Roasted Butternut Squash Custard Pie with Spiced Cream

Roasted Butternut Squash Custard Pie with Spiced Cream

Yield: 8 servings

Ingredients:
Pie:
Butternut squash
Olive oil
Salt
Pecan pie crust (unbaked shell)
Cane syrup
Sugar
Cinnamon
Vanilla
Eggs and egg yolks
Milk
Caramel sauce, for serving

Spiced Cream (makes 4 cups):
1 quart heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Directions:
Preheat the oven to 400 degrees F.
Season the squash with olive oil and salt. Roast on a roasting pan 1 hour. Cool completely.
Bake the pie shell 10 minutes. Remove and cool.
Peel the squash and remove the seeds. Mash in a large bowl until smooth.
Add the cane syrup, sugar, a pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Whisk in the milk.
Pour into the pie shell and cover the edges of the crust with foil.
Reduce the oven to 350 degrees F. Bake 40 minutes. Remove the foil and bake 25 minutes more, until the center is slightly firm.
Cool on a wire rack (it will keep setting as it cools). Cover and refrigerate until chilled.
For the spiced cream: Beat the cream on high speed about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat until stiff peaks form, 1 to 2 minutes more.
Serve slices drizzled with caramel sauce and topped with spiced cream.