Here's a pumpkin pie recipe for your Thanksgiving table. But there's a secret....It's made with Butternut squash, not pumpkin.
Well think about it for a second. Pumpkins are squash so it makes sense that other members of the squash family can be substituted for them in pumpkin pie and other recipes. In my opinion, a good Butternut squash is often sweeter than a pumpkin and, arguably, a better choice as the key ingredient in a pie recipe.
Here's a recipe for Pumpkin Pie from the folks at AllRecipes.com that uses butternut squash as the base.
I also plan to try a variety of recipes made from Boston Marrow Squash. The Boston Marrow is listed in Slow Food's Arc of Taste and so I'm going to try it in pie, baked as a side dish, as an ingredient in soup, in pumpkin bread, and as a custard. And I have plenty of it on hand with which to experiment. The Boston Marrow I harvested a few weeks ago (shown below) weighed in at over 28 pounds.
Come back tomorrow and I'll share our family recipe for stuffing with you.
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