Recipe - Roasted Butternut Squash Custard Pie With A Pecan Crust

1 One fourth pound Butternut squash
Olive oil
Salt
1 Recipe Pecan Crust; recipe
above
One fourth cup Steen's 100 percent Pure
Cane Syrup
One fourth cup Sugar
1 pn Salt
One half teaspoon Ground cinnamon
1 teaspoon Pure vanilla extract
4 Eggs
2 Egg yolks
1 One half cup Whole milk
1 cup Caramel Sauce
Spiced Cream; recipe follows

SPICED CREAM
1 qt Heavy cream
One fourth cup Granulated sugar
One half teaspoon Ground cinnamon
One fourth teaspoon Freshly grated nutmeg

Preheat the oven to 400 degrees F.

Season the squash with olive oil and salt. Place on a roasting pan and
roast for 1 hour. Remove and cool completely. Place the pie shell in the
oven and bake for 10 minutes. Remove the pie crust from the oven and cool.
Peel away the skin and remove the center seeds of the roasted butternut
squash. Place the squash in a large mixing bowl. Mash the squash until
smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and
vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the
milk and whisk well. Pour into the pie shell. Cover the edges of the crust
with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for
40 minutes. Remove the foil and continue to bake for 25 minutes, until the
center is slightly firm. Remove and cool on a wire rack. The pie will still
continue to cook while cooling. Cover with plastic wrap and refrigerate
until chilled. Slice into individual