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Butternut Squash Pie with Browned Butter and Sage
Ingredients
  • subheading: Dough:
  • 10 tablespoons unsalted butter, chilled, divided
  • 1 ¼ cups (6¼ ounces/177 grams) all-purpose flour, divided
  • 1 tablespoon sugar
  • 1 ½ tablespoons minced fresh sage or thyme
  • ½ teaspoon table salt
  • ¼ cup ice water, divided
  • subheading: Filling:
  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 1 teaspoon minced fresh sage
  • 30 ounces (850 grams) butternut squash, peeled, seeded, and cut into 1-inch pieces (5 cups)
  • 1 teaspoon table salt
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon ground nutmeg
  • ¾ cup packed (5¼ ounces/149 grams) brown sugar
  • ¾ cup heavy cream
  • ⅔ cup whole milk
  • 2 large eggs plus 2 large yolks
  • 1 teaspoon vanilla extract
Note: Ingredients may have been altered from the original.
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