John Marra's Pumpkin Pie Recipe

Wow, can you believe Halloween is just three weeks away?

That's always the dividing line from fall to winter for me. It is also the time when many are thinking pumpkin pie. I love to cook and it was several years ago that I was introduced to a way to make a different pumpkin pie, or should I say a different filling rather than the typical pumpkin pie filling.

Sure you can opt for the can of pumpkin pie in a can bought at your favorite grocery store or you can go the old fashioned way and use real pumpkin.

However, there is a better choice than using a pumpkin for the filling. Try butternut squash. If you aren't familiar with butternut squash, it's the squash that has the shape of an hour glass, tan in color and the bottom end is round while the top is straight. It's easy to get the squash meat so to speak out of a butternut. Make sure you wash the squash itself. Take a large knife and carefully split the squash long ways from top to bottom. You will have two halves with the seeds located in the bottom round portion of the squash. Take a large spoon and scrape out the seeds. Next, place the halves face down in a baking dish that has a quarter inch of water in it. Cover the pan with saran wrap and place it in the microwave. For an average butternut, it should take about 8-10 minutes on high to soften up the insides of the squash. When done and with the insides soft, take the butternut out and cool slightly. All you need to do is scrape the meat out leaving the thin shell behind.

That's all there is to it. If you are lucky, you can find butternut squash very cheap at a farmers market or roadside stand and if you put a price on it, it can be cheaper than buying the can pumpkin and believe me, there is no comparison between canned pumpkin pie and a fresh butternut pumpkin pie.

Bon Appetit.

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