Eggless Pumpkin Pie from Scratch

My baking experiments thus far have been ‘belated’ so to speak – Peach Cobbler long after summer, Roasted butternut squash way past fall and this Pumpkin pie – month after Thanksgiving or rather week after Christmas!

“Better late than never” sounds like a tiny consolation and so, it is finally time to give it its due as this post languished in the drafts folder while I happily vacationed in South Padre Island this Christmas. Well, my earnest efforts to get it out published before I left didn’t quite suffice.

Pumpkin Pie as I have come to learn, is a near-sacred dish on the table, especially on Thanksgiving. And for quite the same freakish reason, as a Thanksgiving hostess, I couldn’t dare think of it, for it was my maiden attempt with a pie – any sort of, for that matter.

Much later on this particularly bright sunny day, almost a month after the feast, I felt a sense of conviction to take up this audacious task. Contrary to that, I hit upon a serious number of consecutive [alt+f4]s on my browsing excursion of a million pumpkin pie recipes (hyperbolical of course!). Most recipes had egg in them, many started with a store-bought pie crust and/or canned pumpkin purée while a whole bunch of others employed egg substitutes that were absent in my pantry. Sometimes, doesn’t it feel like even a sea of recipes at your fingertips is just not enough? For, you are in search of  ‘the’ one elusive recipe that perfectly fits the bill and your idiosyncrasies, at that moment or for another day.

Just when I was fiddling with deliberation to call it quits, Anushruti’s Eggless Pumpkin Pie recipe on clicked like a flashbulb for, she baked it from scratch – just what I wanted! And, was I super glad to have stumbled upon such a fine use for a can of condensed milk waiting to be opened?

Or…You know, personally, when it comes to cooking and food, I don’t quite take offense if someone calls me a little conservative (read – a lot). While it may not hold true always, to the extent possible, I like to avoid canned goods and pre-processed items. Besides, I have a thing or two for doing stuff from scratch. Like I went through two days of intense labour devoid of pain killers ‘just’ to have a natural birth (not the best analogy, I know) – but that’s just me.

In hindsight, I might say, baking Pumpkin pie from scratch is quite laborious costing almost half a day. What makes it worth the while is, in spite of the endless list of my ‘shouldn’t haves’, the pie turned out silken solid, just the way it was meant to be. Boy, was it my ‘Martha moment’ at its first sight out of the oven or even as I jumped with joy after my first bite!

To sum it up, through this pie-(ad)venture, I came a long way from my initial prejudice – from pie can be intimidating for, pie is what only seasoned bakers bake to anyone can bake a pie!

Then, bottom line – Don’t bake this!

Wait a minute! I wasn’t done yet…

What I really meant is – Don’t take it up when you have too many things going on. P in Pie is definitely not for procrastination, it is a delicate product of all your attention.

A small note before you rush to the store: Don’t go hunting for those huge jack-o-lantern pumpkins. Leave them for carving on Halloween. Pumpkin pie calls for a much smaller ‘sugar’ pumpkin, the size of your spread palms held together. Jack-o-lantern pumpkins are supposedly raised more for durability than for their taste.

On that tiny note,

Here’s to my last post of 2010 and wish you a fulfilling, joyous and tasteful New Year 2011!

Packing off this Eggless Pumpkin Pie as my entry to:

The weekly “Bake-Off” event hosted by Champa of Versatile Vegetarian Kitchen at


“Celebrating Regional Cuisine” (Nov 5th to Dec 31st) event hosted by Sujana of Sujana’s World at

Things you’ll need:

Though most of the ingredients remain the same, there are a few subtle differences from the original
recipe. And, since we th are nuts about nuts, I couldn’t resist sprinkling some chopped pecans on top.

