Cushaw Pie
 
Makes 1 (9-inch) pie
Ingredients
  • All-Butter Piecrust (recipe follows)
  • 1 large cushaw squash (see Note)
  • 2 tablespoons olive oil
  • 1 cup heavy whipping cream, room temperature
  • ¾ cup firmly packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • Buttermilk Whipped Cream (recipe follows)
  • Garnish: roasted salted pepitas
Instructions
  1. Preheat oven to 425°.
  2. On a lightly floured surface, roll All-Butter Piecrust into a 14-inch circle (about ⅛ inch thick). Transfer dough to a 9-inch glass pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Lightly dock bottom of dough with a fork. Freeze until firm, about 15 minutes.
  3. Top prepared crust with parchment paper, letting excess extend beyond edges of plate. Add pie weights.
  4. Bake until edges are set and light golden brown, 8 to 10 minutes. Carefully remove paper and pie weights, and bake until bottom is dry and set, about 5 minutes more. Reduce oven temperature to 400°.
  5. Line a rimmed baking sheet with parchment paper.
  6. Cut squash in half; brush cut sides with oil. Place, cut side down, on prepared pan.
  7. Bake until very soft, 45 minutes to 1 hour. Let stand until cool enough to handle. Measure out 1¾ cups roasted squash. Position oven rack in bottom third of oven. Reduce oven temperature to 375°.
  8. In the work bowl of a food processor, process 1¾ cups roasted squash, cream, brown sugar, eggs, cinnamon, salt, ginger, and nutmeg until smooth and combined. Pour filling into prepared crust.
  9. Bake until filling is mostly set but has a slight wobble and a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, covering edges with foil to prevent excess browning, if necessary. Let cool completely. Refrigerate until chilled and set, at least 6 hours, preferably overnight (or up to 3 days).
  10. When ready to serve, top pie with Buttermilk Whipped Cream. Garnish with pepitas, if desired.
Notes
Kitchen Tip

Reserve some of the squash seeds and toss in 1 teaspoon olive oil. Bake on a parchment paper-lined pan at 400° until golden brown, 15 to 20 minutes. Enjoy!
Recipe by Louisiana Cookin' at https://louisianacookin.com/cushaw-pie/