The Thanksgiving pie you have to try

I've got a confession to make. I'm almost afraid to say it, maybe I should whisper it.  Are you leaning in? Come closer, okay, here goes.  I don't do Thanksgiving.  There I said it, its out there for the world to see.  Call me fraud if you like, demand that I hand in my Foodie card but it's the truth and before you click on over to the next site let me just say that I have a very good reason for it.  I celebrate Thanksgiving I just don't actually cook anything for the dinner.  No we don't go out to a restaurant that would be  blasphemous.  I come from a long line of incredible cooks, many of which are still living and Thanksgiving is their Holiday.  They don't want me showing up with my Hubbard Squash this or Pepita that screwing up their time honored menu. I've tried to convince them that I can make the traditional cranberry relish or candied yams but they're just not buying it.  So my family and I just show up, eat, take home a few leftovers and truly enjoy the day.  I used to get offended, but now I look at it like this. Sooner or later the good Lord will call the matriarchs of my family home and when that happens I have to be ready to step up to the plate and take over.  Until then, I get to have my pie and eat it too.

Even though I don't actually cook anything for the big day I still get in lots of practice. And seeing all of my fellow food folks out there blogging and tweeting about what's going on their Thanksgiving tables made me realize that I should share one of my own recipes that I would make, if I was actually cooking for the big day.

p.s. Christmas is an entirely different story, I go all out, one big bossy show off in the kitchen so stay tuned for some spectacular eats in December.

Butternut Squash Pie
adapted from The Dinner Diaries by Betsy Block*
Serves 8 to 10

1 small (2-pound) butternut squash (about 2 cups mashed)
1 frozen deep-dish pie crust
1/2 cup heavy cream
1/2 cup maple syrup
1/4 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
pinch of salt
3 large eggs, at room temperature

• Preheat oven to 400 degrees.
• Halve the squash lengthwise, and scoop out the seeds.
• Line a rimmed baking sheet with foil and put the squash in the pan, cut side up. Rub the cut sides with oil, and bake until soft, about 45minutes - 1 hour.
• About a half hour after you put the squash in the oven, take the pie crust out of the freezer; defrost until soft. Prick the bottom of the crust with a fork then put it in the oven and bake unfilled for 5 to 8 minutes until the edges begin to brown.
• Take squash and pie crust out of the oven and set them on a rack to cool. Turn oven down to 375 degrees.
• When the squash has cooled a bit, scoop the flesh into a blender or food processor. Add the cream, sugar, spices, and eggs.  Pulse, scraping down the sides as needed, until smooth. 
• Place the cooked pie curst on a cookie sheet and pour in squash mixture.
• Bake until filling is set and crust is golden brown 40 to 45 minutes. Cool pie for 15 minutes before serving.  

*Back in 2008 I wrote a book review for The Dinner Diaries over at Project Foodie. The book was the first of many that would be written about the struggle today's parents have getting their families to eat healthier and also the debate of local vs. organic, whether its worth it, how to get your family to make the change, etc.  I adapted this recipe from the original, one of the best in the book.  If you haven't read it, definitely order yourself a copy.  It is one that I enjoy reading many times over.