Squash Pie: Giving Thanks and being mindful

American folklore holds that the Pilgrims, having just put up their first successful summer's harvest, decided to celebrate with a feast based on the Biblical feast of Tabernacles (Succoth in Hebrew), which coincided with the Fall season. Pumpkins and squash - which are Fall vegetables - played a major role in that first Thanksgiving. They also play a role in the Sephardic Rosh Hashannah (New Year) meal. Sephardim eat what are called simanim - foods that are signs or signals - reminders of our prayers to G-d in the season of judgement and redemption. Squash is one of those foods. Playing on its name, we ask that any all decrees against us be cut up, before we enjoy. This pie, made often with butternut squash out of own garden, has been a big hit over the years. To make it pareve, simple substitute almond or rice milk for the half-and-half/heavy cream. It is yummy!

Ingredients:

• 1 unbaked and chilled 9-inch pie shell
• 1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash
• 1 cup light brown sugar, firmly packed
• 3 large eggs
• 3/4 cup evaporated milk or half-and-half
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 tablespoon melted butter
• 1 teaspoon vanilla

Directions:

To roast the squash:
Cut the squash in half lengthwise; remove stem and scoop out the seeds. Place the squash, cut side down, on a foil-lined oiled cookie sheet. Bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. Let cool completely then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.

Reduce oven to 350° F and position an oven rack in the center of the oven. In a mixing bowl with electric mixer, beat the squash with the brown sugar. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won't get too dark. When the filling is set, transfer the pie to a rack to cool. Serve just warm or at room temperature.