FBD

Roasted Butternut Squash Custard Pie

AmericanVegetarianIntermediate120 minBy Northstar

Ingredients

Servings
4
  • 1 0.3 lb butternut squash
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 9-inch blind-baked pecan or pastry pie crust
  • 0.3 cup Steen's or pure cane syrup
  • 0.3 cup granulated sugar
  • 1 pinch salt
  • 0.5 tsp ground cinnamon
  • 0.5 tsp pure vanilla extract
  • 2 large eggs
  • 1 large egg yolk
  • 0.8 cup whole milk
  • 1 cup caramel sauce, for drizzling
  • 1 cup spiced whipped cream (cream beaten with cinnamon and nutmeg)

Instructions

  1. 1

    Preheat the oven to 400°F (200°C). Season the squash with olive oil and salt. Roast for 1 hour until very tender. Cool completely. Reduce oven to 350°F (175°C).

  2. 2

    Scoop the squash flesh from the skin; discard seeds and skin. Mash the flesh smooth in a large bowl.

  3. 3

    Mix in the cane syrup, sugar, pinch of salt, cinnamon, and vanilla. Whisk in the eggs, egg yolk, and milk until smooth.

  4. 4

    Pour the filling into the pre-baked pie shell. Cover the crust edges with foil. Bake for 40 minutes, then remove the foil and continue baking for 25 more minutes until the center is slightly firm.

  5. 5

    Cool on a wire rack. The pie will continue to set as it cools. Refrigerate until chilled. Serve each slice drizzled with caramel sauce and a dollop of spiced whipped cream.

Tags

american