Yes and it has a lovely caramel flavour

The Delica is most similar to Japanese _kabocha_ pumpkin/squash. I can imagine how good it would be in pumpkin pie, it's naturally quite sweet, and even more flavorful than butternut squash.

Pumpkins were brought to Europe from the Americas. We have them here as well.

I was literally going to say this! I'm speechless... all these years...

Like seriously 🤯

Hey Everybody New Vegan Channel !! If anyone is looking for some alternative recipes for the holidays Please Try Johanny's Sweet Potato Pie. "All Vegan "Great dish for Thanksgiving & Holidays kzfaq.info/get/bejne/a6x0ktWUzKqalHk.html

Hey Everybody New Vegan Channel !! If anyone is looking for some alternative recipes for the holidays Please Try Johanny's Sweet Potato Pie. "All Vegan "Great dish for Thanksgiving & Holidays kzfaq.info/get/bejne/a6x0ktWUzKqalHk.html

I have actually just put the whole damn thing in the oven. without cuttind/peeling. Peeling and cutting can be a chore for these wonderful squash.

So tell us how to do it, please!

So what's your recipe? Can you please share it? 😁

Buy already cut up squash!

She was just using a crappy peeler. It’s super easy to peel butternut squash.

I usually microwave my winter squash for 30 secs it a minute before I cut it up or peel it. Makes it very easy.

No it is not super easy to either peel or cut butternut squash. Put the entire thing in the oven. It then softens and all is right in the world. I would then cut it and roast a bit further to get some evapo going and carmelization.

Or ginger snap crust 😂

@@abpgrace i mean, i GUESS if you want it to make sense (edited original comment from "gender snap")

Actually, the ‘pumpkin’ matters a lot! Plain ‘ol’ Jack o’ Lantern pumpkins have hardly any flavor. They are developed for size & shape.

Right?!?!

Grew-up on sweet potato pie! I think it is a Southern thing! The best pie ever!

just to Deep South peeps, I've learned. We Tennesseans didn't grow up on such...but oh my Alabama friends! yes. We're Pecan Pie people. ;-)@@isurrenderall5544

She might've used the same crust she made in her apple pie recipe :) here's the link! kzfaq.info/get/bejne/adOXaJV7tNmcj40.html

@@angelica5709 Thank you. But when I clicked on "Get the recipe", it required me to subscribe to NYT Cooking, which I don't want to do. She shows how to make the crust, but doesn't give out the amounts to use.

@@LMary125 1 1/4 cups all-purpose flour (150 grams) 1/4 teaspoon fine sea salt 10 tablespoons unsalted butter, cold and cut into cubes 2 to 4 tablespoons ice water, as needed

@@rinaberman7686 Thank you!

Stick (immersion) blender, or food mill. If you are using pumpkin puree, you can just use a spoon or heavy whisk in a bowl, but you need some type of blender or food processor to make the puree.

I'm a subscriber, and it's beyond aggravating.

Same, I'm actually pissed that you have to buy a sub to NY cooking to get the recipe.

Hey Everybody New Vegan Channel !! If anyone is looking for some alternative recipes for the holidays Please Try Johanny's Sweet Potato Pie. "All Vegan "Great dish for Thanksgiving & Holidays kzfaq.info/get/bejne/a6x0ktWUzKqalHk.html

Yield: 8 servings 2pounds butternut squash (1 small squash), peeled, seeded and cut into 1½-inch chunks (about 3 cups), see Tip 1cup/240 milliliters heavy cream 2tablespoons granulated sugar 2tablespoons unsalted butter, cut into small pieces All-purpose flour, for rolling out the dough Dough for a single 9-inch pie crust 3large eggs ⅔cup/132 grams light brown sugar 1½teaspoons ground ginger 1½teaspoons ground cinnamon ½teaspoon grated nutmeg ⅛teaspoon ground allspice or pinch of ground cloves 1tablespoon bourbon or dark rum, or use 1 teaspoon pure vanilla extract ½teaspoon fine sea salt

Step 1 Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees. Step 2 Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes. Step 3 Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don’t slump.) Step 4 When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees. Step 5 In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth. Step 6 Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

Sweet potato pies are so so good, they definitely don’t get enough love at thanksgiving time!

