There are some things in life that you can’t truly know are good until you try them.  Little things that you have to experience yourself, that are able to fill a hole somewhere in your soul where you didn’t know you were missing something.
Things like… browned butter.

For the longest time, I’ve been hearing and reading about how amazing browned butter is, how rich and nutty of an aroma it has, and the wonderful effect it can add to a recipe.  It’s always been on my mind to try it out, but for some reason I just never got around to it, until this week.  And wow, I can’t believe I waited this long.

I feel like my perspective on butter has completely shifted; it’s like a friend I’ve known for so long has suddenly revealed to me a hidden, mind-blowingly different and awesome side of their personality.

Butter always was to me one of the simplest baking ingredients– it was just a block of rich, yummy fat that made breads soft, cakes fluffy, custards silky, and pastries flaky.  But I’ve underestimated the power of a single ingredient; it’s as if butter was saying to me, slow down, heat me for a little longer and I’ll show you more that I can be.

Words like “nutty” and “toasty” honestly do not do justice to it; the flavor of browned butter transcends the realm of overused adjectives.  Instead, think of fresh-baked sugar cookies, their warm scent hugging your nose on a chilly early morning when the sun is still shining with a young warmth and pale golden light just barely streams through your kitchen window– that rich, indescribable aroma that is strong and distinctly “baked.”  Now take that aroma, pull it apart, and toss out the portion of it that is sweet, sugary, and vanilla-like.  What you’re left with is this incredible, deep, luxurious savoriness that’s hardly a flavor in itself, but more like a familiar sensation you experience when eating buttery baked goods.
The instant it drifts up from the stovetop and hits your nostrils, it just melts your heart.  It’s the kind of aroma I’d want to turn into a candle and burn all night as I cozy up by the fireplace with a blanket, plus, I’m pretty sure browned butter candles could be the start of a new billion-dollar industry (it’s just that good).

I used browned butter to make a cookie-like crust for this delectable maple butternut squash pie.  The pie is not only a fantastic addition to any Thanksgiving dinner (in case your pumpkin pie gets lonely), but also like a sweet, smooth transition between holidays– its spiced cookie crust is complementary to squash’s autumnal flavor, while also slightly reminiscent of the Christmas season that is quickly approaching after Thanksgiving.  Unlike a lot of pie recipes that call for a rolled crust, this one involves pressing the dough into the bottom of the pan, which is easier for the dough’s consistency and gives the pie a more rustic look, plus it provides a fun opportunity for kids to help out in the baking process.

This recipe takes a bit of time and effort since everything is from scratch, but it’s a pie that’s definitely worth the investment.  Besides, there’s no better time of year for homemade pie than Thanksgiving. 

Speaking of Thanksgiving, in addition to my family, friends, safe home, and the privilege of having education and advanced technology, I’m immensely grateful for the opportunity I have to cook, bake, and blog about the awesomeness of foods like browned butter.  Thank you to everyone who has been viewing this blog and supporting me in my journey as an amateur baker

Happy Thanksgiving!

Spiced Cookie Maple Butternut Squash Pie     –    yields one 9″ pie

Spiced Cookie Crust:
– 1/2 cup unsalted butter
– 1/2 cup sugar
– 2 tbsp. beaten egg
– 1/4 tsp. vanilla extract
– 1  1/2 cups all-purpose flour
– 1/2 tsp. baking powder
– 3/4 tsp. ground cinnamon
– 1/4 tsp. ground nutmeg
– 1/4 tsp. ground clove
– pinch ground ginger
– 1/4 tsp. salt
– 3 tbsp. cold milk
Maple Butternut Squash Filling:
– 1/2 butternut squash, peeled, seeded, and cut into small cubes
– 1 tbsp. unsalted butter, melted
– 3/4 tsp. ground cinnamon
– 1/2 cup maple syrup
– 2 eggs
– 1/2 cup whole milk
– 1/2 tsp. salt

For the crust:
1.     Melt the butter in a pan over medium heat.  Whisking occasionally, allow it to foam and turn a medium golden color after about 5 minutes (black specks will appear as the butter browns, and you will be able to smell its changed aroma).  Turn off the heat and transfer the butter into a medium bowl to cool down and re-solidify.
2.     Beat the sugar into the butter until the mixture becomes pale, then whisk in the beaten egg one tablespoon at a time.  Add in the vanilla.
3.     Sift in the flour, baking powder, cinnamon, nutmeg, clove, ginger, and salt.  Mix until the ingredients are roughly combined (it should appear dry and crumbly), then add in the milk and gently knead the dough just until it comes together (be careful not to overwork it).  At this point, the mixture should not crumble as easily when compacted in your hand.
4.     Press the dough into a 9-inch pie pan or dish to form a uniform layer, being sure to cover the bottom and sides completely (no cracks!)  Place it into the refrigerator for 20 minutes to chill.  Preheat the oven to 325°F.
5.     Remove the unbaked crust from the fridge and gently line the bottom with tin foil.  Fill the tin foil with pie weights or dry beans to weigh it down, and then bake the crust at 325°F for 20 minutes.
6.     Remove the tin foil and weights, and prick the bottom of the crust a few times with a fork.  Place it back into the oven to bake again for 10 minutes.  Turn off the oven and allow the crust to cool inside.
For the filling:
7.     Preheat the oven to 400°F.  In a medium bowl, toss the cubed squash with the melted butter and cinnamon to coat evenly.  Arrange the pieces in a single layer on a baking sheet, and bake at 400°F for 30-40 minutes until tender. Allow it to cool.
8.     Transfer the roasted squash into a food processor with the maple syrup, and blend together until smooth.  Move the mixture into a medium bowl* and whisk in the eggs, milk, and salt.  Pour it into the crust, tap the dish on the counter a few times to rid of air bubbles, and bake it in a preheated oven at 350°F for 30-40 minutes.  Turn off the oven and leave the pie inside to cool gradually.  Serve it immediately, or refrigerate for a chilled, slightly firmer pie.

* If you want less dishes to wash, you can blend all of the filling ingredients in the food processor rather than working in a separate bowl.  I only chose to use a whisk because I was slightly worried that the processor would incorporate too much air, and I was feeling paranoid about my pie possibly cracking.