Buckeye Pecan

Ingredients

1 butternut squash
110 gr dark brown sugar
60 gr maple syrup
5 eggs
60 ml cream
9 gr vanilla extract
2 gr salt
1 gr cinnamon
1 gr nutmeg
110 gr brown sugar
325 gr corn syrup
40 gr butter melted
1 pecan

Instructions

Bake squash at 180ºC until soft. Peel, seed, puree, and measure out 1.5 cup.

Whisk all of the Part One ingredients together until the sugar dissolves. Pour into an unbaked, 25 cm pie shell that has been brushed with egg white. Bake at 190ºC for 25 minutes.

While that's baking, make the second part of the filling. Whisk all the Part Two ingredients (except the pecans) together. When the butternut filling is set, sprinkle evenly with pecan pieces. Gently pour the second filling over the nuts. Return pie to the oven, and bake at 160ºC for 40 to 45 minutes, or until just set. Cool to room temperature and serve with lightly sweetened whipped cream. From John Beardsley, chef de cuisine, Buckeye Roadhouse