Roasting the Koginut squash and pureeing adds an extra step, but the depth of flavor - and bragging rights - are worth it. We love the way that the tang of the buttermilk helps to balance the sweetness of the pie.
Ingredients
1 Koginut squash, or your favorite heirloom variety (approx 2 lbs)
3/4 cup buttermilk
3 large eggs
1.5 Tbsp honey
2 Tbsp unsalted butter, melted
2 Tbsp fine cornmeal
3/4 cup packed light brown sugar
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1 pie crust, blind baked and cooled
1 egg, beaten
Method
For the Squash Purée:
Preheat your oven to 400F.
Using a sharp knife, half the squash and scoop out the seeds with a spoon.
Place cut side up on a parchment-lined baking sheet, brushing with butter, and bake for 1 hour, until the flesh is soft and cooked through.
Once the flesh has cooled, add the flesh to a food processor or high speed blender and puree until smooth.
Measure out 2 cups and reserve any remaining for another use.
For the Pie:
In a mixing bowl, combine the squash purée, buttermilk, eggs, honey, melted butter, cornmeal, brown sugar, salt, cinnamon, and ginger. Whisk until well blended.
Place the blind-baked pie shell onto a parchment-lined baking sheet and brush the crimped edge with beaten egg.
Pour the filling into the shell, being careful not to overfill.
Bake for 1 hour, until the center jiggles only slightly when shaken.
Let cool to room temperature before slicing and serving.