So for this week’s post I was challenged by the talent blogger, Christi, of DirtPlate.com to create a recipe using 3 seasonal ingredients. Christi would do the same for her blog and post on the same day. It was a bit like a small-scale version of The Iron Chef minus time constraints.
At a local farm we were able to get a variety of winter squashes, nutmeg and cinnamon. Perfect for desserts or, in Dirt Plate’s case, healthy eating.
I’m not usually a fan of pumpkin pie, so I was not thrilled with the prospect of a squash pie, but it was AMAZING!! I am a huge fan of this recipe.
Confession: See the lovely ‘pie’ written is sugar, that was a complete disaster to do. I had a plan to create an ornate pattern in sugar. I saw it on Pinterest (damn you pinterest) and thought it looked SO easy. False! If I dumped a cup of sugar directly on top of the pie I could not have done a worse job. I used too much sugar, the pie was sticky, my pattern was too ornate, etc etc. Sugar was everywhere, on the counter, on the floor, in my hair somehow. I should have taken photos, but I was too busy swearing and cursing the day that I ever discovered Pinterest. I managed to clean up the plague of sugar, simplify my pattern to ‘pie’ and get a half decent decoration.
Roasted Butternut Squash Pie
1 ½ pounds butternut squash, peeled, seeded, and cubed
6 tablespoons butter, melted, divided
1 ½ cups cinnamon graham cracker crumbs (about 12 crackers)
1 tablespoon granulated sugar
3 large eggs
¾ cup packed brown sugar
½ cup whipping cream
¼ teaspoon salt
¼ teaspoon freshly ground nutmeg
½ teaspoon ground cinnamon
Garnishes: whipped cream, nutmeg
1. Heat oven to 425◦F. Place squash on a baking sheet; toss with 2 tablespoons melted butter. Bake 15-20 minutes or until squash is tender. Let cool.
2. Reduce oven temperature to 350◦F. In a medium bowl, stir together graham cracker crumbs and granulated sugar. Add remaining 4 tablespoons butter, stirring until crumbs are moistened. Press mixture into a 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool.
3. Place squash in a food processor and process until smooth, about 60 seconds. Add eggs, brown sugar, cream, salt, nutmeg, and cinnamon; process until smooth. Pour filling into crust. Bake at 350◦F until set, 35 to 40 minutes. Cool completely. Chill 3 hours or overnight. Serve with whipped cream and a sprinkle of fresh nutmeg.