour, yeast, salt, ground almonds, icing sugar and soft butter. Mix for a few seconds so as to have a “sand”.
Add the egg and mix briefly, until a ball forms.
Put the dough on a sheet and spread it to fill a circle or a mold 24 cm in diameter and 3 in height. If the dough is too soft, you can refrigerate it for a while to make it easier to handle.
Refrigerate for at least 1 hour.
Meanwhile, prepare the garnish.
Preheat the oven to 180°C.
Peel and cut the butternut squash into pieces, and arrange them on a platter. Cook for about 20/25 minutes, turning regularly.
When they are soft, blend them until you get a fine purée. If necessary, add a little water.
Lower the oven temperature to 160°C.
Bake the shortcrust pastry. To do this, place a baking sheet and seeds on top.
Cook for about 25 minutes.
Mix 450 g of puree, condensed milk, eggs, brown sugar, spices and vanilla.
Remove the baking sheet and the seeds and pour the filling over the pre-baked pie shell.
Cook for 30/35 minutes.
Leave to cool before serving with pecans baked for 10 minutes, maple syrup and possibly whipped cream or ice cream.
To finish: I used a slightly high and fluted perforated circle for this pie. Really, circles are very handy for making pies. To try is to adopt. For a perfect result, I put my circle and therefore my pie on a perforated mat. Thus, the dough is very crispy.