American Classics: Browned Butter Squash Pie

American Classics

Lost classic desserts from our wide and varied past.


[Photograph: Alexandra Penfold]

As Thanksgiving draws near, I find myself going over our traditional menu, wondering which dishes I can tweak without inciting a coup. Desserts tend to be a neutral territory among our ranks. I'm not messing with the stuffing. I'm not reimagining mashed potatoes. My family lets me play with pie. And play I do.

When it's turkey time, pumpkin pie takes center stage, but a humble squash can still steal the show—especially when it's dressed up with browned butter and plenty of spices. While I love a good flaky butter crust, on a day that requires plenty of kitchen time and far more counter space than I have available, it's nice to make a crust that doesn't need to be rolled out. And if you love a good cookie crust, this gingersnap one is well worth trying.

About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.

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