For the pastry pie crust:
1 cup 100% whole wheat flour
5 tbsp cold unsalted butter, cut into 1/2″ cubes frozen for 30 – 45 mins
1/2 tsp natural sea salt
1/3 cup (about 5 tbsp) ice-cold water
additional whole wheat flour for dusting/rolling

For the pumpkin purée filling:

2 cups pumpkin purée(from a small sugar pumpkin about 2-3 lbs)
1 can (400 g) fat-free sweetened condensed milk (I used eagle brand)
2 tbsp corn flour (corn starch)
1-1/2 tsp ground cinnamon
3/4 tsp freshly grated nutmeg (jaai kai)
1/2 tsp ground cloves
1/2 tsp ground dry ginger
1/2 tsp natural sea salt
1 tbsp non fat milk
2 tbsp chopped pecans for topping

Other kitchen supplies:
9″ pie pan (single use cake pans will do)
rolling pin
plastic cling wrap
silicone spatula
measuring cup and spoons

How it’s done:

As a first timer, I had felt the need to understand the recipe at a high level first so I knew exactly what to do next (like a roadmap), before following the step by step instructions in detail. Here are the main steps for baking a pumpkin pie from scratch: (If you happen to know it well, please bear with me!)

step 1 – Prepare dough for the pie crust
step 2 – Oven-roast the pumpkin
step 3 – Pumpkin purée
step 4 – Pastry Pie crust
step 5 – Pumpkin Pie filling
step 6 – Prepare the pie
step 7 – Bake the Pie

{Above, Pumpkin Pie in the making}

Here’s a quick overview of the steps as a little strategy for time management for that perfect pumpkin pie:

As the dough for the pie crust needs to rest in the fridge for an hour, first prepare the dough for the pie crust and stash it in the fridge. While the dough rests in the fridge, put the pumpkin to oven-roast as it needs almost an hour too. When the pumpkin has roasted well, let it cool off for a bit and then purée the cooked pumpkin. While the pumpkin cools off, roll out the pie crust and stash it back in the fridge for a quick much-needed “pie-crust-siesta”. While the crust chills, prepare the pie filling combined with the pumpkin pie spices. When the pie filling is ready, it’s time to preheat the oven to 425ºF and bring out the pie crust from the fridge. Then, just pour the pie filling into the pie crust and bake for a gorgeous pumpkin pie!
And, now for the details:

step 1 – prepare dough for the pie crust

Whisk together whole wheat flour and salt to mix well in a large mixing bowl. Alternately, sift the flour and salt to aerate and mix uniformly.
If you have a food processor, add frozen butter cubes to the flour and pulse few times until the mixture resembles a coarse meal, with many solid butter lumps here and there. Alternatively, a handheld pastry mixer does the job well too. As I had neither, I simply mixed with my hand. Just be careful enough to not over mix, as the body heat from your hand will melt the butter. Need to keep the butter solids intact for a flaky crust as opposed to a hard one.

Adding a spoon of ice-cold water as you go, mix the flour until barely mixed or just holds together when cupped in your palm. I did not have cold water in my fridge, so I added some ice cubes to the regular water and used instead. Do not over handle or knead the dough. Gather the dough into a ball, firmly cover this dough in a sheet of plastic cling wrap and store in the fridge for 30 mins to an hour – longer the better.

step 2 – Oven-roast the pumpkin

Preheat the oven to 350ºF

Wash the pumpkin. Using a chef’s knife, split it in half and remove the seeds and stringy fibre with a fork. Store the seeds aside for roasting at a later time or just discard. Then with a curved metal spoon, scoop out the remaining pith for a smooth inner surface.

To oven-roast, you can either choose to cut each half of the pumpkin further into four pieces or just let them be in two halves. In the first case, be very vigilant while baking as the pieces dry out when overdone.

Line a large baking tray with aluminium foil and place the pumpkin pieces face up or pumpkin halves face down and bake for about 45 mins or until fork tender. Many suggest lightly greasing the pumpkin pieces with a little oil, but I liked the idea of baking it by itself to preserve its natural taste and mild aroma.

step 3 – Pumpkin purée

Let the roasted pumpkin cool off a bit for handling and blending. Then, hold down one end with a fork and with a curved metal spoon, scoop out the orangey good pulp into a bowl.

