Roasted Butternut Squash Custard Pie with a Pecan Crust

Recipe Courtesy of Emeril Lagasse

1 1/4 pounds butternut squash
Olive oil
1 recipe Pecan Crust, recipe above
1/4 cup Steen's 100 percent Pure Cane Syrup
1/4 cup sugar
Pinch of salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 eggs
2 egg yolks
1 1/2 cups whole milk
1 cup Caramel Sauce
Spiced Cream, recipe follows

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

Recipe courtesy Emeril Lagasse, 1999

1 quart heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

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

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