a baking

click on the pie for the pie recipe


I found a butternut squash for 50 cents- and in the photo above is what a loaf of bread with home-grown yeast looks like.

To make butternut squash pie (um, this is a pretty standard pumpkin pie):

Peel, cube, seed and bake a whole butternut squash in a roasting pan with a little water, partially covered in a 350F oven until tender. Mash with a potato masher, puree in a blender, in a food processor or with an immersion blender. Cool.

Mix 2 cups of the cooled squash puree with:
scant 1 cup brown sugar, not firmly packed
1 tsp cinnamon
1/2 tsp freshly, finely grated ginger root (you can always use dried)
1/2 tsp freshly grated nutmeg
1/2 tsp ground cloves
scant 1 tsp salt
1-1/2 cups milk and light cream mixed together (I suggest equal amounts- no need to go overboard on richness)
3 med-to-large eggs

This is enough for a 9-10″ pie. Beat this whole mixture together, food-process it, whisk it thoroughly and pour the custard into an unbaked pie shell with a high rim on the crust. Bake at 375F for about 45 minutes, until the filling appears to be set in the center when you give a gentle shake to the pie.

Try Acorn, Hubbard, Turk’s Cap, or Kabocha squash if you can lay hands on them- I think I’ve used most of these winter squash varietals for pie or bread at one time or another. This beautiful vegetable has always been treasured by Indigenous people in North America because they not only taste wonderful and are incredibly nutritious (lots of vitamins A and C, fiber, antioxidants- and quite literally scores of other nutrients- truly a superfood); they store well and they lend themselves to versatile preparations.