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As I open my cupboard that holds all my cookbooks, I grab a copy of the one I wrote , stained and tattered, filled with not only recipes, but memories too.
Some might think I’d never have to look up a recipe again, having made each of them countless times while testing, but I do. I could probably get by, but reading my own writing, and cooking from something in my hands is one of the reasons I think we still buy cookbooks even in a digital age. It’s the experience and the feeling.
And although pumpkin is lovely, I’m glad to see more people of replacing it with squash in autumn treats like pie.
Not only do I think the taste is richer and less vegetal, but because squash has a lower water content, the texture is creamier.
Adapted from the Delicata Pie in my cookbook, my favorite baking recipe of them all, this butternut squash pie is absolutely delicious. Delicata squash has a flavor like sweet potatoes and macadamia nuts, buttery and rich, so that’s my first choice to use. As the pie bakes, it takes on a deep caramel color, rich and creamy, with brown sugar notes that make merry with warm spices.
But in case you can’t find delicata squash, roasted butternut squash works great in this pie too!
The salty-sweet oat crust is foolproof, and naturally gluten-free to boat. It’s easy to make and everyone loves it! If you prefer a traditional pie crust, you can use the crust recipe in this Gluten-Free Cherry Pie.
You’ll simply pulse together oats, almond flour, and some oat flour, then bind it together with coconut oil (or butter.)
Coconut oil can do magical things, and I found out that “cutting it into” the oat mixture just like I did with butter worked perfectly. You start with it at soft, scoopable stage and use your hands to massage it into ingredients. You don’t notice the coconut flavor, and it holds together so well. You can even pick up a slice and eat it on the go without it falling apart – trust me, I tried it. It’s how this gluten free apple tart is made, too.
Making the filling dairy-free was relatively easy, swapping almond milk for regular, but decreased the amount originally called for because it is more water-based.
And although I prefer roasting delicata squash to make the puree, I realize we’re all human. There are days when we just don’t have time, the energy, or maybe even the access to delicata squash as called for in my original recipe.
With that in mind, I experimented with using organic, canned butternut squash puree, and the result was a win. The flavor is a little lighter than the deepness you get from roasted squash puree, but truly the difference was minimal. I’ve made it using kabocha squash too with much success.
So from my oven to yours, I’m wishing you a happy winter squash season, and hoping that maybe this Winter Squash Pie makes into your harvest party, or perhaps Thanksgiving table.
You won’t miss the pumpkin, dairy, or gluten – I’m sure of it. ☺
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Wow I’m gluten free & dairy free so this recipe made me so excited!! I have a small butternut squash & a small delicate squash on my table right now so I might combine the two into this pie :) Has anyone tried to make it vegan? My roommate is vegan & would love for her to be able to partake. I have bob’s red mill egg replacer & could also try to use the flax egg method.
I’m in love with that plate!
:) a good find on the target clearance rack!
It looks so good, and I really appreciate the gluten free option.
Definitely Amy! Hope you enjoy, and happy fall.
This pie looks heavenly, Amanda, and the crust sounds equally as good! My kind of pie crust too. ;) I didn’t even realize you could get canned butternut squash – that tip will certainly come in handy in the next couple months! xo!
I volunteered to bring pumpkin pie to Thanksgiving. I’m going to use this recipe instead!
yay Susie! I hope your family enjoys it. :) thanks for stopping by, and hope you are well. xo
This looks absolutely incredible, Amanda! I have been meaning to make a “pumpkin pie” with squash instead for a long time and you’ve made me want to give it a go soon! I’m not on any special diet, but this crust looks amazing :-) Thanks for sharing such a delicious sounding recipe. <3 Love your blog!
PS That sounded really awkward but I think you get the gist of what I meant. …it’s still early in the morning. ;)
bwhhhaaa… :)! yes, i totally get what you were saying. thanks for stopping by, girl. xo
This looks all shades of delicious!!! I love using oat/almond flours and those flavors would really complement the insides of this pie perfectly. Beautiful photos too. xo
A beautiful post and equally beautiful pie, sweet friend. I love baking this time of year for the memories and feelings it evokes…and the sweet smell of it filling the house. This pie looks wonderful; I love a treat that’s as nourishing as it is delicious. xoxo
You’re so right, Amanda – the texture on this looks so thick and not watery at all. Great tip! Seriously, this is beyond impressive… I’m going to have to try it immediately in my Thanksgiving menu testing. <3
you’re jumping into winter and we haven’t yet hit fall here in Cali ;-) love this beautiful pie! Delicata… yes, great choice. I don’t make squash pie nearly enough but have always loved the taste. Your crust sounds like perfection x (lovely colour palette in these photos including those pretty plates).
i’ve heard you are having super warm weather out on the west coast. and isn’t it funny how our bodies just say – hey fall, i’m ready for you! hope you try the pie, i think you’d love it. xo
I have to look up recipes most of the time too! Love this recipe and that cute pie plate. Absolutely delicious!
the plate was one of those target clearance impulse buys. but glad i caved! thanks for stopping by Lauren. :)
I love that pie plate! I have at least two jars of Nutiva coconut oil in my pantry right now. I use it for everything. I also roasted squash every single day this week and am always looking for new recipes, especially indulgent ones like this pie!
you have no idea how badly I want a slice of this pie for my morning cup of coffee – it looks and sounds absolutely amazing!!
This looks beautiful!! And those candied pecans, oh my!!
I made a double batch of the pecans because they are so delicious. Great on ice cream too!
So beautiful! I’m sad to say I don’t venture out into different types of squash too regularly, but this might just convince me otherwise. Love that plate!
i’m daring you to switch pumpkin for squash :)! xo
Nutiva is my favorite coconut oil! We buy it in buckets at my house.
This pie looks so incredible, Amanda! I am so excited when I see desserts on a blog that I can actually eat! I am going to try this as soon as I can, and I doubt their will be many leftovers, because my husband loves squash, too.