Butternut Squash Pie

Butternut Squash Pie
Recipe type: Dessert

This recipe is a fair amount of work, but if you are feeling idustrious and want to make a homemade substitute to the ordinary pumpkin pie, here’s your chance
  • 1 unbaked and chilled 9-inch pie shell
  • 1 large butternut squash, cooked and pureed, about 1½ cups pureed squash
  • 1 cup light brown sugar, firmly packed
  • 3 large eggs
  • ¾ cup evaporated milk or half-and-half
  • 1½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla

  1. To cook squash:
  2. Cut the squash in half lengthwise; remove stem and scoop out the seeds.
  3. Place the squash, cut side down, on a foil-lined oiled baking pan; add about ½ cup of water to the pan.
  4. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork.
  5. Let cool completely then peel and mash or puree the squash or put it through a food mill.
  6. Measure 1½ cups of the squash and set aside.
  7. Reduce oven to 350° F and position an oven rack in the center of the oven.
  8. In a mixing bowl with electric mixer, beat the squash with the brown sugar.
  9. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla.
  10. Beat until well blended.
  11. Pour the filling into the chilled pie and place on the center oven rack.
  12. Bake for 45 to 55 minutes, or until set.
  13. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won’t get too dark.
  14. When the filling is set, transfer the pie to a rack to cool.
  15. Serve just warm or at room temperature with a dollop of whipped cream.


Wild Apple Almond Torte

Wild Apple Almond Torte
Recipe type: Dessert

  • Crust:
  • ½ c. salted butter, softened 1 tsp. vanilla extract
  • ⅓ c. sugar 1 c. all-purpose unbleached flour
  • Filling:
  • 8 oz. neufchatel/cream cheese, softened
  • 1 egg
  • ½ tsp. almond or vanilla extract
  • ¼ c. sugar
  • Topping:
  • 4 medium sized apples, cored & sliced very thin
  • ⅓ c. sugar
  • ½ tsp. cinnamon
  • ⅓ c. sliced or slivered almonds

  1. Grease a 9” springform pan.
  2. Preheat oven to 400 degrees.
  3. Crust:
  4. Process butter, sugar, & vanilla in a food processor.
  5. Add flour & pulse a few times.
  6. Press into greased pan, forming a 1” lip on the sides.
  7. Bake for 5 minutes. Remove & cool while you prepare the remaining ingredients.
  8. Filling:
  9. Combine sliced apples, sugar, & cinnamon in a bowl, toss to coat, & set aside. Process filling to a smooth consistency.
  10. Pour filling into crust & carefully spread apple slices overlapping in a spiral design. Reserve any remaining liquid in bottom of bowl.
  11. Sprinkle almonds over the top. Bake for 10 minutes, pour reserved liquid over the top Reduce heat to 350 degrees and bake for another 15-20 minutes
  12. Torte is done when apples are softened & filling is firm.
  13. Cool before serving.