Candy roaster pie has been an Appalachian Thanksgiving tradition for a hundred years. The term describes several varieties of large super-sweet winter squash. Many are so big—thirty pounds or more—that some farmers sell them at the market already cut into wedges. Any dense eating pumpkin or winter squash works well here.

　　

Ingredients

serves 2 generously, with lots of leftovers

　　3 pounds seeded candy roaster or other dense, sweet pumpkin or winter squash, cut into large wedges

　　Extra virgin olive oil

　　Kosher salt and freshly ground black pepper

　　Crème fraîche, store-bought or homemade (page 224)

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Put the candy roaster wedges on a baking sheet, drizzle generously with olive oil, and season with salt and pepper. Roast until very soft and caramelized, 1 hour or longer. Let the squash cool, and then scoop the flesh into a sieve or strainer, avoiding any crispy or dry pieces from the end. Allow it to sit there for 10 minutes to drain.

　　

Step 3

Put the drained squash in a bowl and mash with a potato masher or a stiff whisk. Season with salt and pepper, and finish with crème fraîche (1 tablespoon or so for every 2 cups mashed candy roaster).

　　Cooking in the Moment