Countdown to Thanksgiving - Day 1

 

Ok, so the hardest part about making all the baked goods for Thanksgiving—desserts, side dishes and breads—is figuring out what to make and when to make it. Since I was sick for a few days, I spent a lot of time online reading blogs & recipes and creating this massive document for my mom to look over so we can decide what to make.  This is my kitchen table with the recipes that made the cut.

But before we get started, its off to my favorite store for a few last minute items, Chef Central  has everything you can think of and more!

I am going to try and post everyday from now till Thanksgiving, school permitting, so bear with my photo edits.

Up first; A recent favorite of all my friends, especially the vegetarians...

Graham Cracker Crusted Butternut Squash Pie

 

Make note:

The reason for partially baking the dish before adding the topping is that the batter is very runny and the topping will sink if added at the beginning, so follow directions as written.  

We made this last night and wrapped it up and put it into the Freezer until Turkey Day...So no real beauty shot, but this is it still in the pan.

The instructions may seem long, but this is a super easy and show stopper side dish that can double as a dessert.

There are 3 steps to this recipe:  

Step 1.  The Crust

Preheat oven to 350 degrees--Place a 9 inch spring form pan onto a cookie sheet

In a small bowl, place 1 3/4 cups of graham cracker crumbs.  I use these cookies and make my own crumbs but you can buy the crumbs already made.  

Have I mentioned how much I love my mini chopper, I use it whenever possible...

Add ¾ cup unsalted butter or margarine, melted in microwave around 30 seconds

Mix crumbs and butter together with a fork until well mixed...

Dump the graham cracker/butter mixture into the 9 inch spring form pan and press firmly in the bottom and up the sides.

Crust, done.

Step 2:  The filling

Yes, frozen butternut squash!  I can't get enough of this stuff.  Sometimes I just microwave it, add cinnamon and splenda and viola, yummy, lo cal side dish for dinner.  anyway--you will need:

1 (12 ounce) box pureed butternut squash, defrosted on counter or 2 minutes in microwave. (make sure its not hot when you are ready to use)

This is what squash will look like defrosted, now add to mixing bowl and..

 fit mixer with whisk attachment.

Time to add in the remaining ingredients!

4 large eggs

¾ cup milk (can use soy)

½ cup firmly packed dark brown sugar

½ cup all purpose flour

and 1 teaspoon ground cinnamon and ½ teaspoon salt

Now mix it all up until well combined and most of the flour clumps are dissolved scrapping side of bowl when needed.

Add filling to prepared crust and...

Place in 350 degree oven (remember to place on cookie sheet to avoid spills) and bake for 35 minutes, and we are almost done...

Step 3:  The Topping:

While the pie is baking, prepare the filling.

Place 4 teaspoons of chilled, unsalted butter or margarine, cut into chunks in a small bowl ( I just used the same bowl as for the crust and rinsed it out to avoid too many dishes!

Add 1/2 cup all purpose flour

and add ½ cup dark brown sugar (can mix half dark/half light brown)

and about 1 Teaspoon Cinnamon

Now time to get messy...use your fingers to knead the mixture together to make coarse crumbs...

That look like these...

When timer goes off, carefully sprinkle the topping over the squash.  Return to oven uncovered for another 25 minutes.

At this point...you can serve the pie or do what we did, let it cool completely in pan, wrap first in wax paper then foil and place in freezer.  

When Turkey Day arrives, UNWRAP THE WAX PAPER (but keep the foil for later and defrost..)

Warm in pan, in oven wrapped in foil until warm, place on a cake pedestal and undo the spring form....delicious!

8-10 servings

With love and cupcakes,

Cookteen

Recipe: (Adapted from:  Susie Fishbeins, Kosher By Design Entertains)

Graham Cracker Crusted squash pie

Squash Pie:

1. 1 ½ cups graham cracker crumbs
2. ¾ cup unsalted butter or margarine, melted
3. 1 (12 ounce) box pureed butternut squash, defrosted
4. 4 large eggs
5. ¾ cup milk (can use soy)
6. ½ cup firmly packed dark briwn sugar
7. ½ cup all purpose flour
8. 1 teaspoon ground cinnamon
9. ½ teaspoon salt

Topping:

1. ½ cup all-purpose flour
2. ½ cup dark brown sugar (can mix half dark/half light brown)
3. 4 teaspoon chilled unsalted butter or margarine, cut into small chunks
4. 1 Teaspoon Cinnamon

Directions:

1. Preheat oven to 350 
2. Combine graham cracker crumbs and melted butter in a small bowl.  Press into the bottom and slightly up the sides of a 9-inch spring form pan 
3. In the bowl of a mixer, combine squash, eggs, milk, brown sugar, flour, cinnamon, and salt.  Beat at a medium speed until all combined 
4. Pour into the prepared crust (place pan on a cookie sheet to avoid spills)  
5. Bake for 35 minutes 
6. Prepare the topping.  In a small bowl, mix the flour, brown sugar and cinnamon with a fork, Sprinkle in the chunks of butter and use fingers to knead the mixture together to make coarse crumbs 
7. Sprinkle the topping over the squash.  Return to oven uncovered for another 25 minutes.