Ranch Recipe: Butternut Squash Hand-Held Pies

We harvested so many butternut squash this year! Our Baking Manager, Val Yeager, just shared this delicious recipe that is perfect for New Year’s Eve parties! Keep reading to find out how to make them…

Butternut Squash Hand-Held Pies

Makes 30 pies


Pie Dough:
4 cups all-purpose flour
1/4 cup ripened ‘ulu
4 tablespoons sugar
12 ounces butter
2 teaspoons of salt
2 ounces cold water

1 pound butternut puree
2 teaspoons cinnamon
pinch ground nutmeg
pinch ground clove
1/4 teaspoon ground ginger
1 teaspoon salt
1 cup sugar
1 ounce coconut nectar
1 ounce molasses
6 ounces coconut milk
1 teaspoon vanilla
zest of 1 orange


Pie dough:
1. Dissolve salt in cold water and set aside.
2. Place dry ingredients in bowl and cut butter into small chunks.
3. Add butter to bowl and mix with hands until butter chunks are the size of a pea.
4. Add salt, water, and ‘ulu. Mix very gently, just until water is absorbed. Do not overwork the dough!
5. Cover with plastic film, and place in refrigerator for 1 hour.

1. Cut the butternut squash into 4 pieces. Place on sheet pan and roast at 400 degrees for 45 minutes.
2. While the butternut is roasting, mix together remaining ingredients.
3. Once the butternut has cooled slightly, blend all ingredients together in a blender.

Hand Held Pie:
1. Roll chilled dough out at ¼ inch thickness.
2. Use three inch round cutter (or a water glass) and cut circles out as close as possible to each other.
3. Count the circles and add filling to half of the circles.
4. Use a pastry brush to add egg wash around the filling on the pie dough.
5. Press the remaining circles of dough on top while carefully trying to push out any air pockets.
6. With a fork, singe the sides together to form mini pies.
7. Poke holes on top for ventilation. Egg wash the tops and sprinkle with sugar.
8. Bake at 400 degrees for 20 minutes or until golden brown.

To see more of Val’s recipes, visit her YouTube channel.