My Recipe Box

Brown Sugar Squash Pie


Serves eight.

This pie is a favorite of my pastry chef, Terri Horn. She likes to use the best ingredients she can -- farm-fresh squash and high butterfat cream. She recommends eating this pie within a day of making it as the custard filling makes the pie soggy after that.

For the squash purée:
  • 2 to 2-1/2 lb. Hubbard or butternut squash, to yield 2 cups purée
  • 3 Tbs. unsalted butter, softened
  • 2 Tbs. firmly packed dark brown sugar
  • 3 Tbs. orange juice
For the custard:
  • 1/2 cup firmly packed dark brown sugar
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
For the pie:
  • 1 unbaked 9-inch Pâte Brisée pie shell, chilled
  • Pie leaves or other decorations, baked separately (optional
To make the squash purée

Follow the directions for the Master method for roasting squash (see photos), using the purée ingredients above. Put the cooked and cooled squash in a food processor and purée until smooth. For a very smooth consistency, put the purée through a food mill as well. Measure out 2 cups.

Brown Sugar Squash Pie Recipe Brown Sugar Squash Pie Recipe Brown Sugar Squash Pie Recipe
Ris Lacoste puts seeded (unpeeled) squash halves on a rimmed baking sheet. She rubs the flesh with softened butter, seasons with salt and pepper, drizzles with orange juice and maple syrup, and flips them over. The squash roasts in a 400°F oven for 40 to 45 minutes, until the skin is blistered and browned and the flesh is tender; lift the squash with tongs and poke with a paring knife to check. When cooled, the skin will peel off easily. To evaporate moisture and concentrate flavor, as for a ravioli filling, the roasted squash (and any cooking juices) may be sautéed in a dry pan for a few minutes.
To make the custard and bake the pie

Set an oven rack on the lowest position and heat the oven to 375°F. Combine the purée with the brown sugar, eggs, cream, spices, and salt and whisk until smooth. Pour the mixture into the pie shell and bake until the custard is puffed up but still has a small wet spot in the middle, 50 to 60 minutes. Let cool a bit before serving. Garnish with separately baked pie decorations if you like.

nutrition information (per serving):
Size : without optional decoration, Calories (kcal): 400, Fat (kcal): 23, Fat Calories (g): 210, Saturated Fat (g): 14, Protein (g): 6, Monounsaturated Fat (g): 7, Carbohydrates (mg): 45, Polyunsaturated Fat (mg): 1, Sodium (g): 460, Cholesterol (g): 140, Fiber (g): 3,

Photo: Martha Holmberg

After several years of making this recipe, when I first saw it in the magazine, I feel like I have to write a review. It's fantastic. You'll never settle for canned pumpkin again (nor will your guests) after making this recipe! I have people who have said that they 'hate' pumpkin pie absolutely love this. It's just so different and special. For those who say they 'hate' squash, just don't tell them it's squash, say it's pumpkin. They'll convert. It's great to mix it up a bit. I've used the Winter Luxury variety of squash this year. Red Curry is also great. Any kind of interesting nutty flavored squash can be great. Also, if I am feeling spicy, I'll roast the squash with some red pepper flakes or other spice. Or even a fresh pepper of some sort. The farmers markets this time of year have amazing peppers that will add a flavor pop. As is the recipe is terrific and you can do a lot of mixing it up to get new and interesting flavors. The one thing I'd say is add 4 eggs and about 2 1/4 cups of squash. I like it a little bit thicker, and just a touch more helps. Anyway, this recipe can't be beat. The style of crust helps too. It's a bit more durable and rich. I'll be making this for years. Great job Fine Cooking. My favorite cake on this site is the buttermilk and vanilla cake (that uses butternut squash, grated). It's so good and can be made with a variety of types of squash too.

What a relief to find this recipe on the website! I must have discarded somehow during a recent move. Horrors! This recipe has replaced pumpkin pie as my Thanksgiving standard.

127703ContentMarcus Samuelsson/moveablefeast/authors/samuelsson-marcus/ Marcus Samuelsson Marcus Samuelsson (Select) us Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduatedMarcus SamuelssonMarcus Samuelsson(Select)usMarcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala. Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.NoneNoneCourtesy of Marcus SamuelssonStandardNoneNoneNone1/1/0001 12:00:00 AM1/9/2016 1:05:47 AM1/1/0001 12:00:00 AMKateSheelyMarcus Samuelsson88O10331/9/2016 01:05:47 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/samuelsson-marcus/10/30/2013 11:09:06 AMChefFree Content127115ContentPete Evans/moveablefeast/authors/evans-pete/ Pete Evans Pete Evans (Select) us Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer,Pete EvansPeteEvans(Select)usPete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.   Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. Moveable Feast with Fine Cooking will be his first television series in the U.S.NoneNonePhoto courtesy of Pete EvansStandardNoneNoneNone1/1/0001 12:00:00 AM11/4/2013 10:50:52 AM1/1/0001 12:00:00 AMKateSheelyPete Evans78A103311/4/2013 10:50:52 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/evans-pete/8/9/2013 11:26:13 AMChefFree Content101664ContentJonathan Waxman/moveablefeast/authors/waxman-jonathan/ Jonathan WaxmanJonathanWaxman(Select)usThe trajectory of chef Jonathan Waxman’s career is similar to the way the New York Times described his West Coast–style restaurant Jams: “a culinary comet.” That was in 1984, and Waxman’s cooking has never failed to set off sparks. Lively and very Italian, Barbuto, Waxman’s West Village restaurant (opened in 2004), with its wood-fired oven, housemade pasta, and silky seafood, is like a profile of the chef himself. Called “the Eric Clapton of chefs” by L.A. restaurant critic Jonathan Gold, Waxman (a two-time Top Chef Masters contestant) brings the riffs of his California days with Alice Waters at Berkeley’s Chez Panisse, and at Michael’s in L.A. There, in the 1970s, after graduating from La Varenne cooking school in Paris, Waxman was one of the pioneers creating a new American way of cooking, with a reverence for the seasonal and for the vast resources right in our own backyard. Along the way, Esquire magazine named him one of the most influential Americans, for all that he’s contributed to the culinary world.Taking his act to the East Coast, with Jams (where Julia Child was a fan), and later with Washington Park (opened in 2002), Waxman always held fast to the new American ideal of impeccable sourcing and inventive thinking, which continues at Barbuto, and at 2014 launches Montecito (in Toronto, a co-venture with film director Ivan Reitman), Adele’s, in Nashville’s Gulch neighborhood, and his upcoming New York place within 1 Hotels Central Park.Waxman has written cookbooks A Great American Cook (2007), and Italian, My Way (2011), and is also a prime player in the nonprofit Citymeals-on-Wheels fundraising events. NoneNoneCourtesy of Jonathan WaxmanStandardNoneNoneNone1/1/0001 12:00:00 AM1/28/2015 4:53:09 PM1/1/0001 12:00:00 AMRobynAitkenJonathan Waxman90A10331/28/2015 04:53:09 PMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/waxman-jonathan/8/11/2008 4:27:48 PMChefFree Content102Moveable Feast Widget

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