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To make a crustless squash pie, gather the following ingredients: - 2 cups butternut squash, cooked and mashed - 1 cup cottage cheese - 3 large eggs - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 cup pure maple syrup - 1 tablespoon vanilla extract - 1/4 teaspoon sea salt - 1/2 cup shredded sharp cheddar cheese (optional) - Fresh parsley for garnish These ingredients mix together to create a creamy, flavorful pie. Butternut squash is sweet and packed with nutrients. Cottage cheese adds protein and creaminess. Eggs help bind everything together. The spices give the pie warmth, while maple syrup adds natural sweetness. You can also add cheddar cheese for a rich twist. Fresh parsley on top makes the dish look lovely and adds a fresh taste. This crustless squash pie is simple yet satisfying. For the full recipe, check the section above! - Prepare the oven to 350°F (175°C). - Grease a 9-inch pie dish. - Combine 2 cups of cooked and mashed butternut squash, 1 cup of cottage cheese, and 3 large eggs. - Use a whisk or fork to blend until smooth. - Incorporate 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 cup of pure maple syrup, 1 tablespoon of vanilla extract, and 1/4 teaspoon of sea salt. - Optionally, fold in 1/2 cup of shredded sharp cheddar cheese for extra creaminess. - Pour the mixture into the pie dish and spread evenly. - Bake for 40-45 minutes. - Let cool for 10 minutes before slicing. - Garnish with chopped parsley for a fresh touch. For the full recipe, you can refer to the detailed steps above. Enjoy making this delicious crustless squash pie! Cooling the pie before cutting is key. This step lets it set properly. If you cut it too soon, the texture will be runny. Always wait at least 10 minutes after baking. Using fresh squash yields better flavor and texture. Fresh butternut squash has a rich taste. If you're short on time, frozen squash works too. Just make sure it’s thawed and drained well. You can add extra spices to boost flavor. Consider adding ginger or allspice for warmth. If you like it sweeter, try brown sugar or honey instead of maple syrup. This gives you room to adjust based on your taste. Serve slices warm on a colorful plate. A dollop of whipped cream or a scoop of yogurt adds a nice touch. Drizzle with more maple syrup for extra sweetness. Pair it with a light salad or roasted veggies. This complements the pie's flavor and adds a nice crunch. For a festive look, sprinkle fresh parsley on top before serving. {{image_4}} You can change up the cheese in this pie. Try using cream cheese for a rich taste. Feta cheese adds a tangy twist as well. For a dairy-free option, use cashew cheese or nutritional yeast. These choices keep the pie creamy while catering to different diets. Seasonal spices can elevate your crustless squash pie. Add pumpkin spice or ginger for a fall vibe. You can also mix in some fresh herbs like thyme or rosemary. If you want more veggies, consider adding spinach or zucchini. These will boost flavor and nutrition. To make this pie healthier, lower the sugar. Use mashed bananas or applesauce instead of maple syrup. You can also swap some cottage cheese for Greek yogurt to cut down on calories. For a gluten-free option, this recipe is already good to go! Enjoy a delicious pie without the crust. To keep your crustless squash pie fresh, let it cool first. Place it in an airtight container. You can also cover it tightly with plastic wrap. This keeps moisture in and bad smells out. Store it in the fridge for up to five days. If you have a lot of leftovers, consider cutting the pie into slices. This makes it easier to grab a piece later. To reheat your pie, use the oven for the best results. Preheat it to 350°F (175°C). Place a slice on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes. You can also use the microwave. Just heat it for 1-2 minutes, checking often. This is quicker but may change the texture a bit. For long-term storage, freezing is a great option. Wrap each slice tightly in plastic wrap. Then place them in a freezer-safe bag. This way, they stay fresh for up to three months. When you're ready to eat, remove a slice from the freezer. Thaw it in the fridge overnight. You can also reheat it straight from frozen. Just add a few extra minutes to your heating time. You can check if your pie is done by looking for certain signs. The edges should be set, but the center will have a slight jiggle. You can also insert a knife in the center. If it comes out clean, your pie is ready. This usually takes about 40 to 45 minutes in the oven. Yes, you can use other squashes if you want! Acorn squash or pumpkin work great in this recipe. Just make sure to cook and mash them like you do with butternut squash. Each type will give a different taste and texture, so feel free to experiment! Absolutely! This crustless squash pie is naturally gluten-free since it doesn't contain any flour. It uses simple ingredients like squash, eggs, and cottage cheese. If you have a gluten sensitivity, this recipe is a safe choice. Enjoy without worry! For the full recipe, refer to the detailed instructions above. This blog post explains how to make a delicious crustless butternut squash pie. We covered the key ingredients and shared easy steps for mixing and baking. You also learned tips for enhancing flavors and ensuring the best texture. Lastly, we discussed storage and variations to fit your taste. In summary, this pie is simple and tasty. With a dash of creativity, you can make it your own. Enjoy your cooking and find joy in each bite!

- Crustless Squash Pie

Discover the joy of baking with this easy Crustless Butternut Squash Pie recipe! Made with creamy mashed butternut squash, cottage cheese, and a touch of spices, this dessert is not only delicious but also healthy. Perfect for any occasion, it’s simple to prepare and sure to impress. Click through to explore the full recipe and bring warmth and flavor to your table with this delightful pie!
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Ingredients
  

2 cups butternut squash, cooked and mashed

1 cup cottage cheese

3 large eggs

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup pure maple syrup

1 tablespoon vanilla extract

1/4 teaspoon sea salt

1/2 cup shredded sharp cheddar cheese (optional for added creaminess)

Fresh parsley, finely chopped, for garnish

Instructions
 

Prepare the oven and dish: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish thoroughly with cooking spray or softened butter to prevent sticking.

    Mix the base: In a large mixing bowl, combine the cooked and mashed butternut squash with cottage cheese and the eggs. Use a whisk or fork to blend until the mixture is creamy and smooth.

      Add flavorings: To the squash mixture, add in the ground cinnamon, ground nutmeg, maple syrup, vanilla extract, and sea salt. Stir well until all ingredients are thoroughly combined.

        Incorporate optional cheese: If desired, gently fold in the shredded sharp cheddar cheese. This will add a layer of delectable richness to the pie.

          Transfer to dish: Pour the delightful mixture into the prepared pie dish, using a spatula to spread it out evenly across the surface.

            Bake to perfection: Place the pie in the preheated oven and bake for 40-45 minutes. You’ll know it’s ready when the edges are set, but the center still retains a slight jiggle.

              Cool before serving: Remove the pie from the oven and let it cool for at least 10 minutes. This cooling step will help the pie firm up and make slicing easier.

                Garnish and serve: Before serving, sprinkle chopped fresh parsley over the top for a vibrant touch and an aromatic freshness.

                  Prep Time: 15 mins | Total Time: 1 hour | Servings: 8 slices

                    - Presentation Tips: Serve slices warm or at room temperature with a dollop of whipped cream or a light scoop of yogurt drizzled with extra maple syrup. Enjoy!