Un-Pumpkin Pie (Caramelized Butternut Squash Pie with Brandy)

1. Prepare the Piecrust

Begin by preparing your perfect piecrust. Roll out the dough, carefully line your pie pan, and flute the edges. Once shaped, cover the dough with plastic wrap and refrigerate it for at least 30 minutes or up to a day.

2. Roast the Butternut Squash

Place the butternut squash chunks onto a baking sheet, dot them with butter, and sprinkle with granulated sugar. Roast in the oven for 30 to 35 minutes until they become fork-tender and caramelized.

3. Pre-bake the Pie Crust

While the squash is roasting, pre-bake your pie crust. Line the chilled crust with foil and fill it with pie weights. Bake it for 15 minutes, then carefully remove the foil and weights. Continue baking for another 5 to 10 minutes until the crust turns golden.

4. Prepare the Filling

Once the roasted squash is ready, transfer it to a food processor and puree until smooth. To the puree, add heavy cream, a large egg, two egg yolks, light brown sugar, brandy or rum, vanilla extract, ground ginger, freshly grated gingerroot, nutmeg, cinnamon, and a pinch of salt. Blend everything together until you achieve a velvety mixture.

5. Bake the Pie

Pour the squash filling into the pre-baked crust. Bake the pie in the oven for 35 to 40 minutes at a gentle temperature until the filling is set with a slight jiggle in the center.