I love butternut squash any which way. Pairing it with a cran-raspberry swirl takes this dish over the top!
Cran-Raspberry Swirled Butternut Squash Pie
Recipe By Rivky Kleiman
- Cooking and Prep: 1.5 h
- Serves: 10
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Contains:
Ingredients (10)
Main ingredients
Sommelier Suggests
Start Cooking
Prepare the Pie
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Place the squash cubes in a medium sized pot and cover with water. Bring to a boil over medium-high heat. Lower heat and simmer for 20 minutes. Drain well.
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Return squash to the pot and mash finely.
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Add remaining ingredients except for cranberry sauce and raspberry jam. Mix well and pour into a greased oven-to-tableware or a nine- by 13-inch (20- by 30-centimeter) baking pan.
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Heat the cranberry sauce and raspberry jam in a small saucepan over medium heat until they reach a pourable consistency.
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Drizzle the sauce (in lines) into the butternut squash mixture in the pan and marbleize with a knife. Bake for one hour.
Credits
Photography: Moishe Wulliger
Food Styling: Renee Muller
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Cran-Raspberry Swirled Butternut Squash Pie
Pesach?
How do you make this for Pesach if it has flour?Replies:
You could substitute the flour for potato starch or matzo meal. -
Cran-Raspberry Swirled Butternut Squash Pie
Orange-y
I made this and it tasted like orange kugel. I didn't use as much sugar and maple syrup, so maybe that's why it was affected? Anyone else have this?Replies:
Like citrus? The cranberries are acidic, but orangey? I don't see that. Maybe others had this experience.
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Cran-Raspberry Swirled Butternut Squash Pie
Pesach?
How do you make this for Pesach if it has flour?Replies:
You could substitute the flour for potato starch or matzo meal.
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