Hot and Sweet Chimayo Red Chile Squash Pie
I usually spend the fall filling my storage shed with cases of potatoes, butternut and enough acorn squash to last until the next summer. No outbuilding here in my tiny house in Old Colorado City but I still found a case of excellent Carnavale Squash at Ferrara’s Happy Apple Farm outside of Penrose, Colorado. I went for the promise of enough autumn raspberries to make jam but happily found the squash instead.
What else was there to do but make a “better than Pumpkin” pie with this year’s crop of Holy Chimayo Red Chile?
Hot and Sweet Chimayo Chile Squash Pie
2 large steamed, peeled and pureed Carnavale Squash
2/3 c. dark brown sugar
1/3 c. maple syrup
1 TBL flour
2 TBL cinnamon
2 TBL hot Chimayo Chile powder
1 tsp fresh grated nutmeg
1 Tbl ground ginger
1 c. heavy cream
1 whole egg
2 egg yolks
2 Tbl Irish Whiskey
Mix together, pour into prebaked pie crust and bake at 350 degrees for about 45 minutes. Filling will be set but slightly wobbly. It will finish setting as it cools.
I used Carnavale Squash but any kind of hard squash or pumpkin will do, even canned.