Artusi’S Butternut Squash Pie (Torta Di Zucca Giall

Name: Artusi’S Butternut Squash Pie (Torta Di Zucca Gialla)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds (1 kilogram) butternut squash or pumpkin; 1 pint (500 milliliters) milk; 3 eggs, beaten; 3 1/2 ounces (100 grams) soft brown muscovado sugar; 2 tablespoons (30 grams) melted butter, plus extra for greasing; 3 1/2 ounces (100 grams) almond meal; 2 teaspoons ground cinnamon; Pinch salt; Handful sliced almonds; powdered sugar, for decoration

Servings: persons

1
Remove the seeds and skin of the squash/pumpkin and chop into inch-sized cubes. Place in a saucepan with the milk. Simmer about 25 to 30 minutes or until soft. Drain and leave squash/pumpkin in a colander or sieve to drain and evaporate as much as possible until cool (Artusi even instructs to drain until you have one third of the original weight of the squash). Then transfer to a bowl and mash or puree the squash/pumpkin.
2
In a separate bowl, beat eggs together with sugar, butter, almond meal, cinnamon and pinch of salt. Stir through the cooled squash/pumpkin to combine well.
3
Pour the mixture into a greased 9-inch (23 centimeter) pie dish. Smooth over the top to sprinkle with the sliced almonds.
4
Bake at 350u00b0 F (180u00b0 C) for 45 minutes or until golden on top and set. The sides will shrink away slightly. When cool, dust generously with powdered sugar and serve.

2045

kcal

Calories

210

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds (1 kilogram) butternut squash or pumpkin, 1 pint (500 milliliters) milk, 3 eggs, beaten, 3 1/2 ounces (100 grams) soft brown muscovado sugar, and more.

Yes, Artusi’S Butternut Squash Pie (Torta Di Zucca Gialla) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Artusi’S Butternut Squash Pie (Torta Di Zucca Gialla)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions