If you are a novice squash admirer, let me extol the Wonders of Kabocha.
1. Its BEAUTIFUL. Dark or brilliant orange outside, deep gold inside. It also turns a very pretty purple when it molds....
2. Its freakin' TASTY! Full, round, slightly nutty flavor with delectable squashy sweetness, it tastes good in everything.
3. It has PERFECT TEXTURE. Somewhere between buttery and silky smooth and very fine, this is a squash made for cheesecakes, custards and pies. The pies are less inclined to crack too, for reasons which remain mysterious to me.
Now that you too have learned the glory of Kabocha, here is how to make it into a pie. I cant lie, I didn't know how much squash I would need, so my pie is actually a Kabocha/Acorn Squash pie. I like using the two for variety, and I think the Acorn Squash may haven given the pie a lift because the Kabocha is so fine. But I don't know. Feel free to experiment with different squashes, they are pretty forgiving creatures.
This recipe takes about 4 hours, but a lot of that is wait time and can be also used to clean your house, bond with your cat, watch movies or cook the rest of Thanksgiving dinner that you forgot to do last night.
This will make 1 Pie.
You will need:
For The Crust:
1 Stick cold butter (8 Tbs)
1 Cup Flour, with extra set aside
1 Tsp Sugar
Dash Salt
6-8 Tbs Very Cold Water
A food Processor, ideally. If not, a pastry cutter will do.
For the Pie
1 Medium Kabocha Squash, 1 Small Acorn Squash,
together equaling 2 Cups Cooked Squash
3 Large Eggs
1 1/2 Cup Heavy Cream
3/4 Cup Sugar
1 1/2 Tsp Poudre Duce
OR
1 Tsp Cinnamon
1/2 Tsp Ginger
1/4Tsp Cloves
Dash/Shaving of Nutmeg
To Make:
First the Pie Crust. Add the flour, salt and sugar to your food processor or big mixing bowl. Chop your stick of butter into tablespoon sized chunks. Add to flour mixture. If using a food processor, blitz until the consistency of wet sand or fine gravel. If using a bowl, take to it with your pastry cutter until the consistency of fine gravel. Pour into or keep mixture in mixing bowl. Add cold water, 1 tablespoon at a time, gently folding it into the mixture with a spatula each time. My philosophy about pie crust is that you are encouraging the butter and flour molecules to sit next to each other but not actually mix. So you must be very gentle with it.
The crust will hopefully be mostly doughy by this time. Gently form it into a ball and place in a plastic bag or saran wrap, wrapping it up and patting it into an air tight little disk-wad. Place in the fridge to relax for 1 hour minimum (you can also make this up to 3 days in advance).
While your pie crust is relaxing, you bake your squash. Pre heat your oven to 350 degrees. Chop off the stem and split your squash(es) in half. Do not peel or remove the seeds. Place face down in a cooking pan with a little water (approximately 1/3 cup). Bake this way for 40 minutes to an hour. Test for tenderness by periodically piercing with a fork, and be sure to always keep a little water in there. For a richer caramelized squashy flavor, feel free to bake longer at a lower temperature. It is done when easily pierced with a fork and very tender.
When your squash is baked, remove it from the oven a let it cool a bit. Once cool enough to touch, or whenever you get back to it, scoop out the seeds and discard. Scoop the rest of the squash into a mixing bowl and discard the rind as well. With your beaters on medium, blend the squash until it reaches a smooth-ish uniform texture.
You will probably have more than you need. Set Two Cups aside for the pie, and put the rest in the freezer for later use, ideally in two cup packages. You now have the makings of squash pies, breads and scones for the rest of the year. Yay!
If it hasn't been at least an hour by now, your a faster cook than I. Take your pie crust out of the fridge and place on a cool floured surface. Dust flour on the top, and gently roll out into a circle, about 1/4 inch thick. Wrap it around your floured rolling pin or fold gently into quarters and place it into a pie dish. Unfold, press gently in, trim the excess and make your favorite pattern to decorate the edges. A fork pressed down along the edge works well for when I'm uninspired. Place back in the fridge until you need it.
Preheat your oven to 425 degrees.
In a large mixing bowl beat eggs, sugar and spices together. Add your two cups baked squash and mix well. Gradually add the heavy cream and blend well. Pour mixture into pie crust, place on a baking sheet and carefully slide into your oven.
Bake at 425 for 15 minutes, before reducing the heat to 350 and baking for 40 to 50 minutes. It is done when a knife comes out mostly clean, or only the middle jiggles a little bit when the pie plate is shaken. Cool for 2 hours.
Eat with family/neighbors/friends, and loads of whipped cream.
xoxo