Throw the pulp chunks into a blender and pulse pulp into a smooth purée. Don’t worry if the roasted pumpkin is a little dry. Just add a tbsp or two of water while blending.

step 4 – Pie crust

Pull out the pie dough chilling in the fridge. Dust the working space with enough flour for rolling and pat out the dough on it. Using a rolling-pin, roll from the center and outwards (always) into 12″ (diameter) circle. If the edges break, just stick them back with your fingers.

For a  uniform thickness, lift and move the rolled dough about a quarter turn as you roll. Do not press hard with your palm, instead work with your wrist to bring in the rotary movement.

To transfer the rolled pie crust onto the pie pan, dust off the extra flour, fold it in half and sliding your palms underneath, lift and gently place on the pie pan and then unfold over to the other side. Work with your fingers to give the crust a pan fit and tuck the overhanging dough onto itself making a decorative ruffle pattern for the pie crust border. Gently cover the pie crust with cling wrap and chill for about 30 mins or until pie filling is ready.

step 5 – Pie filling

Preheat the oven to 425ºF (so the oven is ready when the pie crust and filling are ready)

To the bowl with the pumpkin purée prepared earlier, pour in the condensed milk and add salt as well as all the spices listed under “for the pie filling”. Fresh spices make a whole world of difference in the taste and aroma of the pie, so use as fresh as possible. Stir corn flour well in 1 tbsp of milk until fully blended and add to the purée. Whisk all the ingredients together until smooth.

step 6 – Prepare the pie

Even though I sprinkled chopped pecans as-is for topping, in hindsight I wish I had them toasted beforehand. So, if you have chosen to add the pecan topping, toss the chopped pecans onto a microwave safe plate and microwave for about 2 mins in 30 sec intervals shuffling in-between or until slightly browned, aromatic and snap-cut when broken. Alternatively, you can even toast the pecans in the conventional oven at 350ºF for about 8 mins. I just found the microwave method convenient.

Now that the pie filling and pecans are ready, pull out the chilled pie crust from the fridge and pour pie filling into it. To not waste a single drop of this yummy purée, use a silicone spatula – it is more efficient than your own hands to get every drop of the purée out of the bowl. Finally, sprinkle toasted pecans on top.

step 7 – Bake the Pie
Place the pie pan on a large baking tray (to catch any spills) and bake the pie for the first 15 mins at 425ºF.

After 15 mins, cover the exposed pie with aluminium foil (to avoid a burnt crust) and bake for 45 mins at 350ºF or until a tooth pick inserted at from side of the pie crust comes out clean. Do not check in the center as a little jiggle in the center even after baking is supposed to be fine. It will set fine once the pie cools on the rack.
While baking, the pie filling might seem to puffingly rise a bit higher than the crust. Do not panic, it will settle down as it cools on the rack.

Let the baked pie cool on a wire rack. Serve at room temperature all by itself or with a scoop of vanilla ice-cream. Whipped cream is not my kind of ending to the pumpkin pie fairy tale.

Note –

A few suggestions to make life easier:

Prepare the pumpkin purée and the pie dough the day before and store it in the refrigerator. That way, not everything is crowded on one day and also saves you precious time and racing heart on the busy festive day.

However, if you neither have the time nor the patience for a completely homemade pie, don’t smother yourself with guilt. To simplify drastically,

Use canned purée – if so, choose organic pumpkin purée. Farmer’s market is a brand I found frequently recommended on many food blogs. They vouch for the quality, color, taste and consistency of their canned pumpkin purée.

Use store-bought puffed pastry dough for the pie crust – my buck stops here.

If all else fails, I suggest you find the driving directions to a nearby Kroger/Costco!

Lessons from my maiden pie venture:

I goofed up on a few things and sat there with fingers crossed so my very first pie turns out perfect. Some lessons I learnt and not ashamed to share:

Read the recipe and re-read to understand if needed. In the few baking episodes that I successfully attempted as a novice baker, I was so habituated to baking at 350ºF that I assumed the same for this pie too. Almost at the end of 45 mins when I just happened to check the recipe, I realized it should have been 400ºF instead. I tried setting right by extending the bake time twice by another 15 mins and toyed with a couple of different temperatures too. This temperature experiment, I felt left the pie crust a little tougher, albeit not burnt.

