(oh and if you're intimidated about roasting an entire squash, don't be. it was easy and fun. i did have help from my husband in the cutting, but really it was simple, and my 3 lb squash did yield nearly exactly the 2 and a half cups called for after it was baked.)
So let's talk about this pie.
It was......MYSTERIOUS. And tricky. Did you know that a pie could be these things? I didn't. It was also surprising. Basically it was a tricky minx of a pie. It was all pretty easy and straightforward to put together and the texture came out great, and la la la, I was so happy I made my first squash pie, and we ate some of it not long after it came out of the oven. And it was......interesting. Me, and Andrew, and Andrew's brother, and Julia, and her friend - we all sat around and tried the pie right out of the oven. The reason for all the.....'interesting', was that the recipe contains a great deal of a spice called mace, which comes from the outer casing of a nutmeg. And um, that mace was pretty powerful right out of the starting gate. It was a lovely pie, with such a nice texture, but wow, that mace.
It kinda reached up and slapped you across the face.
Andrew loved it though, because he said it didn't taste like your average pumpkin pie. And Julia's friend ate two slices in a row. I liked it a lot but I was a little baffled by ALL THAT MACE. I didn't know quite what I thought, but it was just a little too....not what I was used to (Trader Joe's pumpkin pie thanks very much).
And then I pulled it out the next day, after it had sat in the fridge for nearly 24 hours and cut myself a slice. WHAT A REVELATION. It was.....MAGICAL. All that mace.....had MELLOWED into this intriguing, subtle, mysterious and sophisticated flavor. Can a pie be all of those things? YES IT CAN, and this was. The mace had blended in nicely with the ginger and the cinnamon, and I really couldn't stop eating it.
You know how cookbooks are always yammering on about cooking stews and things and letting them sit for the flavors to meld together? This is what needed to happen here. Make this pie, and make it a day before you want it. And make some whipped cream, or coconut whipped cream, because that really puts it over the top. This pie was so cool! If you want something this holiday season that kind of tastes like a dessert from some delightful artisanal bakery, this is what you need to try. And because I have run out of word space and #lazy, I'm going to direct your attention HERE for the recipe, already written out. Try it! And let me know what you think!