Cran-Raspberry Swirled Butternut Squash Pie

 

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• Cooking and Prep: 1.5 h
• Serves: 10
• Contains:

I love butternut squash any which way. Pairing it with a cran-raspberry swirl takes this dish over the top!

 

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Ingredients (10)

Main ingredients

• 1 medium-sized butternut squash, peeled and cubed

• 1/3 cup Gefen Canola Oil

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  Gefen Canola Oil

• 1/2 cup Gefen Maple Syrup

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  Gefen Pure Maple Syrup

• 3/4 cup light brown sugar

• 1 cup orange juice

• 5 eggs

• 1/2 cup flour

• 1 cup Gefen Jellied Cranberry Sauce

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  Gefen Jellied Cranberry Sauce

• 1/3 cup seedless raspberry jam

Sommelier Suggests

• Tzafona Nava Blanc

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  Tzafona Nava Blanc

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Start Cooking

Prepare the Pie

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2. 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.

3. Return squash to the pot and mash finely.

4. 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.

5. Heat the cranberry sauce and raspberry jam in a small saucepan over medium heat until they reach a pourable consistency.

6. 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