Say that again because the folks in the back didn’t hear you!!!

Regrettably, your statement is not a fact. You are of describing sweet potato pie which has its own name and enjoys its own fan club! I make a hbrid version of pumpkin and sweet potato and I love using mascarpone cream cheese in the filling. But I will definitely try this butternut squash.

Hey Everybody New Vegan Channel !! If anyone is looking for some alternative recipes for the holidays Please Try Johanny's Sweet Potato Pie. "All Vegan "Great dish for Thanksgiving & Holidays kzfaq.info/get/bejne/a6x0ktWUzKqalHk.html

Yeah exactly I was so confused watching this video, haha.

Most pumpkin pie actually doesn't use pumpkin. Commercially produced, canned pumpkin, is as she pointed out, a different type of squash. They are very similar, like bicolor sweet corn and yellow sweet corn. Just different shapes of squash with slightly different flavors.

Agree, the pumpkin pie she just did on her channel might actually be the best. It's unbelievably great. I wonder when she'll be back on NYT.

As much as I love Claire (I have her book), Melissa also knows her $hit.

@@AllegraVivace I tried Claire’s recipe and idk i wasn’t super impressed? Don’t get me wrong, it was good, but it wasn’t like an outstanding pie.

Why? Every canned pumpkin pie is squash too they just call it pumpkin

@@eileenohara560 Yeah, maybe I’m just not discerning enough to know all the ins and outs, but I would say a pumpkin pie should be made with pumpkins. If canned “pumpkin” is actually squash, then I’d say that’s not really pumpkin pie either. :-( which is fine - it can still be a pie that tastes great, but it’s just not pumpkin.

@@socraticgambler squash pie doesn't quite have that homey ring to it. ...but I'm making this baby. I have 2 squash on my counter waiting to be conscripted into service.

@@socraticgambler wait a second…maybe I’ve never even had pumpkin pie🤣🤣🤣because I heard most people make it with the canned “pumpkin” which is squash

I didn't appreciate that either!

The Pumpkin Pie Federation would like to give you an honorary 'sumptin' for your well reasoned argument for defending the honor of pumpkin pie.

@@notesfromleisa-land thank you. It's an honor to be recognized by the Pumpkin Pie Federation and its esteemed Members.

Actually I think NYT has been good about telling and teaching people about different cultures recipes from the people who are actually a part of that culture, now Bon Appétit is another story...

@@heresqueenie Well, NYT's food videos had been pretty much only featuring Melissa cooking all kinds of foods until recently. I vividly remember her "modernizing" Korean and Chinese recipes for the "better" taste, which is really problematic.

@@heresqueenie absolutely. I think this is called “contemporary” cooking, but it’s really just bastardizing other cultures recipes and calling them improved or reimagined

This is satire, right? Because nearly all foods are "appropriated." Rice isn't indigenous to Mexico. And those Korean and Chinese recipes didn't come down in stone from Mt. Sinai. They are constantly evolving. If she made them more palatable to Western palates, that's not insulting: It's a compliment.

@@steveweinstein3222 i dont have a problem with the concept of adapting recipes to suit certain palates -- all cooking is essentially a form of adaptation to fit the culinary needs of your targeted eaters (family, customers, yourself). My problem is when megafamous food outlets such as NYT, Bon Appetit, and others try to sell their versions of recipes taken from other cultures as unique or better than the original. The attitudes surrounding food heritage from a lot of these companies are careless, and often trample all over any semblance of traditionality. An example of this is Rachel Ray's "cheater" pho video, where she says certain elements of the dish aren't important and don't require any adherence to rules. This is fine if its just someone in their own home, but Rachel Ray is an authoritative voice among amateur cooks, and people may think that this is how pho is made.