Butternut squash pie with caramel?

Britney: Butternut squash pie with caramel?
My husband’s grandma gave me a “recipe” for this pie. But all she told me was I needed the squash cooked, caramel, dream whip and a frozen pie shell. So, I don’t know exactly how to make the pie. Do I bake the whole thing or just the crust? Do I melt the caramel? I can’t find a single recipe for this pie.
Dream whip is the stuff that comes in a box, not cool whip or whipped cream.

Answers and Views:

Answer by rocky
Butternut Squash Casserole

ngredients

* 2 cups butternut squash, cooked
* 3 eggs, well beaten
* 1 cup sugar
* 1/2 cup milk
* 1/3 cup butter or margarine, melted
* 2 tablespoons coconut, flaked
* 1/2 teaspoon ginger, ground
* 1/2 teaspoon coconut flavoring

Answer by dd_denay56
Oh this is an old, very old recipe and it is also on Better Homes… take a peak…the full recipe is here.

https://www.housetohome.co.uk/homesandgardens

Good luck!

Oops sorry here is the conversion chart:
https://allrecipes.com/HowTo/Cup-to-Gram-Conversions/Detail.aspx

Answer by MK2290
I am not sure, but my guess is that you would roast the squash as you would a pumpkin for pumpkin pie or pumpkin soup. No guess at all about the caramel, sorry. Sounds delicious though.

Answer by sweetlikehoney
I could not find one with caramel but I would add the caramel in with step 3, like when your making caramel brownies. Good luck!

Answer by Fiona
Hi Britney

Don’t know about the caramel, but I do know about the Butternut Squash and have included a recipe for you. It uses fresh Butternut Squash and is really simple and easy and economical. At the site below there is a recipe for a good pre-cooked pie-crust. Good luck.

Fresh Butternut Squash Pie

This Fresh Pumpkin Pie Recipe is so light. The pumpkin pie crust is cooked in advance, so assembling the pie is quick at the end.

This particular Fresh Pumpkin Pie Recipe calls for roasted butternut. This gives the pie a lovely rich, nutty intensity. There are two ways of roasting the butternut, both of which can be prepared in advance. Either you can place the whole butternut squash in a moderate oven and bake it on a baking tray for about an hour. Remove it from the oven. Cut it open and discard the seeds. Then scoop out the flesh which you will use in this recipe.

The other option is the one that I favor. It is a little more work up front, but quicker in the long run. Peel the butternut. People tend to hack away at butternut squashes with all manner of knives and implements. I find that a simple vegetable peeler does the job well, plus it saves my fingers from getting chopped off! Simply peel along the length of the butternut. Next, chop the butternut into cubes, discarding the seeds. Place the cubes on an oiled baking tray. Massage a little oil over the butternut cubes and roast them in a moderate oven. Simple!

Easy
Preparation time for butternut: 10 minutes
Preparation time for pie: 5 minutes
Cooking time: 40 minutes
Serves 8

Ingredients:

1 pre-cooked Easy Pie Crust Recipe
14oz / 400g roasted butternut
½ cup brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon vanilla essence
3 eggs
1 cup fresh single cream
1 tablespoon brandy

Put the butternut, sugar, cinnamon, ginger and vanilla essence into a food processor and blend until the mixture is smooth.
Add the eggs, brandy and cream and blend again.
Pour into the pie shell. Bake for about 40 minutes. If the sides of the pie are browning too much, you can cover them with some tin foil. This allows the filling to cook without the pastry becoming burnt. The pie is ready when the filling is no longer sloppy, but just firm. A knife inserted into the centre should come out almost clean. Avoid overcooking the pie – remember that this is essentially a custard, so the filling should be a little wobbly.
Remove from the pie tin and serve with cream.