Un-Pumpkin Pie: Caramelized Butternut Squash Pie with Brandy

1. Prepare the Piecrust

Roll the dough into a 3/8-inch-thick round using plastic wrap and a rolling pin. Line a 9-inch pie pan with the crust, flute the edges, and refrigerate it for at least 30 minutes or up to a day.

2. Roast the Butternut Squash

Preheat your oven to 375°F. Arrange the squash chunks on a baking sheet, dot them with cubed butter, and sprinkle with granulated sugar. Roast in the oven, stirring every 10 minutes, for about 30 to 35 minutes until fork-tender and caramelized.

3. Blind Bake the Pie Crust

Line the chilled crust with foil and fill it with pie weights. Bake for 15 minutes, remove the weights, and bake for an additional 5 to 10 minutes until lightly golden.

4. Prepare the Filling

Puree roasted squash in a food processor until smooth. Add heavy cream, egg, egg yolks, light brown sugar, brandy, vanilla extract, ground ginger, fresh ginger, nutmeg, cinnamon, and a pinch of salt. Blend until well combined.

5. Bake the Pie

Reduce the oven temperature to 325°F. Pour the filling into the baked pie crust, smoothing the top. Bake for 35 to 40 minutes, until the filling is set but still jiggles slightly in the center.