So, either put it for first 15 mins at  425ºF and then 45 mins for 350ºF or just do 45 mins at 400ºF. For more details on the pie baking temperature, dig here

I found this article particularly helpful as it cracks the various “Whys of the Pies” while offering fine tips for baking pumpkin pie:

I let the pumpkin wedges sit way too long in the oven instead of until fork-tender. As they turned out quite dry and I did not have any more pumpkins or canned pumpkin purée to fall back on, I quickly substituted with my toddler’s apple sauce (I know how that sounds, but I had to quickly salvage my maiden pie). Since I added 3 baby containers of pure applesauce, I added 1 tbsp cane sugar as well.

Do not cut into thin pieces as they dry out faster while roasting or just cut the pumpkin in half and roast in the oven cut face down. If you do not want to use the oven, microwave the pumpkin halves dunked in water.

Do not roll out the pie dough way too big. Just roll out 12″ in diameter and be precise, almost atleast. 9″ for the pie pan base and 3″ for the curves and sides. As I had bought a 10″ aluminium dish instead of 9″, my pie was less than 2″ deep after the pie filling – so, I had to tuck the dough in to level the pie crust with the filling.

Don’t forget to give the rolled pie crust some rest in the fridge before pouring in the pie filling. I took my own sweet time filling the pie, taking pictures for the blog and in all this, I forgot to stash the rolled pie crust to chill in the fridge.

To get the best pie crust, mix the dough with very little water as needed. Use ice-cold water and frozen butter. From what I’ve read, some even go to the extent of chilling the flour and salt too, in search of that perfect pie crust.

Kneading is a strict no-no. Do not thoroughly blend the butter into the flour. It is perfect if you can see bits and pieces of butter solids – for a flaky crust, not all the butter should melt. If you handle the butter a lot more, it will only end in a crumbly crust.

Peach Cherry Blueberry Cobbler

For the most part of my cooking life, I have shied away from baking.
Since I happen to be a strict vegetarian who does not eat eggs, I grew up with a strong mental block toward baking as real baking to me, was non-existent without eggs. And with a similar lineage to boast of, there was no one to tell any other way.
Besides, I had written off baking as something ‘not my cup of tea’. No wonder, for a person who’s cooking instincts are driven mostly by approximation and eyeballing.
But, years later it so happened that one fine day out of the blue, all I wanted to do was bake. Can’t recall if it was my hard-to-please toddler or my foodie husband who kindled my baking desire, but google surely added fuel to this blazing fire. Not only were my hard clenched myths busted, I also learnt the endless possibilities of eggless baking through a number of dedicated bloggers.
Since then and now, I cannot seem to stop thinking about it – I wouldn’t be writing about Peach Cobbler here, otherwise! I am glad to be portraying a different story today, to have discovered baking in the new light ‘cos the joy it brings to my heart, the chef in me can only dream about.
The first time I ate Peach Cobbler was when Al, wife of K’s childhood friend baked it during our visit to see their newborn in Phili early spring, this year. In her earnest effort to take great care of our egg-free food preferences, she had chosen this dessert recipe. With nothing more to say, I had taken to it almost instantly and also got the recipe from her right away.
But it took a whole summer long wait and Thanksgiving for me to finally bake it – A warm summer dessert to welcome winter! Needless to say, it was a big hit that left us asking for more. So, when it came to sending our dessert entry for his christmas potluck lunch party at office the other day, it was none other than this Peach Cobbler that topped my mind.

Baking a Peach Cobbler was almost like child’s play even to me, a novice baker. But, here are a few things I have picked up along the way:
Baking is a magical art in itself and a lot of science coupled with it. If the strict measurements aren’t followed to the ‘T’, the alchemy of turning batter to cake morphs into a kitchen experiment gone awry.
The best part about baking is not in the baking, but in the feeding of others thereafter. And the worst part, is the need to balance relishing with moderation ‘cos a slim waist and a lot of baking aren’t a couple made for each other.
Just remember this simple rule of thumb for baking, “Dry (ingredients) first, wet later”. Now let’s go bake that Peach Berry Cobbler..

