Roasted butternut squash custard pie with a pecan crust
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Butternut squash |
| Olive oil | ||
| Salt | ||
| 1 | Recipe Pecan Crust; recipe above | |
| ¼ | cup | Steen's 100 percent Pure Cane Syrup |
| ¼ | cup | Sugar |
| 1 | pinch | Salt |
| ½ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Pure vanilla extract |
| 4 | Eggs | |
| 2 | Egg yolks | |
| 1½ | cup | Whole milk |
| 1 | cup | Caramel Sauce |
| Spiced Cream; recipe follows | ||
| 1 | quart | Heavy cream |
| ¼ | cup | Granulated sugar |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Freshly grated nutmeg |
Directions
SPICED CREAM
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
Converted by MC_Buster.
Per serving: 4496 Calories (kcal); 393g Total Fat; (76% calories from fat); 64g Protein; 204g Carbohydrate; 2528mg Cholesterol; 927mg Sodium Food Exchanges: 3½ Grain(Starch); 3 ½ Lean Meat; 0 Vegetable; 0 Fruit; 76 Fat; 6 ½ Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC64 Converted by MM_Buster v2.0n.
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