Ingredients:
For the Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2-3 tablespoons ice water
For the Filling:
1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup brown sugar
3 large eggs
1 cup heavy cream
1/2 cup whole milk
2 tablespoons fresh sage, finely chopped
Instructions:
Prepare the Crust:
In a medium bowl, combine flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add egg yolk and 2 tablespoons of ice water, mixing until the dough begins to come together. If the dough is too dry, add more water, a teaspoon at a time.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
Preheat the oven to 400°F (200°C). Toss butternut squash cubes with olive oil, cinnamon, nutmeg, salt, and pepper. Spread in a single layer on a baking sheet.
Roast the squash for 25-30 minutes, or until tender and caramelized. Let cool slightly, then mash or puree in a blender or food processor.
In a large bowl, whisk together brown sugar, eggs, heavy cream, milk, and chopped sage. Stir in the butternut squash puree until well combined.
Assemble the Pie:
Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough and fit it into a 9-inch pie dish. Trim and crimp the edges.
Pour the butternut squash filling into the prepared crust. Smooth the top with a spatula.
Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Let the pie cool completely before serving.
Serve:
Serve at room temperature or slightly chilled. This pie combines the earthy sweetness of roasted butternut squash with aromatic sage for a comforting and flavorful dessert or side dish.