Homemade Butternut Squash Pie Filling
Winter is an interesting time of year for a baker trying her darndest to use as much fresh, local, and seasonal ingredients as possible. Luckily I am surrounded by farms for miles and can trade friends for many goods, like maple syrup, eggs, or some of the best apples in the world, but in the snowy depths of winter the only pears I’ll find were grown on the other side of the globe.
Solution? Squash! With their thick, hard shells winter squash can keep for months in cool storage and are as delicious in savory dishes as they are in sweet. Choose squashes that are heavy for their size with skin that is smooth and dull, and make sure to check that the stem is intact and dry as well.
First up: Ontario Butternut Squash