“Anyone who tries a piece tends to want one every year,” writes Amethyst Ganaway of her Granny Sawda’s butternut squash pie, a favorite on her family’s holiday table, in the December 2020/January 2021 issue of Garden & Gun. “Granted when new friends hear ‘squash pie,’ often their noses turn up and their faces pucker, as they contemplate why anyone would make a sweet pie from squash. But once I hand them a slice, slightly warm, a small scoop of cold vanilla ice cream dolloped on the side, a sparkle in their eye pops. The butternut squash often conjures for converts pumpkin or sweet potato pies, but with a different texture and taste—less starchy, a little sweeter, with a tang.” Of the recipe, Ganaway—a food writer, recipe developer, and chef—says, “we like ours very sweet,” so she typically adds a little more than the recommended amounts of sugar below.