I ran out of Peaches, so filled in for their sunshine hue with bright yellow homegrown chrysanthemums

recipe source:| Paula Deen Show: Paula’s Home Cooking

In all due respect for Paula Deen, if you have watched her show on Food Network, you’ll know why I have reduced sugar and butter in half. No wonder America is an obese nation!
A few changes in my version besides the reduced sugar and butter:
  • I had only two cups of frozen peaches, so I added a cup each of the cherries and blueberries.
  • I wasn’t kicked about buying self-raising flour only for this bake. Besides, I do not use all-purpose flour, so substituted with 100% whole wheat flour (yes – same as chapati atta), baking powder and salt.
  • I used natural cane sugar instead of refined white sugar.
  • And finally, I have used non fat milk to render it a guilt-free indulgence
BTW, this is my entry to the Bake-Off event hosted by Champa of Versatile vegetarian Kitchen at
Things you’ll need:
For the fruit topping
  • 2 cups frozen or fresh peaches
  • 1 cup frozen or fresh cherries
  • 1 cup frozen or fresh blueberries
  • 1/2 cup natural cane sugar
  • 1/2 cup water
For the batter
  • 1-1/2 cups 100% whole wheat flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup natural cane sugar
  • 1-1/2 cups non fat milk
  • 4 tbsp butter
  • ground cinnamon (optional)
How it’s done:

When baking, follow directions.  When cooking, go by your own taste.  ~Laiko Bahrs
  • If using frozen fruits like I did, thaw by placing the frozen bags on the counter for about 30 mins or microwave as per microwave re-heating directions.
  • Preheat oven to 350°F
  • Combine the thawed peach slices, cherries and blueberries in a saucepan along with 1/2 cup cane sugar and 1/2 cup water to mix well. Bring to a boil and then simmer for about 10 mins until the liquid is syrupy and keep aside.
  • Place butter in a baking dish (I used a 9″x7″x3″ rectangular dish) to melt in the oven or the microwave.
  • In a large mixing bowl, whisk together the flour, baking powder, salt and the remaining 1/2 cup sugar. Alternatively, you can also sift the flour to aerate. Now gently whisk this mixture with the milk to avoiding any clumps. Do not over mix at this point.
  • Gently pour this batter over the melted butter in the baking dish without stirring the butter. Batter will rise to the top while baking.
  • Spoon cooked fruit on top gently pouring the syrup as well. If you feel, there is just too much syrup, keep some aside to drizzle on top before serving. Sprinkle ground cinnamon (if you chose to) over the top and bake for 40-45 mins or until a fork slid inside comes out clean.
  • Serve warm with fruit syrup (kept aside) drizzled over and/or with a dollop of vanilla ice-cream on the side.
When buying baking powder, always choose one that is aluminum free. Rumford is the most popular brand and I found it  in WholeFoods store.
As per Wiki, people who prefer not to use baking powder with aluminum do so because they believe it gives food a vaguely metallic taste and because of a possible link between aluminum consumption and Alzheimer’s disease. As for me, if a brand exclusively says aluminuim-free, there must be sufficient reason to not use the product ‘with’ aluminium (of course the same logic doesn’t apply to anything and everything!)
As much as I loved the Peach Cobbler with a splash of blueberry and cherry colors, I would have loved to have the sunshine golden-yellow of the peaches intact. So next time I bake this, I probably will consider cooking the berries and peaches in sugar separately.
In case you wish to reduce the butter further, try substituting 2 tbsp butter with 2 tbsp flavorless oil of your choice. Not that I am a big butter supporter, but not sure of the end result if/when butter is substituted entirely.

