Butternut Squash Pie
You can describe this pie as delicate. It is not your usual sweet rich pie but a mildly sweet and lemony variation of it. We’ve used both plain flour and oat flour for the crust but feel free and entirely replace one with the other. It’s your choice. However, don’t give up on cinnamon!
Ingredients Needed for Butternut Squash Pie
1 cup flour
½ cup oat flour
1 teaspoon cinnamon
orange zest
lemon zest
1 tablespoon yogurt
1 cup warm milk
7 ounces butternut squash, grated
salt
5 ounces of cottage cheese
1 teaspoon orange extract
chives (for garnishing)
How to Make Butternut Squash Pie
- Add the plain flour and oat flour to a dough mixer bowl. Season with cinnamon, orange zest, and lemon zest. Mix until even using a spatula.
- Add the yogurt and start mixing. Gradually add the milk in the process. Mix until you have a dough, then set aside.
- Add the grated squash to a bowl. Season with salt, add the cottage cheese and orange extract and mix until even.
- Take 1/4 from the dough ball and shape it into a thin long cylindrical shape. You’ll use it for the pie’s edge.
- Flatten the remaining dough using the rolling pin.
- Line a baking tray with parchment paper and transfer the dough disc on it.
- Fit the long dough shape along the disc edge by pressing it with your fingers.
- Fill the crust with the squash mixture and evenly spread it.
- Bake for 20 minutes at 400⁰F/200⁰C.
- Garnish with chives.