Honey Butternut Pie

The Steps

1. Preheat the oven to 375°F with the rack in the lower third of the oven). Place the butter on a baking sheet and place in the oven until the butter is melted, 3-5 minutes. Move the baking sheet back and forth to coat the base of the tray evenly with butter.
2. Place the butternut squash halves cut side down on the buttered baking sheet and move around to coat the surface well with butter. Roast until the squash is very tender, 40-45 minutes. Use tongs to gently turn the squash over on the baking sheet, and spoon any remaining butter over the squash, letting it collect in the place where you scraped the seeds away.
3. Let it cool until it’s easy to handle, then scoop the flesh into a liquid measuring cup. You’re aiming for 2 cups of squash (save any excess for another purpose). Transfer the squash to a food processor or blender (or a medium bowl if you plan to use an immersion blender).
4. Add the honey, cream, and vanilla and blend the mixture until smooth. Transfer to a medium bowl, and whisk in the eggs, cinnamon, ginger, nutmeg, and salt.
5. Place the pie crust on a baking sheet, and gently pour the custard into the crust – it should come all the way up (flush) to the edge of the crust. Transfer to the oven, and bake until the pie is set around the outside, but slightly jiggly in the center, 35-40 minutes.
6. Cool completely to room temperature, then refrigerate the pie at least 1 hour before serving.  Serve with whipped cream and additional honey, if desired.