ニューヨーク・タイムズのインスタグラム(nytimes) - 11月22日 23時33分

Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh #butternutsquash purée is even better. That's a controversial statement, @nytfood knows, but please, hear us out. Butternut squash is brighter and more complex tasting; its flesh is also sweeter and silkier than pumpkin, and it’s relatively easy to roast and purée. @nytfood recommends keeping the seasonings on the light side to best showcase the character of the squash. But if you want a spicier slice, feel free to amp up the cinnamon and ginger. If you bake your pie today, keep it covered at room temperature until your #Thanksgiving feast. And don't let making your own pie crust intimidate you: Our #NYTCooking pie guide has everything you need to know. Visit the link in our profile to get it — and to find the recipe for brandied #pumpkinpie, photographed here by @andrewscrivani. #?

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