On the way up to the country in the car, we heard an interview with , author of a new book Hiroko's American Kitchen and she was talking about using kabocha squash for pie instead of pumpkin. Her description of the nutty flavor and buttery texture of the squash was intriguing, and I figured it was something I was definitely going to have to try. We stopped at a grocery store close to our destination, and what do you know--there was a big pile of kabocha squash. So I tried it out. I don't yet have her book, so I had to look for some other model recipes and found one from the New York Times that I had most of the ingredients for on hand.
It was a great alternative to pumpkin pie this season and I would definitely make it again. I'm looking forward to experimenting more with kabocha--ginger kabocha soup is on deck, and next week I'd like to try a red curry stir fry with the squash.
Drunken Kabocha Pie
2 cups of pureed kabocha squash
8 ounces softened cream cheese
3/4 cup sugar
1 teaspoon vanilla
1 1/2 teaspoon cinnamon
1 teaspoon cardamom
1/2 teaspoon salt
3 tablespoons good quality whiskey
2 eggs at room temperature
1/4 cup cream
(your favorite pie crust for the bottom. We use the crust from Four & Twenty Blackbirds)
Combine all of the ingredients in a bowl, and then pre-bake your crust at 375 degrees for about 15 minutes. When the pie crust is done, add the squash mixture and bake for another 25-30 minutes or until a toothpick comes out clean. Serve with fresh whipped cream. Enjoy!