Start here, with the Delicate Squash Pie, with the purchase of medium and small delicate squash. I decided to swap out the graham cracker crumbs for Ginger Snap crumbs, and used Trader Joe’s brand for those cookies.
It’s pretty straight forward, a recipe from the New York Times, but as usual, I made some changes. My only caution is to watch the cooking time. Their time called for 1 hour at 375. My pie was burnt, but still edible. So below I keep the oven at 350, and would start checking at 50 minutes. The other change I would make would to be to make the rings for the garnish more sweet. I had to add more water, and I didn’t up the sugar, but should have.
Lastly, both my squashes were heavier than what was called for, but we all survived. It is an inexact science.
It was still a big hit!
This takes about 2 hours, from start to finish, including cooking time.
INGREDIENTS
FOR THE CRUST
8 ounces graham crackers (about 2 sleeves) OR 10 ounces of ginger snaps
2 tablespoons sugar
½ teaspoon kosher salt (such as Diamond Crystal)
½ cup/113 grams unsalted butter, melted and cooled slightly
FOR THE FILLING
1 medium (8-inch-long) delicata squash (about 1 pound)
¾ cup/150 grams sugar
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
2 teaspoons vanilla extract
1 teaspoon kosher salt (such as Diamond Crystal)
1 cup/240 grams heavy cream
2 large eggs
FOR THE TOPPING
1 small delicata squash (8 ounces)
¼ – ½ cup/50 grams sugar
PREPARATION
- Step 1: Prepare the crust: Heat oven to 350 degrees. Add the crushed crackers/cookies, sugar and salt to the bowl of a food processor and pulse to form medium to fine crumbs, about 20 long pulses. (You should have about 2 cups.) Add the melted butter and pulse to combine. Tip the graham cracker mixture into a 9-inch pie plate and use a measuring cup to press firmly from the center to the edge to form an even crust. Transfer to the oven and bake until the crust sets, about 15 minutes. Remove and cool.
- Step 2: Prepare the filling: Trim off the ends of the squash and discard. Quarter and core the squash. Fill a large saucepan with 2 inches of water and place a steamer basket inside. Bring to a boil over high heat and add the squash quarters. Lower the heat to medium, cover with a fitted lid and steam the squash until tender, about 15 minutes. Transfer the steamed squash to the bowl of a food processor and let it cool slightly, about 10 minutes. [No need to remove skin.] Blend until completely smooth. (You should have about 1 cup.)
- Step 3: Add the sugar, cinnamon, nutmeg, cloves, vanilla and salt to the food processor, and blend until smooth. Add the cream and eggs, and blend again until smooth and combined. Place the cooled pie crust on a baking sheet and scrape the squash mixture into the crust. Bake until the edges of the custard are set and the center is slightly wobbly when you shake the pan, about 50 minutes to 1 hour, rotating halfway through. Check often near the end to avoid burning the pie. Remove the pie from the oven and allow it to cool at room temperature on a rack.
- Step 4: Prepare the topping: With a sharp and heavy knife, cut about 25 thin rings (less than ¼-inch thick) from one end of the squash. Scraping away any seeds and stringiness with a spoon, then set the rings aside.
- Step 5: Combine the sugar and 1 cup water in a medium saucepan and stir to dissolve the sugar. Add the squash slices and turn the heat on to medium. The water should cover the squash, so add more water and more sugar if needed. Bring the mixture to a simmer and cook the squash slices until they are tender but not falling apart, 4 to 6 minutes. You should be able to easily poke a toothpick into the flesh. Gently remove the cooked squash onto a plate to drain and cool. Shingle the squash slices on the cooled pie and serve.
- NOTE: I would have preferred the rings on top to be sweeter, so I suggest adding more sugar when cooking the rings.