A cross between a side dish and a pie, this sweet and savory butternut squash tastes as good as a hug from your best friend feels.
Cook Time
1 hr
Total Time
1 hr 30 min
Yield
8 servings
Ingredients
Filling
unsalted butter, for greasing
1 medium butternut squash
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 cup granulated sugar (200 g)
2 large eggs, room temperature
½ cup milk (120 mL)
½ stick unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 teaspoon five spice
Topping
1 cup light brown sugar (200 g)
½ stick unsalted butter, melted and cooled
½ cup self-rising flour (65 g), such as white lily
½ teaspoon kosher salt
1 cup pecan halves (125 g)
Nutrition Info
Calories 299
Fat 7g
Carbs 57g
Fiber 4g
Sugar 39g
Protein 4g
How to Make It
1. Step
Make the filling: Preheat the oven to 425°F (220°C). Grease a 9-inch-wide, 2-inch-deep pie dish with butter.
2. Step
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash on an unlined baking sheet with the cut side up and drizzle the olive oil over each half. Sprinkle the squash with the salt and pepper, making sure to cover completely. Roast the squash until tender and beginning to brown, about 30 minutes.
3. Step
Remove the squash from the oven and let sit until cool enough to handle, about 15 minutes. Reduce the oven temperature to 350°F (180°C).
4. Step
Peel the skin from the squash and transfer the flesh to a large bowl. Use your hands to gently crush the squash into bite-size pieces. Add the sugar, eggs, milk, melted butter, vanilla and five-spice. Use a wooden spoon to bring the mixture together, then pour into the prepared pie dish.
5. Step
Make the topping: In a medium bowl, stir together the brown sugar and melted butter with a wooden spoon. Add the flour and salt and use your hands to mix until the texture resembles coarse sand.
6. Step
Sprinkle the topping over the squash, covering completely. Arrange the pecans halves on top in concentric circles.
7. Step
Bake until the top is golden brown and the squash begins to bubble underneath, about 30 minutes. Let cool slightly before serving.
