Can I use Butternut Squash for pumpkin pie? I've been assigned Julia's pumpkin souffle pie

J

joe

Well-known member
for Thanksgiving, and it is foolproof with canned pumpkin. But I have two big beautiful butternut squash in my pantry and it seems a shame to go out and buy canned pumpkin. I was thining to halve and roast one of them, and use the flesh for the pie. Has anyone ever used squash for pie?

 
Joe, I used butternut squash for a pumpkin bread and wasn't impressed. It didn't seem

to have as deep a flavor for me.

But then I haven't been impressed with butternuts for the past year. For some reason they just seem...wimpier in taste.

Five years ago I would have given your suggestion a resounding YES. Now I would be afraid to waste the ingredients.

On the other hand, you do have organic food resources that might be better tasting than what I have.

 
Not wishy-washy, just nuanced. I think you're right. Since it's T-Day and the family is expecting

the same pie as usual, I will buy canned pumpkin and save the butternuts for something else.

 
Some years ago, I used my own home-grown butternuts for pie and the results were very pleasing. . .

My own butternuts were so sweet that I was able to reduce the sugar in the pie recipe. The flavor was very good.

Of course, my squash were fully ripe, and got a chance to sit for a while, which helps them mature, kind-of. I have seen buttenuts in the store, and some do not look fully ripened as they have a pale skin and greenish stems.

 
I have heard that a lot of canned pumpkin IS butternut. But I would go with what

you know works.
I saw a recipe for raw butternut squash salad--shaved butternut (squash cut into cubes and shaved with a veggie peeler or mandoline) with pumpkin seeds (I think salted and roasted) and buttermilk smeared on the bottom of the serving dish. That was as different a use for BNsquash as I've seen--looked delicious.

 
I did it once a long time ago but didn't like the results much

The flavor was not "deep" enough for my taste.

BUT- if you ever have a Kaboucha squash sitting around that you don't know what to do with, try that. This kind of squash works very well in a pie. It has the "deep" flavor I love and the flesh is drier than a Butternut. Wonderful squash.

 
These are actually not homegrown. They are from Trader Joe's

The gophers got my crop this year.

 
I read an article a while back that said that various "families" of winter squash need. . .

appropriate curing. No curing means lesser flavored squash and of course you need to pick them ripe!

Please note the chart on this page that gives both curing time AND peak eating time. Butternuts are supposed to have a *three month* cure time (!) before optimal eating quality :
http://www.johnnyseeds.com/t-winter_squash_eating_guide.aspx


And the article here gives lotsa info.
http://www.cappersfarmer.com/yard-and-garden/curing-squash-ze0z1212zwar.aspx

 
Thank you Mistral! That explains something I remembered from my childhood about putting them

aside for awhile before eating, I think in the cellar. I've also noticed that when I buy butternut squash that is more golden in color than whitish, it tastes better and has deeper color inside.

 
I just noticed the Master Food Preserver title, is that new? In any case, way cool. I appreciate

your info and advice.

 
No, not new. . .

I have been an MFP for almost 20 years. I like volunteering with them--we all like food and it is fun!

 
I agree: brown stem, no green lines radiating from stem's base. . .

and a good, deep, golden tan = better flavor. Not that wishy-washy light stuff color!

 
One problem we have here in SoCal is that September is our hottest month. It's hard to find a cool

place to store squash after harvesting. I put them in my garage but some don't make it.

 
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