Okay, so originally this was an attempt to make super-blood-harvest-eclipsed mooncakes, but that turned out to be too ambitious for that already busy weekend. So then I had copious amounts of filling sitting in the fridge for over a week, which turned out to be great, cuz some of the liquid evaporated out leaving a very thick puree. Also, buttercups tend to be dense and more dry, and this one was a bit sweet. As for the rest of the puree, I'm freezing it for Thanksgiving. Forever searching for the best pumpkin pie recipe, here's my latest:
Make the pie crust. This would also be good with a graham cracker or ginger cookie pie crust.
1 & 1/4 lbs Buttercup squash from Solidarity Farm (will make about 1&1/2 cups roasted puree)
1 tsp ground cinnamon
pinch ground nutmeg
1/8 tsp ground cloves
1/2 tsp freshly grated ginger
1/4 tsp sea salt
3 eggs, beaten
1/2 cup sour cream
1/2 cup heavy cream
1/2 cup heavy cream
Make the filling:
Cut the squash in half, remove seeds and place cut side down on a baking sheet. Roast at 400 degrees until they are tender and can be easily pierced with knife, about an hour. When cool enough to handle, remove the skin. Add butter, sugar, spices & salt and puree. Cook to thicken or keep in your fridge for a few days with a slightly askew lids for the liquid to evaporate.
Stir in the eggs and sour cream. Pour into a partially baked pie crust.
In an oven pre-heated to 350, bake until the center is not wobbly, about 45 minutes.
Of course, I'm serving it with heavy cream whipped up with a bit of maple syrup.
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