Recipe of the Month - Butternut Squash Pie

Butternut Squash Pie!

2 pounds butternut squash, (1 medium or 2 small), halved lengthwise, seeds and string removed! 1 cup heavy cream! 1/2 cup whole milk! 3/4 cup packed light brown sugar! 1 teaspoon ground ginger! 1 teaspoon ground cinnamon! 1/4 teaspoon ground cloves! 1/4 teaspoon freshly ground black pepper! 1/4 teaspoon freshly ground nutmeg! Pinch of salt! 1/2 teaspoon vanilla extract 1 tablespoon Cognac or brandy

Directions:

1. Pie dough, pre baked into a 9 or 10 inch single-crust pie shell

2. Preheat the oven to 400 degrees.Line a baking sheet with parchment and smeared the parchment generously with butter. 3. Place the squash halves cut sides down on the prepared baking sheet. Bake until the squash is fully tender and a sharp paring knife inserted into the thickest part meets no resistance, about 45 minutes.

4. Remove from the oven and decrease temperature to 375 degrees. 5. In a food processor fitted with a metal blade or in a blender, process the cream, milk, eggs, brown sugar, ginger, cinnamon, cloves, pepper, nutmeg, salt, vanilla and Cognac or brandy until well combined.

6. Scoop out the warm squash pulp from the skin, measure out 2 cups and add it to the food processor or blender. Process until the mixture is smooth.

7. Pour the warm filling into the pre baked pie shell and bake until the filling is just barely set in the center (it should be slightly jiggly), 30 to 35 minutes. Don’t over bake the pie, as over baking will cause the filling to crack while cooling.

SERVING:

Some people like this pie warm but, it may be served cold with whipped cream that has also been spiced or flavored with brandy. You may substitute canned pumpkin puree, 2 cups or one 15 ounce can