Why is my roasted butternut squash soggy?

There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly .

What is the difference between pumpkin and squash pie?

After all, squash is earthy like a pumpkin, but also less stringy, sweeter, and more vibrant in color .

How do you keep squash from getting mushy?

If the pan is too crowded, the squash will steam rather than roast or sauté, which can cause it to become mushy. Roast the squash at a high temperature : Roasting the butternut squash at a high temperature (around 425°F) will help to evaporate excess moisture and prevent it from becoming soggy.

How to keep butternut squash from getting mushy?

Make sure all of the squash is coated with oil. Place in oven and roast for 25 to 30 minutes, stirring once, or until squash is golden brown and fork tender. Don't overcook it or it will get mushy.

Which squash is best for pie?

Any winter squash can make a pretty good pie. It's hard to go wrong when you're adding cinnamon and topping with whipped cream. If you're making pumpkin pie from scratch, try swapping in butternut squash for a sweeter, smoother pie. Sugar pumpkin tends to have stringy fibers.

Can buttercup squash be substituted for butternut squash?

You can use any winter squash, including butternut, buttercup, Hubbard, sugar pumpkin, and acorn, interchangeably in recipes. So if you can't find butternut squash, grab whatever you can.

Can I replace pumpkin with butternut squash?

Butternut, buttercup, honeynut and acorn squashes are all suitable substitutes . Each of these types of squash has a similar texture to pumpkin and some natural sweetness. To substitute these squashes for pumpkin, prepare them as you would pumpkin for fresh pumpkin puree: clean, roast, puree in a food processor.

Why is my butternut squash wet?

When picked immature they are usually watery and poor in flavor . Flavor is also better after some cold weather, but remember they are not frost-hardy. Butternut should have lost all its green color and turned a distinct tan before being harvested and cured.

How do you fix soggy roasted vegetables?

The Oven Temp Is Too Low But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F . The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender-crisp.

Should butternut squash be soft after cooking?

For more delicious ideas, check out my caramelized Maple Roasted Butternut Squash recipe. Roast the squash for 30-40 minutes, stirring once halfway through cooking, until the largest pieces of squash are fork tender .

Why is my butternut squash weeping?

Cut into a just-picked hard squash for the first time, and you'll be surprised by the weeping moisture on the surface of its flesh. The Spanish have a word for this moisture: “rocío.” It's the same word used to describe morning dew and the virginal freshness of girls at the age of their First Communion.

Butternut Squash Pie Family Recipe - The Woks of Life (2024)

Home Recipes Butternut Squash Pie Family Recipe

by: Sarah

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Posted:11/07/2016Updated:9/15/2020

Butternut Squash Pie Family Recipe - The Woks of Life (2)

Ok so over the weekend, we talkedturkey––specifically, this all-in-one Thanksgiving meal of herb-roasted turkey breast, stovetop stuffing, and gravy.

Now, it’s time to talk pie.

You may recognize this particular pie, which was sort of hiding in the corners of those turkey breast photos (playing a supporting role on the Thanksgiving table we set up for that photo shoot), and a few of you have already asked me how I made it. Well, Iwould never show offa pie without providing the corresponding recipe (I’m not a monster).So here it is––the perfect cap to your Thanksgiving meal.

Making Pie with Fresh Butternut Squash

Now this is a butternut squash pie, which I made with the beautiful butternut squash we grew in our garden over the summer. It’s a great option if you want to use fresh squash puree, rather than the canned stuff (which, incidentally is often also butternut squash).

I definitely think fresh puree makes a better pie. It’s wonderfully bright orange, sweet, and I think smoother than regular pumpkin puree.

To make the butternut squash puree, all you have to do is peel and cut up a butternut squash into large chunks and steam until super soft. Then just puree it in a blender or food processor, and you’re good to go!

I like to serve my butternut squash pie with cinnamon whipped cream (see our other recent Pumpkin Tres Leches Cakerecipe to find out how to make it), but a good old fashioned scoop of vanilla ice cream will also do nicely.

Butternut Squash Pie: Recipe Instructions

Preheat your oven to 425 degrees F. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. Set aside.

Prepare your pie dough. In a large bowl, combine the flour, sugar, and salt. Use a pastry cutter or 2 butter knives to cut the butter cubes into the flour mixture, until the mixture resembles coarse crumbs. Add the water and stir in with a fork until the dough just comes together.

Transfer to a lightly floured work surface and squish the dough together into a ball. Flatten it into a disk and use a lightly floured rolling pin to roll it out into a 12-inch round.

Arrange the dough in a 9-inch pie plate.

Butternut Squash Pie Family Recipe

Make this butternut squash pie with fresh butternut squash from your grocery store, farmer's market or your own garden! Fresh butternut squash puree is much better than canned pumpkin puree, is a bright orange, sweet, and smoother than regular pumpkin puree.

by: Sarah

Course:Dessert and Sweet Stuff

Cuisine:American

serves: 8 servings

Prep: 25 minutes minutes

Cook: 50 minutes minutes

Ingredients

For the pie filling:

▢ 2 cups pureed butternut squash (about 900g)
▢ 14 ounces sweetened condensed milk (400g)
▢ 2 large eggs
▢ 1 teaspoon ground cinnamon
▢ ¼ teaspoon ground ginger
▢ ¼ teaspoon ground nutmeg
▢ ⅛ teaspoon ground cloves
▢ ⅛ teaspoon freshly ground black pepper
▢ ½ teaspoon salt

For the crust:

▢ 1 1/4 cups unbleached all-purpose flour (about 160g)
▢ 1 tablespoon sugar
▢ 1/4 teaspoon salt
▢ 1 stick cold unsalted butter (4 oz. or 115g, cut into small cubes)
▢ 3 tablespoons ice water
▢ 1 egg (beaten with 1 tablespoon water)

Instructions

Preheat your oven to 425 degrees F. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. Set aside.
Prepare your pie dough. In a large bowl, combine the flour, sugar, and salt. Use a pastry cutter or 2 butter knives to cut the butter cubes into the flour mixture, until the mixture resembles coarse crumbs. Add the water and stir in with a fork until the dough just comes together.
Transfer to a lightly floured work surface and squish the dough together into a ball. Flatten it into a disk and use a lightly floured rolling pin to roll it out into a 12-inch round. Arrange the dough in a 9-inch pie plate.
Whisk together the filling mixture again to ensure it’s well-combined, and pour into the prepared pie shell. Take your egg wash mixture and brush the edges of the crust.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue baking for about 35 minutes more, or until a butter knife inserted on the outer edges of the pie comes out clean. Serve with whipped cream or ice cream!

nutrition facts

Calories: 383kcal (19%) Carbohydrates: 49g (16%) Protein: 9g (18%) Fat: 18g (28%) Saturated Fat: 11g (55%) Cholesterol: 109mg (36%) Sodium: 310mg (13%) Potassium: 354mg (10%) Fiber: 2g (8%) Sugar: 31g (34%) Vitamin A: 10105IU (202%) Vitamin C: 3.9mg (5%) Calcium: 175mg (18%) Iron: 2.1mg (12%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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Butternut Squash Pie Family Recipe - The Woks of Life (2024)

Making Pie with Fresh Butternut Squash

Butternut Squash Pie: Recipe Instructions

Butternut Squash Pie Family Recipe

Ingredients

For the pie filling:

For the crust:

Instructions

nutrition facts

nutritional info disclaimer

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