UPSIDE DOWN BUTTERNUT SQUASH PIE WITH FILO CRUST
Notes:
Using a 4 lb squash (~3 lbs after peeling and scooping out) this recipe makes six individual pies and a large pie/tart. If you buy a bigger squash you may have some leftovers for soup :) Butternut squash essentially tastes like pumpkin in this format, except a touch butterier, well maybe. Also butternut squash is slightly easier to peel and scoop out than pumpkin, at least in my opinion. And why make it upside down? Well, I was hoping to get some even caramelization on the top of the pie. Just as importantly, doing it this way keeps the crust crisp (as well as using filo dough, although a pie crust would work here too). I personally never eat the back wall of any pie crust so for me not including the walls is preferable. The pies are topped off by a lightly sweetened whipped cream that is stabilized with a bit of cream cheese. Ingredients for pie spice, pies, and the whipped cream/cream cheese topping are included here.
Next time I make this pie upside down I’ll include a sugar syrup on the bottom of the pan and ramekins to get a flan like top…
Equipment:
6 ramekins
Pie plate or 9 inch tart pan (preferably with removable base). This is the non-stick tart pan I used (comes with 4 pans of different sizes) available on Amazon and all have removable bases
Food processor or blender
Electric or stand mixer
Baking trays
*Optional silicone baking mats
Prep time: 1 hr 30 mins. Baking time: 40 mins. Total time: 2 hrs 10 mins
Ingredients:
“Pumpkin or Squash” Pie Spice:
Ground cinnamon: 2 tbsp
Ground nutmeg: 2 tsp
Ground ginger: 2 tsp
Ground allspice: 3/4 tsp
Ground cloves: 3/4 tsp
*Store in an airtight container for up to 2 years.
Pies:
Butternut squash: ~3 lbs peeled and cored
Condensed milk: 1 can (400g)
Evaporated milk: 1/2 can (188 g)
Eggs: 3
“Pumpkin or Squash” pie spice: 2.5 tbsp
Himalayan pink salt: 1 tsp
Corn starch: 1 tbsp
Maple syrup: 2 tbsp
Unsalted butter for squash puree: 8 tbsp (1/2 cup)
Filo dough: 8 sheets, 4 for ramekins, 4 for tart (folded in half then punch out circles)
Unsalted butter for filo: 8 tbsp (1/2 cup)
Egg wash: 1 egg mixed with 3 tbsp of water
Whipped cream (with cream cheese) topping:
Cream cheese: 2 tbsp
Confectioner's sugar: 1/3 cup
Heavy whipping cream (cold): 2 cups
Vanilla extract: 1 tsp
Directions:
Preheat oven to 375 F.
Peel a butter nut squash, cut in half length wise. Make sure that when you peel the squash you get all the way to the orange flesh. Scoop out the base. Poke the neck several times with a knife and bake for ~50 mins. You want the squash to be essentially fork tender.
Make a fine puree by adding 8 tbsp butter and blending down in a blender or food processor for several minutes, check the smoothness of the puree with a spatula as you want the puree to be as smooth as possible.
Keep oven on from before and move temperature up to 400 F for individual pies and tart.
In a large mixing bowl combine the butternut squash puree with condensed milk, evaporated milk, eggs, pumpkin pie spice, salt, maple syrup, and cornstarch and mix until well incorporated and smooth.
Lay out a sheet of filo dough on a clean tea towel and sprinkle melted butter all over then brush it out. Lay another piece of filo dough on top and do the same until you have four sheets of dough stacked and brushed with butter. Fold the four sheets in half and then punch out 6 dough circles to fit the base of the ramekins.
Do the previous step again with four sheets of filo, and fold in half, but this time trace the bottom of your tart pan and cut out.
Cut out parchment paper rounds for the bottom of each ramekin and the tart pan/pie plate. Thoroughly oil baking dishes, both below the parchment paper (which will help it stick to the ramekins and pan) and on top of it. Also add small sheets of parchment to the side walls of the ramekins to form partial cylinders (and oil these too). This will keep the pies separated from the ramekins so they will come out easily.
Pour squash mixture into 6 ramekins, leaving ~1/2 inch space from the top; fill the tart pan until near the top.
Place pie fillings in 400˚F oven for 20 minutes (rotate halfway through).
After 20 minutes top the fillings with the layered filo dough circles; press down on the edges of the filo dough to make sure it's making good contact with the filling and brush the tops of the filo with the egg wash. Return to the oven for 20 minutes (again rotate halfway through).
For best results, let the pies cool completely before serving. Loosen the pies from the ramekins by tapping them upside down. The large pie should come out of the tart pan easily, especially if you used one with a removable base. Serve with the cream cheese whipped cream (or lightly sweetened whipped cream).
