Butternut Squash Pie with Browned Butter and Sage

Name: Butternut Squash Pie with Browned Butter and Sage
Yield: Serves 8
Ingredients: 10 tablespoons, unsalted butter, chilled, divided; 1 1/4 cups (6¼ ounces), all-purpose flour, divided; 1 tablespoon, sugar; 1 1/2 tablespoons, minced fresh sage or thyme; 1/2 teaspoon, table salt; 1/4 cup, ice water, divided; 8 tablespoons, unsalted butter, cut into 8 pieces; 1 teaspoon, minced fresh sage; 30 ounces, butternut squash, peeled, seeded, and cut into 1-inch pieces (5 cups); 1 teaspoon, table salt; 1 teaspoon, grated fresh ginger; 1/4 teaspoon, ground nutmeg; 3/4 cup packed (5¼ ounces), brown sugar; 3/4 cup, heavy cream; 2/3 cup, whole milk; 2 , large eggs plus 2 large yolks; 1 teaspoon, vanilla extract

14 comments

Desserts or Baked Goods

Dessert Pies

A cookbook recipe exclusively for All-Access members from The Perfect Pie

SERVES8

TIME2½ hours, plus 2½ hours chilling and 4 hours cooling

Butternut Squash Pie with Browned Butter and Sage

A cookbook recipe exclusively for All-Access members from The Perfect Pie

WHY THIS RECIPE WORKS

Pumpkin isn't the only winter squash that works in desserts—slightly earthier butternut is a lovely autumn alternative to the pie norm. To make this pie unique from its cousin, we incorporated browned butter for nutty richness. Mincing some...

This is a members' feature.