All Hail Queen of Squash (Serendipty17)
Nov. 29th, 2008 02:30 pmSing the praises of she who suggested roasting butternut squash as sub for canned pumpkin.
I had my doubts: I told Mr. Snuffy that the roasted squash tasted great, but not sure it was worth the expense of buying that large a squash [at Raleys, which may account for the expense].
Then made the pie--charged into the computer room and yelped, "HELL YEAH it's worth it!"
Did not make pie--realized we had cranberry pumpkin muffins, and plum corn muffins left over. Decided to keep the holiday easy, and just bake a custard I could plop on muffins. Easy and awesome.
One variation--tried using coconut cream instead of condensed milk (we don't do a lot of dairy). Holy Wow. Pumpkin pie spices, with a bit more ginger for the coconut. And yes, still tastes of roasted sweet squash. Used only 1/3 of the sugar that the canned pumpkin recipe called for. Also good with fresh orange-cranberry relish spooned on top.
All Hail the Baroness of Baked Goods!
I had my doubts: I told Mr. Snuffy that the roasted squash tasted great, but not sure it was worth the expense of buying that large a squash [at Raleys, which may account for the expense].
Then made the pie--charged into the computer room and yelped, "HELL YEAH it's worth it!"
Did not make pie--realized we had cranberry pumpkin muffins, and plum corn muffins left over. Decided to keep the holiday easy, and just bake a custard I could plop on muffins. Easy and awesome.
One variation--tried using coconut cream instead of condensed milk (we don't do a lot of dairy). Holy Wow. Pumpkin pie spices, with a bit more ginger for the coconut. And yes, still tastes of roasted sweet squash. Used only 1/3 of the sugar that the canned pumpkin recipe called for. Also good with fresh orange-cranberry relish spooned on top.
All Hail the Baroness of Baked Goods!