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My Brother’s Butternut Squash

A cross between a side dish and a pie, this sweet and savory butternut squash tastes as good as a hug from your best friend feels.

November 08, 2021
My Brother’s Butternut Squash
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

10 minutes

10 min

Cook Time

1 hr

1 hr

Total Time

1 hr 30 min

1 hr 30 min

Prep Time

10 minutes

10 min

Cook Time

1 hr

1 hr

Ingredients

for 8 servings

Filling

  • unsalted butter, for greasing
  • 1 medium butternut squash
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 cup granulated sugar (200 g)
  • 2 large eggs, room temperature
  • ½ cup milk (120 mL)
  • ½ stick unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon five spice

Topping

  • 1 cup light brown sugar (200 g)
  • ½ stick unsalted butter, melted and cooled
  • ½ cup self-rising flour (65 g), such as white lily
  • ½ teaspoon kosher salt
  • 1 cup pecan halves (125 g)

Nutrition Info

  • Calories 299
  • Fat 7g
  • Carbs 57g
  • Fiber 4g
  • Sugar 39g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Make the filling: Preheat the oven to 425°F (220°C). Grease a 9-inch-wide, 2-inch-deep pie dish with butter.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash on an unlined baking sheet with the cut side up and drizzle the olive oil over each half. Sprinkle the squash with the salt and pepper, making sure to cover completely. Roast the squash until tender and beginning to brown, about 30 minutes.
  3. Remove the squash from the oven and let sit until cool enough to handle, about 15 minutes. Reduce the oven temperature to 350°F (180°C).
  4. Peel the skin from the squash and transfer the flesh to a large bowl. Use your hands to gently crush the squash into bite-size pieces. Add the sugar, eggs, milk, melted butter, vanilla and five-spice. Use a wooden spoon to bring the mixture together, then pour into the prepared pie dish.
  5. Make the topping: In a medium bowl, stir together the brown sugar and melted butter with a wooden spoon. Add the flour and salt and use your hands to mix until the texture resembles coarse sand.
  6. Sprinkle the topping over the squash, covering completely. Arrange the pecans halves on top in concentric circles.
  7. Bake until the top is golden brown and the squash begins to bubble underneath, about 30 minutes. Let cool slightly before serving.
  8. Enjoy!

Ingredients

for 8 servings

Filling

  • unsalted butter, for greasing
  • 1 medium butternut squash
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 cup granulated sugar (200 g)
  • 2 large eggs, room temperature
  • ½ cup milk (120 mL)
  • ½ stick unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon five spice

Topping

  • 1 cup light brown sugar (200 g)
  • ½ stick unsalted butter, melted and cooled
  • ½ cup self-rising flour (65 g), such as white lily
  • ½ teaspoon kosher salt
  • 1 cup pecan halves (125 g)

Nutrition Info

  • Calories 299
  • Fat 7g
  • Carbs 57g
  • Fiber 4g
  • Sugar 39g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Make the filling: Preheat the oven to 425°F (220°C). Grease a 9-inch-wide, 2-inch-deep pie dish with butter.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash on an unlined baking sheet with the cut side up and drizzle the olive oil over each half. Sprinkle the squash with the salt and pepper, making sure to cover completely. Roast the squash until tender and beginning to brown, about 30 minutes.
  3. Remove the squash from the oven and let sit until cool enough to handle, about 15 minutes. Reduce the oven temperature to 350°F (180°C).
  4. Peel the skin from the squash and transfer the flesh to a large bowl. Use your hands to gently crush the squash into bite-size pieces. Add the sugar, eggs, milk, melted butter, vanilla and five-spice. Use a wooden spoon to bring the mixture together, then pour into the prepared pie dish.
  5. Make the topping: In a medium bowl, stir together the brown sugar and melted butter with a wooden spoon. Add the flour and salt and use your hands to mix until the texture resembles coarse sand.
  6. Sprinkle the topping over the squash, covering completely. Arrange the pecans halves on top in concentric circles.
  7. Bake until the top is golden brown and the squash begins to bubble underneath, about 30 minutes. Let cool slightly before serving.
  8. Enjoy!

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