Photo by Krystal Ford
Krystal Ford's Notes:
1 9 inch pie shell Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 tablespoon brown sugar Ask a question about this ingredient
1 Delicata Squash Ask a question about this ingredient
1 cup organic cream Ask a question about this ingredient
1/2 cup maple syrup Ask a question about this ingredient
1/2 cup brown sugar Ask a question about this ingredient
3 free range eggs Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
Preheat oven to 375F. Cut delicata squash in half, lengthwise and scoop out the seeds.
Ask a question about this stepDivide the tablespoon of butter and brown sugar between the two halves. Bake for 30 minutes until flesh is easily pierced with a fork. Turn oven down to 350F.
Ask a question about this stepScoop out squash into a blender (should yield a cup and half), add maple syrup, cream, brown sugar and salt. Puree until smooth.
Ask a question about this stepWhisk in eggs, one at a time to puree. Pour into pre-baked pie shell and bake for 1 hr or until it sets.
Ask a question about this stepAllow pie to cool and refrigerate for 2 hrs.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
