Butternut Squash Pie, or Torta di Zucca Gialla in Italian, is an adaptation of the classic yet little known recipe by Pellegrino Artusi. The gluten-free dessert is a nutritious alternative to the North American pumpkin pie that makes the most of the seasonal produce. Given that the pie has no pastry base and the filling is made of almond meal, the dessert is very moist and has a pudding-like consistency.
In order to make your own butternut squash pie, one will need to acquire two pounds of butternut squash or pumpkin, sliced almonds, milk, three eggs, melted butter, almond meal, cinnamon and soft brown muscovado sugar.
A single butternut squash pie with this recipe should serve approximately eight people.
Butternut Squash Pie Recipes
This Butternut Squash Pie is a Classic Artusi Recipe
Trend Themes
1. Gluten-free Desserts - Butternut squash pie offers a delicious gluten-free alternative to traditional desserts.
2. Nutritional Alternatives - The use of butternut squash in pie recipes provides a nutritious twist on a classic dish.
3. Seasonal Produce - The use of seasonal ingredients like butternut squash in desserts is a growing trend in the culinary world.
Industry Implications
1. Food and Beverage - The food and beverage industry can explore innovative ways to incorporate butternut squash in desserts and cater to the gluten-free market.
2. Health Food - The health food industry can tap into the trend of using butternut squash and other nutritious ingredients in desserts to create healthier options.
3. Farm-to-table - The farm-to-table industry can showcase the use of seasonal produce like butternut squash in creative and unique dessert recipes.