After watching “Trying Dishes You Wish Other People Knew About”, I decided to try making the butternut squash version of the kolokythopita. The main reason why I made that decision was because I had a butternut squash sitting around and if I wasn’t doing anything else with it, I would just stick it into the oven to bake. What I ended up doing was mostly following this recipe for a Greek savory pumpkin pie, except I substituted the pumpkin with the butternut squash. All the other ingredients were identical.
One other major difference that I made was in the preparation of the main ingredient. At first, I tried grating the butternut squash, but after doing one piece, I realized it would take me forever plus a lot of elbow grease. And frankly, I don’t have that much time or energy. I tried pureeing it in a blender next, but since I don’t own any industrial grade kitchen appliances, the blender didn’t work very well. What I ended up doing was just cooking the cubed butternut squash in a pot until it was softened and then mashing it like mashed potatoes.
So how did it go? It actually turned out way better than I thought it would. For a glorified fruit pie (squash is technically fruit), it smells wonderfully savory and it’s delicious. I wouldn’t hesitate to make this again–maybe even for a potluck where there are vegetarians attending (although I may have to substitute the egg with a vegetarian-friendly binder). Next time, I’ll actually try the zucchini version.