Frozen cherries and blueberries with balcony grown chrysanthemums

Thyme Garlic roasted Sweet Potatoes

Did you know the other uses of the conventional oven?
As extended storage space for heavy-duty cookware like the cast iron griddle, cast iron skillet, cast iron wok (kadai) and any other hard-to-lift cookware that are too big or hefty to fit inside the kitchen cabinets of a cozy apartment? That’s how it was for me until…I discovered the joy of baking, very lately. And since then, I cannot stop thinking about what I can cook in the oven next.
Even though conventional ovens were not a common sight in India back in my childhood years (even now it isn’t as much as the microwave), roasting sweet potatoes was not an unfamiliar concept. When we were kids, sweet potatoes belonged to the category of ‘fun eats’. Especially in my grand dad’s 100 ft long house in Mysore, at the fag-end of which was the old time bathroom with a pretty quarter of it occupied by a huge ancestral brass cauldron (hande, pronounced ‘hun day’ in kannada) for heating water. What has a boiling cauldron got to do with roasting sweet potatoes? Nothing. Except, the fireplace that heats it up from underneath while being mainly accessible from the outside of the bathroom, to place the firewood or light up the fire. On the hot flammable charcoal remnants in that fireplace was the perfect spot for roasting sweet potatoes covered in ashes and fiery red charcoal. I guess it wasn’t just the roasted sweet potatoes, but the whole process of roasting in itself that got the excitement written all over us. Those roasted sweet potatoes were uber simple with no special recipe to die for. But I guess I couldn’t help thinking about them ‘cos that’s how sweet potatoes were meant to be eaten, roasted not boiled nor steamed. Roasting really brings out the wild sweetness and the underground nuttiness of sweet potatoes like no other cooking method does. Along similar lines went the roasting of Jackfruit seeds (nuts) as well. Let me not drift off to another story lane now.
I have already posted in “Indian-American: A Fusion Thanksgiving Feast” how over the top I was in ‘the mood’ to celebrate Thanksgiving the American way, sans the turkey of course. After hogging on Food network for weeks before Thanksgiving, I was familiar with the festive menu to say the least. But when it was time to draw up my own fusion menu for the special day,  the recipe courtesy was by who brought me to this site where I found it and liked it.
I should admit that I approached the recipe with a lot of scepticism. How can something as sweet as this tuber taste scrumptious when seasoned with garlic, herb and red chilli flakes? But I left the better part of my judgement behind and now, I am thankful that I did.
The result? Luscious sweet potatoes, velvety on the inside with blistering brown outsides and delicious garlic herb flavors. Sweet potato and thyme in perfect harmony, the sweetness of it balanced by a hint of the red pepper flakes at the back of the tongue. Very satisfying as much as it is filling, absolutely easy as much as it is delicious.
As an amateur baker myself, I feel this is the easiest recipe there is to make in a conventional oven. So those of you who have avoided the ‘oven’ like the plague or have dressed it up for another job like I did for so long, let me tell you ~  if I could do it, you surely can too. Go dust your oven, so your kitchen can smell of warm aromas you have only read about…

recipe source: | November 2005| by Kathryn Matthews
Things you’ll need:
  • 1 large Sweet potato washed and cut into 1/2″ thick rounds
  • 2 big Garlic cloves, minced
  • 5-6 sprigs of fresh Thyme
  • 3 tsp olive oil
  • 1 tsp crushed red pepper flakes / 1 sachet crushed red pepper (pizza accompaniment)
  • ground black pepper (per taste)
  • sea salt
How it’s done:

  • Preheat oven to 400°F. In a medium-size mixing bowl, add all the ingredients sprinkling salt and ground black pepper as per your taste and toss well to coat the spices and herb onto the sweet potato rounds.
  • On a large baking tray lined with quick-release aluminium foil, arrange the sweet potato rounds individually in a single layer. Oven roast the sweet potatoes placed on the top rack until tender and browned on top or about 40 mins. Check in between and more towards the end for otherwise burnt edges. Serve warm or at room temperature.
I have roasted at 350°F and 400°F. If you want the sweet potatoes to be soft and tender and lightly browned, bake at 350°F. Or, if you want it to be crisp on the outside and softer on the inside, go for 400°F. Just be sure to check often with 400°F as the sweet potatoes tend to get burnt on the outside and the same goes to the garlic and herb as well.
  • Place the sweet potatoes in the oven soon after adding salt.
  • Those little unused sachets of crushed red pepper from pizza home deliveries that you kept aside, this is the time to make use of it. That’s what I did. Though I had shelved them, I was pleasantly surprised that they came handy here indeed.
  • To release the tiny thyme leaves from the sprig easily, pull the leaves back rather than forward.

