Serious eating / Vicky Wasik
The best pumpkin pie is made from squash (that’s what’s actually inside those cans of “pure pumpkin puree”). Butternut squash may not evoke the romance of a Halloween pumpkin or Cinderella’s carriage, but it has all the earthy flavor of a pumpkin at a fraction of the hassle (less pesky rind, fewer seeds viscous, no stringy fibers). By the time it’s roasted, pureed, and sprinkled with spices, the one thing everyone will notice is its vibrant taste.
