Recipe courtesy of Tory Miller, L'Etoile
Yields one 9-inch pie
For the pie:
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cloves
15 oz. roasted kuri squash flesh (see instructions, below)
12 fl oz. evaporated milk
1 fully baked 9-inch pie shell
For the red wine cranberry compote:
1 bottle Zinfandel wine
2 cups cranberries, divided
1 1/2 cups sugar
1 orange, juiced and zested
1 teaspoon fresh ginger
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
To prepare the squash: Heat the oven to 375 degrees. Cut the squash in half, remove the seeds and place in an oven-safe pan with 1 inch of water. If desired, rub the squash can with butter, cinnamon, nutmeg, allspice, cloves and brown sugar before baking. Roast at 375 degrees until soft. Remove from oven, let cool and scoop the flesh into a large bowl.
To make the filling: Raise the oven temperature to 425 degrees. Add the eggs to the roasted squash and beat until blended. Add the sugar, salt, ginger and cloves. Gradually add the evaporated milk.
Transfer the mixture to a fully baked pie shell. Bake the pie for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for 40 minutes.
To make the red wine cranberry compote: Combine everything except 1 cup of cranberries in a saucepan and simmer until reduced by half, about 30 minutes. Add remaining cup of cranberries. Simmer for 10 minutes; removed from heat and chill.
Serve on top of pie with whipped cream.