Butternut Squash Pie

For the filling:

• 2 large eggs plus 2 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1/2 cup dark brown sugar
• 1/4 cup unrefined sugar
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• Pinch cayenne pepper
• 1 1/2 cups roasted squash purée, packed (see below)
• 1 1/4 cups heavy cream
  Ccombine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine. Scrape filling into hot prebaked pie shell, and bake on pizza stone until filling is set 2/3 in from perimeter and center still jiggles, about 30-40 minutes. Remove from oven, and cool to room temperature on rack. Garnish with whipped cream, candied squash and ginger relish if desired. Serve.

Squash Puree, Yields 3 cups

• 2 3 1/2- to 4-pound butternut squashes, scrubbed
• Grapeseed oil spray

Heat oven to 350 degrees. Line a 12-by-15-inch rimmed sheetpan with aluminum foil, and spray with grapeseed oil. Trim off stem end, then cut through squashes horizontally where bulb begins. Reserve bulb for another use. Cut squash necks in two lengthwise. Slice into 1-inch sections and arrange on sheet pan. Bake, turning occasionally, until squash is tender and beginning to caramelize, 1 to 1 1/2 hours. Cool slightly, trim skin away with paring knife, and force flesh through food mill. Use immediately in pie or place in plastic container with lid, and refrigerate up to 4 days; freeze up to 2 months.