Kabocha Squash Pie
Adapted from Pichet Ong

TOTAL TIME 2 hours 30 minutes
FOR THE FILLING:

1 medium kabocha squash, about 3 pounds
10 ounces (1 1/3 cups) cream cheese, at room temperature
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon freshly ground nutmeg (about 1/4 of a nutmeg)
1/2 teaspoon salt
1 1/2 tablespoons brandy
2 eggs at room temperature
FOR THE CRUST:

3/4 cup (2 ounces) walnuts
1/2 cup, packed, light brown sugar
3/4 cup graham cracker crumbs (about 7 crackers)
Grated zest of 1 lime
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3/4 teaspoon salt
1/4 cup (2 ounces) unsalted butter, melted
Crème fraîche, for serving (optional)
Ginger butterscotch sauce, for serving (see recipe).
PREPARATION

1.For pie filling, bring an inch of water to a boil in a large covered pot fitted with a steamer basket or rack. Put in squash, cover and steam, replenishing water as needed, until fork tender, about 1 hour. Turn squash over halfway through steaming. Set squash aside until cool enough to handle.
2.Heat oven to 325 degrees. For crust, place walnuts on a baking tray, and toast in oven, stirring once or twice, until fragrant, about 15 minutes. Let cool. Reduce oven temperature to 300 degrees.
3.In a food processor, combine walnuts with a few tablespoons brown sugar and pulse a few times, until nuts are coarsely ground. In a large bowl, whisk nuts with graham cracker crumbs, remaining brown sugar, lime zest, spices and salt. Pour melted butter over this mixture, and mix with your fingers until butter is distributed. Press evenly into a 10-inch glass pie plate. Bake crust until lightly browned, about 12 minutes, then set aside. Keep oven at 300 degrees.
4.When squash is cool, cut it in half and scoop out seeds and pulp. Scoop squash flesh into a measuring cup until you have 2 1/2 cups.
5.In a food processor, process cream cheese with sugar, spices and salt until light and smooth. Scrape down bowl, add squash and process until smooth. Mix in brandy and then eggs, one at a time. Finish mixing with a rubber spatula.
6.Place pie plate on a baking sheet and scrape filling into crust. Bake until just set in center, about 1 hour. Let cool before serving, topped with crème fraîche and drizzled with butterscotch sauce.
YIELD 8 servings

Ginger Butterscotch Sauce
Adapted from Pichet Ong

TOTAL TIME 25 minutes (plus 30 minutes’ cooling)
INGREDIENTS

1 pound dark brown sugar
2 1/2 ounces (about 4 inches) fresh ginger root, peeled and sliced into coins
1 vanilla bean, split lengthwise, pulp scraped
10 tablespoons (5 ounces) unsalted butter, cubed
2 cups heavy cream
3/4 teaspoon salt
PREPARATION

1.Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won’t melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.
2.Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.
YIELD 3 1/2 cups

sister, i’ve never done cornmeal crus but I have a few kilos of cornmeal in the pantry that have been looking for other places to be aside from corndogs, pancakes, and cornbread and fish breading, so I will give this crust a try. my family does not like pumpkin pie, so what other fillings would go well with a cornmeal crust?q,

bettyq, you’re looking for coco sugar? we’ve started using it with our coffee ever since we learned about its low glycemic index. i grew up eating a delicacy called “pakaskas” – i think it’s from laguna or batangas or thereabouts. it’s like a small disc of treacle or soft caramel that’s swathed in a coconut leaf. it’s been decades since i last had pakaskas, but haviong coco sugar now, i think it’s one and the same thing!

My crew are also huge fans of yours, dating from your basketball days, and one of them says he would die and go to heaven if you snuck him into a Manny Pacquiao fight and just hid him in the “booth”.

Best regards, MM

Anyhow, reason I’m posting again is I just arrived from a trip to Cebu and happened on Zuchon. I saw the clippings on the wall and spoke to your staff there and told them I used to be a regular (several times a day since 2005 or 2006, if memory serves). I got really excited because I had been following all your experiments with lechon from way back.

So I ordered a couple of kilos of the frozen lechon and had half of it fried last night. It had me and my daughters swooning! I normally have my lechon with tuba vinegar, garlic & chilies, but to my horror, I found out we had run out! My daughter suggested red wine vinegar and I grudgingly acquiesced (no choice). Surprisingly, it was also good!

My wife is still in Cebu & I informed her of my “discovery”. She vows to order some for her own delectation when she flies in tonight.

Sorry if I posted out of topic, but I’m in a hurry and just wanted to re-connect. Thanks to your terrific lechon!

By the way, your staff recognized me and i told them to give you my best. wink*

https://whiteonricecouple.com/recipes/roasted-butternut-squash/#more-12968

Yeah…ditto Connie C…leftovers? Oh, thanks for the package…don’t have it yet…will wait for the pony express?…better make Chai tea for the pony!