Roasted Butternut Squash : The Holiday Buffet

There is a first time for everything and this time, it is with Butternut squash for me. While the only squash I had eaten in India is the pumpkin, being in the US introduced me to the others like the yellow squash, acorn squash and only now, the butternut squash. Somehow, I had never gotten close to this one so far, probably because I knew no recipe that calls for it in the first place!
And the reason for me to make this side, is not because I am a big fan of butternut squash. Well, how could it be with this being my first try? During one of those browsing extravaganzas, when I stumbled upon Sala’s Roasted Butternut Squash recipe on veggiebelly, it was not a case of love at first sight. But several days later, its picture kept flashing back to me in an almost haunting way. Better yet, when I accidentally chanced upon the sight of different squashes on sale in Kroger, it was a mad rush of adrenaline that got me out of Kroger with the bag in hand before my brain could process it. It’s a different matter that it lay on my kitchen counter for a couple of days before the absolute ‘muhurat‘* happened today.
What I discovered is a very interesting taste, nutty, squashy and pleasantly sweet thanks to the added cane sugar. If you plan to eat it as a side as given in this recipe, I seriously suggest not to skimp on the sugar. I say this with experience because I did exactly that, only to realize later upon tasting that without the right amount of sugar and fat combined, it does not turn out half as good as how it is meant to be. So before you are disappointed, take my 2 cents of (unsolicited) advice.
And then, you can enjoy it scooping right out of the squash ‘bowl’ one small spoon at a time. You have to eat it to really understand why they named it “Butternut” squash in the first place. When roasted properly, one can experience the unification of buttery and nutty tastes at one place at the same time.
Ground black pepper and cinnamon are my substitution to the chipotle powder in the original recipe and although I generally do not like to mix sweet and hot, their contrasting tastes seemed to work in unison in a strange reciprocity.
What do you think of this combination. Have you tried that before? Do not hesitate to put down your thoughts in the comments box.

*A time or moment considered lucky (in India), often used to mark the commencement of a project or important work as per Wiki
This recipe is my contribution to the event Blog-Bites-9 : The Holiday Buffet hosted by Nupur of One Hot Stove!

recipe source:

Things you’ll need:
  • 1 small Butternut squash
  • 2 tsp butter / olive oil
  • ground black pepper and salt mix
  • ground cinnamon
  • 4 tsp cane sugar (or as per your taste)
How it’s done:

  • Preheat oven to 400°F
  • Cut the Butternut squash in half lengthwise. Scoop out the seeds and fibre with a spoon. If required, cut off the top of the squash near the stem. I let mine be, just like that.
  • With a butter knife, drop tiny bits of butter scrolls about 1 tsp on each half of the squash everywhere and in the pit. If using olive oil, brush or drizzle all over the squash.
  • Sprinkle in the cane sugar 2 tsp on each of the squash halves, all over and drop some in the pit. Repeat with cinnamon and a tad bit of ground pepper and salt mix.
  • Oven roast with the pit-side up (obviously right) until the squash is tender (when a fork is poked into) or about 30-40 mins. Keep a close watch towards the end when you hear the sugar sizzling in the pit, to just let the sugar caramelize and not burn.
  • Serve warm.
  • Butternut squash can be hard to cut. I found my chef’s knife particularly helpful. As per this tip that I found here much later, for an easier cut, pop the squash in the microwave for 60 seconds after piercing with a fork and then proceed to cut.
  • The recipe called for brown sugar, but I had cane sugar at hand, so used it. Suit yourself as per your pantry stock.