Five Spice Buttercup Squash Pie
Serves: 8
  • 1 buttercup squash, cooked and puréed, see instructions below (you can also use acorn squash)
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1¼ cup flour
  • 2 tablespoons sugar
  • Pinch salt
  • 1 stick cold butter, cut into small pieces
  • ¼- ½ cup cold water
  • 2 tablespoons corn starch
  • 1 (14 ounce) can evaporated milk
  • 2 eggs, beaten
  • 1 cup brown sugar
  • 1 tablespoon Chinese Five Spice powder
  • Dash nutmeg
  • Dash cayenne pepper
  • Dash salt
  1. Preheat oven to 375 degrees.
  2. Roast the squash. Cut the squash into quarters and scrape out the seeds. Place the squash on a small, shallow rimmed baking sheet, drizzle with olive oil and maple syrup and add enough water to the pan to just cover the bottom. Roast for about 20-30 minutes, or until the squash is soft and cooked through.
  3. While the squash is cooking, make the pie crust.
  4. Put the flour, sugar, salt and butter in the bowl of a food processor. Pulse until the butter is the size of peas. Slowly pour the water into the processor while pulsing, until the dough just comes together. Dump the dough onto a sheet of plastic wrap, press it into a disk and refrigerate until needed, at least 30 minutes. (Or, if you’re pressed for time, put the dough in the freezer for about 10 minutes before rolling out.)
  5. On a floured surface, roll out the dough until it's about ¼ inch thick and drape loosely into a pie plate -be careful not to stretch the dough. Fold the edges under and crimp. Refrigerate pie crust until you're ready to fill it.
  6. Increase oven temperature to 425 degrees.
  7. When the squash has cooled, scoop out about 2 cups of the flesh and place it into a food processor.
  8. Add the corn starch, evaporated milk, eggs, brown sugar, Chinese five spice, nutmeg, cayenne and salt and pulse until puréed.
  9. Remove the pie shell from the fridge and fill with the squash mixture. Bake at 425 degrees for about 15 minutes. Reduce oven temp to 350 degrees and continue baking for about 35-40 minutes, or until a knife inserted into the center comes out clean.
  10. Cool completely before serving.
Recipe by Seasons in Vermont at