All of my families super secret recipes appear here … sometimes. It looks like Kristin has something very yummy in mind! Here’s what she wrote today …. Bon Appetite!
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After talking to some of the fine folks at the C-Ville farmer’s market, I found the general consensus in favor of butternut squash pie as opposed to pumpkin pie! Being a fan of butternut squash, I decided to try it out – and it’s yummy! Here’s the recipe I used if you want to branch out. I also used a basic pie pastry recipe that I’ll post later, but I’ll share the secret of the homemade ice cream, too 😀
Butternut Squash Pie
Pie Pastry
2/3 cup sugar
1 tsp cinnamon
1/2 tsp salt
3 slightly beaten eggs
2/3 cup cream
1/2 tsp allspice
1/2 tsp nutmeg
~14 oz of baked and pureed butternut squash
To prep my squash, I like to peel it, remove the seeds, chop it up into chunks, and let it sizzle in a buttered skillet until it’s soft, but you can bake it as well. Once it’s soft, throw it in your food processor or your blender until you have a nice paste. I find it easiest to combine all the dry ingredients in a bowl and set them aside, then combine all the wet ingredients and slowly add the dry to the wet, mixing as you go. Once you have a creamy mix, pour it into the pie pastry and bake at 375 for 25-35 minutes, or until you stick a fork in and it comes out clean.
Homemade Vanilla Ice Cream
Two vanilla beans
2 1/2 cups whole milk
1 cup milk
1 cup cream
3 large eggs
1 1/4 cup sugar
2 tsp vanilla extract
You can make this one or two ways – it’s easy if you have an ice cream maker, but you can always freeze a metal bowl, throw everything in, and let it sit in the freezer overnight, too. To start, combine the milk and cream in a saucepan. Split the vanilla beans in half lengthwise, and scrape out the “seeds.” Stir the “seeds” and bean pod into the milk as you bring it to a boil over medium heat. Then reduce, simmer for about 30 minutes, stirring occasionally. Good time to catch up on your favorite book (I am nose-deep in “The Girl Who Played With Fire” right now). Then toss the vanilla pod, mix all the rest of your ingredients until smooth in a bowl, and chill them for about 2 hours. Then either pour into your ice cream maker or into the metal bowl and solidify. Trust me, it’s yummy 🙂 And you do not want the nutritional information. This is NOT light ice cream, fro-yo, or gelato. This is the real stuff.