Sweet Delicata Pie With Pecan Praline

Makes one 9-inch pie

Crust:

• 1 cup plus 2 tablespoons old-fashioned oats
• 3/4 cup oat flour (make your own: use a food processor to grind
• 3/4 cup old-fashioned oats to a powder-like consistency)
• 1/4 cup ground pecans
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 2 1/2 tablespoons packed dark brown sugar
• pinch kosher salt

Filling:

• 1 3/4 cup roasted delicata squash puree (Cut squash in half and roast at 375 degrees, cut side down on a baking sheet for 30 minutes, until you can easily scoop out the flesh. Then puree in a food processor until smooth or mash by hand.)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla
• 3/4 cup milk (dairy or nondairy)
• 3/4 cup packed dark brown sugar
• 2 large eggs

Praline:

• 2 tablespoons unsalted butter
• pinch sea salt
• 1/2cup chopped pecans
• 2 tablespoons dark brown sugar
• 2 tablespoons pure maple syrup
• whipped cream

1. Preheat oven to 375 degrees. Grease bottom and sides of 9-inch pie pan.

2. In a bowl, stir together all crust ingredients with a fork so everything is coated with the butter. Press firmly into pan, covering bottom and about halfway up the sides. Bake for 8 to 10 minutes. A nice, toasty fragrance signals the crust is done.

3. Remove from oven and let cool on wire rack for 15 minutes. Reduce oven temperature to 350 degrees.

4. While crust is baking, add squash puree, spices, vanilla, milk, and brown sugar to bowl of food processor. Process until completely smooth. Add eggs and pulse until just incorporated, being careful not to over-mix.

5. When crust has cooled, pour in filling and smooth top, then lightly tap on counter to let contents settle evenly.

6. Bake about 50 minutes, checking for doneness at 45 minutes. To avoid baking it into a soufflé that will crack, remove pie from oven when the filling is set and puffing ever so slightly, giving a little shimmy if you shake the pan lightly. The pie will firm up as it chills. Cool pie on a wire rack, then chill in the fridge for at least 3 hours.

7. Meanwhile, make praline. Grease a baking sheet and set aside. Set a saucepan over medium heat and add butter to melt, swirling pan to coat the bottom. Stir in salt, pecans, and brown sugar and cook for 2 to 3 minutes, until brown sugar has dissolved. Add maple syrup and cook, stirring, until bubbling and sticky.

8. Remove from heat; spoon and spread the praline onto prepared baking sheet to cool. Break praline into pieces for garnishing the pie.

9. When pie has cooled, serve with whipped cream and praline.

Reprinted with permission from Smitten with Squash by Amanda Kay Paa, published by Minnesota Historical Society Press.