| Butternut Squash Puree: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil. Rinse and dry the Butternut Squash. Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the flesh of the squash with a flavorless oil. Place the squash halves, cut side down, onto the baking sheet. Bake for about 45 to 60 minutes or until the flesh is soft and tender when pierced with a knife. Remove from oven and place on a wire rack. Turn the squash over so the cut sides are facing up and let cool. Then scoop out the flesh with a spoon and place in your food processor. Process until you have a smooth puree. If not using straight away, cover and store in the refrigerator for up to a week. Pie Crust: In your food processor, place the flour, salt, and sugar and processuntil combined.Add the butter and process until the mixture resembles coarsemeal (about 10 seconds). Sprinkle about 2 - 3 tablespoons of water over the flour mixture and process just until the dough holds together when pinched. (You don't want a solid ball of dough.) If necessary, add more water. Turn your dough onto your work surface, gather it into a ball, and flatten into a round. Cover with plastic wrap and refrigerate for about one hour or until firm.This will chill the butter and relax the gluten in the flour. Preheat your oven to 375 degrees F (190 degrees C) and place rack in bottom third of the oven. Butternut Squash Filling: In a large bowl whisk the eggs until frothy. Whisk in the sugar, and then the cream, vanilla extract, ground spices, and salt. Stir in the Butternut Squash Puree. Pour the mixture into the unbaked pie shell and place on a larger baking pan to catch any spills. Bake the pie for about 45 - 50 minutes or the crust has nicely browned and the filling is just set, but the center will still look wet.(A knife inserted about 1 inch (2.5 cm) from side of pan will come out almost clean.) Place the baked pie on a wire rack to cool.Serve warm, at room temperature, or cold with maple whipped cream.Store any leftovers at room temperature about two days or in the refrigerator for three to four days. Makes one 9 inch (23 cm) pie. Maple Whipped Cream: Place the heavy whipping cream and maple syrup in bowl of your electric mixer.With the whisk attachment, whip the cream until soft peaks form. | Butternut Squash Puree: one 2 - 2 1/2 pound (about 1 kg) Butternut Squash Pie Crust: 1 1/4 cups (175 grams) all-purpose flour 1/2 teaspoon (2 grams) salt 1 tablespoon (15 grams) granulated white sugar 1/2 cup (113 grams) cold unsalted butter, cut into 1 inch (2.5 cm) chunks 3 - 4 tablespoons ice cold water Gingersnap Layer: (optional) 1/4 cup (25 grams) crushed gingersnap cookies Butternut Squash Filling: 3 large eggs, at room temperature 1/2 cup (110 grams) firmly packed light brown sugar 2/3 cup (160 ml/grams) half-and-half cream, at room temperature (can also use heavy or light whipping cream) 1/2 teaspoon (2 grams) pure vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1/2 teaspoon (2 grams) salt 2 cups (425 grams) Butternut Squash Puree Maple Whipped Cream: (Optional) 1 cup (240 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat content) 1 1/2 tablespoons pure maple syrup |
