Here at Travaasa, we are all about fresh ingredients and experimenting in the kitchen. So we have to say it: It’s time to stop using canned pumpkin for your holiday pies…

And… Wait for it… Use fresh butternut squash!

So mix it up this holiday season with this delicious recipe from Chef Ben. (Oh and his secret pie crust recipe is in there too. Shhh.) 

Butternut Squash Pie
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  1. 3/4 cup granulated sugar
  2. 1 teaspoon ground cinnamon
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon ground ginger
  5. 1/4 teaspoon ground cloves
  6. 2 large eggs
  7. 15 oz puréed roasted butternut squash
  8. 12 fl. oz. half and half or evaporated milk
  9. 1 recipe of Ben’s Pie Crust
  10. 9 inch pie tin
  11. Whipped cream (optional)
  1. Split and seed squash lengthwise
  2. Lay face down on parchment lined baking pan
  3. Bake squash in preheated oven for 20 minutes @ 350 degrees
  4. Scoop out roasted squash mixture and puree
  5. Make one recipe of butternut squash pie filling
  6. Fill placed pie crust with butternut squash filling
  7. Bake at 400 degrees for 10 minutes, and reduce temperature to 300 degrees for 20 minutes, or until filling is golden brown
  8. Let cool, slice, and serve
  1. Pie Crust
  2. 1 Cup All Purpose Flour
  3. ¼ Pound Unsalted Butter
  4. 1/3 cup ice cold water
  5. 2 pinches salt
  6. Use Cheese Grater to grate Butter into Flour mixture
  7. Slowly add Iced Water until dough pulls together
  8. Roll out Pastry, Cut to size and Reserve
  9. Recipe provided courtesy of
  10. Chef Ben Baker
  11. Executive Chef
  12. Travaasa Experiential Resorts
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