1 1/4 lb Butternut squash
Olive oil
Salt
1 Recipe Pecan Crust; recipe
-above
1/4 c Steen’s 100 percent Pure
-Cane Syrup
1/4 c Sugar
1 pn Salt
1/2 ts Ground cinnamon
1 ts Pure vanilla extract
4 Eggs
2 Egg yolks
1 1/2 c Whole milk
1 c Caramel Sauce
Spiced Cream; recipe follows
-SPICED CREAM-
1 qt Heavy cream
1/4 c Granulated sugar
1/2 ts Ground cinnamon
1/4 ts Freshly grated nutmeg
Preheat the oven to 400 degrees F.
Season the squash with olive oil and salt. Place on a roasting pan and
roast for 1 hour. Remove and cool completely. Place the pie shell in the
oven and bake for 10 minutes. Remove the pie crust from the oven and cool.
Peel away the skin and remove the center seeds of the roasted butternut
squash. Place the squash in a large mixing bowl. Mash the squash until
smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and
vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the
milk and whisk well. Pour into the pie shell. Cover the edges of the crust
with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for
40 minutes. Remove the foil and continue to bake for 25 minutes, until the
center is slightly firm. Remove and cool on a wire rack. The pie will still
continue to cook while cooling. Cover with plastic wrap and refrigerate
until chilled. Slice into individual servings and place on serving plates.
Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.
Yield: 8 servings
SPICED CREAM:
Beat the cream with an electric mixer on high speed in a large mixing bowl
for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again
until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
Yield: 4 cups
Yields
1 servings