Recipe courtesy of Michael Lomonaco
Save Recipe Print
Total:
1 hr 55 min
Active:
10 min
Yield:
8 servings
Level:
None

Ingredients

Directions

Preheat oven to 425 degrees.

Roll out one half of pie dough, and line pie dish. Freeze additional pie dough for later use. Dock dough with a fork, line dough with parchment and fill pie crust with pie weights. Blind bake for 10 minutes, remove parchment and weights and cool crust on a rack. Do not brown the pie or over cook it at this stage. The blind baking will help to achieve a crisp crust.

Cut squash in half. Scoop out and discard seeds. Lay squash halves, skin side down, on a baking sheet. Drizzle with syrup, cover with aluminum foil and bake until tender. Cool squash completely. Scoop out flesh of squash and puree in a food processor. Add cream, sugar and eggs, and pulse quickly. Combine cinnamon, nutmeg, salt, allspice and ginger and add to squash. Pulse to combine. Pour squash filling into pie dish. Bake for 15 minutes then reduce heat to 325 degrees. Bake until set, about 45 to 60 minutes. Cool and serve.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Strawberry Pretzel Pie

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Yellow Squash Casserole

Recipe courtesy of Bill Jamison|Cheryl Alters-Jamison

Maple Fennel Country Sausage Patties

Recipe courtesy of Rachael Ray

Roasted Asparagus

Recipe courtesy of Food Network Kitchen

Roasted Beets

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.