Butternut pie is a dish with a great tradition in South Africa. Butternut squashes are available all year round in Cape Town and
all over South Africa and apart from being very affordable they have a long shelf life and can be used in countless dishes. Butternuts belong to the family of squashes although their flesh looks a lot like that of certain pumpkins like for example the orange colored flesh of the Cinderella pumpkin. But raw butternut flesh is usually much harder than that of pumpkins. Anyway these
squashes are mainly used in a variety of soups, as side dishes accompanying countless main courses and as well in pies. This particular recipe works wonderful with many side dishes. I served the finished pie with black beans, a tomato salsa and fried nopales (prickly pear) salad.
Preparation time: 45 minutes
Cooking time: at least 50 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 35 minutes
Grade of Difficulty: standard
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