Roasted Butternut Squash Pie with Pineapple Ginger Compote

Had several butternut squash on hand for the Thanksgiving holiday and since the last pumpkin I cut up and roasted was so fibrous and stringy, I decided to go with the sweet squash for pie this year. This pie baked up to a deep mahogany brown and was topped by the blond-colored gingered pineapple sauce plus a dollop of sweetened whipped cream. It got raves for flavor and texture all around!
Ingredients:

•  2 small to medium butternut squash
• Olive Oil to coat
• Sea Salt to flavor
• 3 eggs
• 1/2 cup heavy cream ( can substitute half and half0
• 1/2 cup brown sugar
• 1 teaspoon cinnamon ( I used the Vietnamese kind, much higher in oils)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves
• Pie crust of your own making or a ready-to-bake crust

Process the squash by cutting a thin slice off tops and bottoms. Use a sharp peeler to remove the skin. Cut the squash in half and remove the seeds from the cavity. Cut into long strips then dice into 1″ pieces. Place on baking sheet and coat with olive oil and a sprinkling of sea salt. Roast in a 400F degree oven for about a half hour or until tender.
Place cooled squash in blender or food processor with the rest of the ingredients for the puree. Process or blend until smooth. Pour into prepared crust and bake 30-40 minutes until set in middle and crust is lightly brown.
Pineapple -Ginger Compote
Ingredients

• One fresh, ripe pineapple
• one 1″ piece of fresh gingerroot
• 1/2 cup apple cider ( could use orange juice to thin as well)

Process pineapple by slicing off top and a thin slice on bottom. Using a large chef’s knife remove the rind all the way around. Slice pineapple in half lengthwise and half each half. Remove cores and dice remainder.Peel ginger and dice finely. Put both in your blender or food processor with the 1/2 cup juice. Process until smooth. The consistency will be like applesauce. Refrigerate.
Cut pie into 6 wedges, top with compote and a dollop of sweetened whipped cream. Enjoy!

Had to take a picture quick before it was gone!