Start with fresh squash for better flavor in baked goods.
Butternut squash is a great replacement for pumpkin. Its sweet, light taste is, in my opinion, superior to pumpkin in baked goods because it doesn’t taste “squashy.”
If you have guests that don’t like pumpkin pie, chances are excellent that, like me, they’ll scarf down the butternut squash version.
- Line your baking pan with parchment paper for easy cleanup.
- Don’t worry if the squash browns while baking. The caramelized sugars add to the flavor. Baking produces a much more flavorful filling than the steamed or boiled product you find in a can from the grocery store.
- A medium squash yields 1½ to 2 cups of pureed squash – more than enough for a deep-dish 9-inch pie or this butternut squash cookie recipe.
- Use caution when cutting the raw squash. It is very firm and the skin is tough. It will resist your knife and punish you with an emergency room visit and stitches if you’re not paying attention.
- Combine a butternut squash filling with pecan shortbread for a fabulous alternative to pie. These cookie bars travel well and are suitable for potlucks and holiday brunch.