Butternut & Gratitude
A Quiet Note for the Season of Gratitude
This is the time of year when the light softens,
when even the air seems to pause and listen—
as though the world itself is remembering
all the small things that made it through the turning.
We don’t gather under banners of old stories,
but we do honor the warmth that rises
when people share what nourishes them.
A meal is a kind of conversation, after all—
one that speaks in fragrance, texture,
and the quiet generosity of hands.
Butternut squash is a humble guest of the season:
earth-rooted, sun-sweet, and sturdy.
It asks for little, and offers much—
a reminder that gratitude is often found
in the simplest, most honest forms of nourishment.
So here is a pie made not for ceremony,
but for comfort—
for the table where real life happens,
for the ones who stay close,
and for the bright, brief moments
that ask only to be savored.
May it bring warmth to your home
and a gentle fullness to your spirit.
Butternut Squash Pie Recipe
A Personal Note About This Pie
If we lived closer—if distance weren’t such a stubborn, geographical thing—I’d simply make this pie for you. I’d hand it over warm, the crust still settling, the sweet squash filling breathing out its gentle spice. We’ve shared this recipe with friends for years, and each time, the pattern repeats: someone tries it, pauses, and then says, “Alright… I need the instructions.”
So consider this our way of sliding a slice across the table despite the miles between us. It’s a tried-and-true method, tested through many seasons, perfected in quiet kitchens, and offered now with the same affection we’d give in person. Make it for your own home, for your people, or just for yourself on a day when warmth feels like its own kind of gratitude.
And when you taste it, know this:
we’d have shared the real pie if we could.
This recipe is simply the next best thing.
Pie Filling
1 medium Butternut Squash
2 tbsp Whole Butter, unsalted
1 cup Coconut Milk (full fat)
¾ cup Dark Brown Sugar
2 Large Eggs
1 tbsp All-purpose Flour
2 tsp Pure Vanilla Extract
½ tsp Ground Cinnamon
¼ tsp Ground Ginger
¼ tsp Ground Nutmeg
¼ tsp Sea Salt
Pie Crust
1 cup All-purpose Flour
¼ cup Whole Wheat Flour
1 tbsp Dark Brown Sugar
½ tsp Sea Salt
¼ lb Whole Butter, unsalted
3 tbsp Ice Cold Water
Instructions
Split butternut squash from stem to blossom (bottom). Scrape the seeds out with a spoon. Melt 2 tbsp butter and brush the flesh of the squash, including the cavity. Roast the halves of the squash, flesh side down, uncovered, at 350 degrees for 1 hour. The squash should be soft to the touch. Scrape the fresh away from the skin – the yield should be approximately 3 - 3 ½ cups. Pulse the pulp in a food processor until smooth. Add all remaining ingredients to the food processor and blend thoroughly. Make your pie shell (or purchase a frozen pie shell; a pre-made graham cracker shell also works well). Pour the filling into the pie shell and bake for approximately 1 hour at 350 degrees, or just until the center has set. You may choose to use a water bath for more even baking, but this is not necessary. Best enjoyed chilled - refrigerate pie for at least 4 hours before serving.
*Easy pie shell method: pulse all ingredients a clean food processor until a crumb develops. Roll the dough out into a ¼ inch thick disc. Place the dough in a 10” pie plate and flute or crimp the edges. Freeze the dough in the pie shell for at least 30 minutes. Par-bake the pie shell for 10 minutes at 350 degrees. Cool pie shell completely before adding filling.
**Extra tip for purchased pie shells: For frozen wheat pie shells, brush the inside and edges with 1 tbsp melted butter. For graham cracker shells, brush the inside and edges with a beaten egg white.
Happy baking, my friends.
— Juan
