Crumble Top Butternut Squash Pie

YAY!  It's fall and that means hearty fall foods, squashy dishes, and wintery spices.  I've come up with some variations on some recipes I've found, and a couple new ones too, using winter squashes.  So to start off with, here's a variation on a pumpkin pie recipe (because it's never too soon for pie).

Crumble Top Butternut Squash Pie

filling
2 to 2-1/2 cups roasted butternut squash
  (need a 2-3 lb butternut squash)
1 (14 oz.) can sweetened condensed milk
2 eggs, lightly beaten
1 tbsp Sugar in the Raw
1 tsp salt
1/2 tsp vanilla

crust
1-9" deep dish crust (pre-made or homemade)

crumble top
4 tbsp Sugar in the Raw
2 tbsp flour
1 tsp cinnamon
2 tbsp cold butter, diced
2/3 cup pecans, chopped
1/3 cup walnuts, chopped

FILLING

Preheat the oven to 375 degrees.  Quarter the squash, remove the seeds and place face down on a cookie sheet covered with foil.  FYI, the squash seeps liquid while it cooks so will be messy.

Sorry about no photos for the roasting prep, I have them, they're just trapped on my camera and I can't find the cord to be able to get them off.  Maybe someday...

Bake covered with foil for 1-1/2 hours.  Once cooked, remove from oven and allow to cool.  Once cool, scoop out the flesh and mash with a potato masher, or puree in a food process.

Bump up the oven temperature to 425 degrees.

In a large bowl, mix the butternut squash puree with the condensed milk and eggs.  Whisk together until mostly smooth.  Add in the salt, vanilla and Sugar in the Raw.

Pour into the pie shell and bake for 15 minutes.

CRUMBLE

While the pie is pre-baking, mix together the Sugar in the Raw, flour and cinnamon.  Using a pastry blend, work in the cold butter dices until the mixture is crumbly.  Add in the nuts and mix well.

Once it's 15 minutes are up, remove the pie from the oven and drop the temperature to 350 degrees.  Sprinkle the crumble topping on the pie and place back in the oven for another 30-35 minutes.

Once it's all baked up, you can serve the pie hot, or cold if you want to save it for later. 



NOTES

It's definitely another savory sweet, so if you want to sweeten it up a bit more, a drizzle of caramel would not come amiss.

You're probably more familiar with Sugar in the Raw in the small packets, but you can get a baking sized box in the grocery store.  If you don't have it but desperately want to make the pie, you could substitute white sugar, but use about 1/3 less than the recipe calls for.