What a great CSA year it has been. We can’t thank you, our fantastic CSA Member’s enough for your support and enthusiasm. You are the backbone of Red Wagon Farm, not only the financial support you provide, but your shared passion for local and organic food.
Please let us know what you like, and what you didn’t. We love the feedback.
I know I my last few posts have been winter squash recipes. I went back and forth if I should include another one.
I decided to because this pie is just that good. I hope you don’t mind.
I am calling this a ‘Harvest Pie’ because you can use any type of winter squash. I used butternut, but any winter squash you have will do.
This is much like a pumpkin pie, but not as sweet and it has a crumble topping made mostly of oats and nuts.
This is a really nice subtle change from the traditional Libby’s pumpkin pie.
1 winter squash, halved and seeded (about 2 1/4 pounds) roasted
1/2 cup 1/2 & 1/2 or cream
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 cup flour and oats of you like
1/4 cup packed dark brown sugar
2 tablespoons chilled butter, cut into small pieces
3 tablespoons chopped nuts
1 pie crust
Position oven rack to lowest setting. Preheat oven to 400°.
Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° 30 minutes or until squash is tender. Cool slightly, and peel. Mash pulp to measure 2 1/2 cups. Combine the pulp and milk in a food processor; process until smooth. Add granulated sugar and next 5 ingredients (through cloves); process until smooth.
Increase oven temperature to 425°
Combine flour and brown sugar in a medium bowl; cut in butter using two knives or a pastry blender. Add pecans; toss to combine.
Roll out pie dough and fit into a 9-inch deep-dish pie plate.
Pour squash mixture into prepared crust. Place pie plate on bottom rack; bake at 425° for 15 minutes. Remove pie from oven.
Reduce oven temperature to 350°.
Sprinkle topping mixture evenly over filling.
Return pie plate to bottom rack; bake an additional 40 minutes or until center is set.
Happy Winter and thank you again.