Apple-Butternut Squash Pie

Notes:

Cut a medium butternut squash in half and roast, cut side down at 350°F until soft, about 30-45 minutes. Let cool and scrape meat from the skin. Pass meat through a food mill to remove seeds and fibers and reserve. Squash puree may be refrigerated up to 3 days or frozen up to 1 month.

Cut 2 medium skin-on baking apples into large wedges and place in a medium casserole with a lid. Bake at 350°F about 30 minutes until soft. Pass through a food mill to remove skin and seeds. Apple puree may be refrigerated up to 3 days or frozen up to 1 month.

Makes 8 servings
Ingredients

1 9” pre-baked pie shell, cooled

2 large eggs

¾ cup packed dark brown sugar

3/4 cup butternut squash puree (see note)

¾ cup roasted apple puree (see note)

1 cup heavy cream

¾ teaspoon ground ginger

4 teaspoons lemon juice

1¼ teaspoons ground cinnamon

¾ teaspoon kosher salt

¾ teaspoon pure vanilla extract

¼ teaspoon ground black pepper

1/8 teaspoon ground allspice

4 teaspoons melted unsalted butter, cooled

Method
Preheat oven to 325°F.

Place pie shell on rimmed baking sheet and reserve.

Combine remaining ingredients in a food processor and blend until smooth. Strain through a medium mesh strainer and pour into pie shell, filling shell to the rim.

Transfer filled shell to oven and bake until puffed, golden brown around the edges and just slightly wobbly in the center, about 45-60 minutes.

Let pie cool on wire rack to room temperature. Serve at room temperature or chilled.

Filling may be made 1 day ahead and refrigerated, tightly sealed. Pie shell can be baked one day ahead and stored at room temperature, loosely wrapped in foil. Pie can be made 1 day ahead and stored, covered in foil at room temperature, or wrapped in plastic and refrigerated.