Ingredients:
For the Crust:
250g all-purpose flour
125g cold unsalted butter, cubed
50g granulated sugar
1/4 teaspoon salt
1 egg yolk
2-4 tablespoons cold water
For the Filling:
1 medium butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 large eggs
1 cup heavy cream
1 tablespoon fresh sage leaves, finely chopped
Instructions:
Prepare the Crust:
Preheat the oven to 180°C (350°F). In a food processor, combine flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Mix the egg yolk with 2 tablespoons of cold water. Add to the flour mixture and pulse until the dough forms. If the dough is too dry, add more water, a teaspoon at a time.
Roll out the dough on a floured surface and fit it into a 23 cm (9-inch) pie dish. Trim the edges and chill the crust in the refrigerator for 30 minutes.
Prepare the Filling:
Toss the butternut squash cubes with olive oil, brown sugar, cinnamon, nutmeg, ginger, and salt. Spread on a baking sheet and roast at 200°C (400°F) for 25-30 minutes, or until tender. Allow to cool slightly.
In a food processor, blend the roasted butternut squash until smooth. Add eggs, heavy cream, and chopped sage, and blend until well combined.
Assemble the Pie:
Pour the butternut squash mixture into the chilled crust, smoothing the top with a spatula.
Bake:
Bake for 45-50 minutes, or until the filling is set and slightly golden on top. Let the pie cool to room temperature before serving.
Serve:
Garnish with additional fresh sage leaves if desired. This pie pairs well with a light salad or can be enjoyed as a unique dessert.