9-inch prepared (rolled) pie crust
1 3/4pounds peeled and cubed (about ½-inch cubes) butternut squash
¼ cup grated parmesan cheese
2 tablespoons brown sugar
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
Heat the oven to 350 degrees.
Unroll the pie crust and set it over a 9-inch tart pan with removable bottom. Gently press the crust into the pan and up the sides. Using your fingers, crimp and remove any excess dough. Refrigerate the crust.
Fill a medium saucepan with 2 inches of water, then fit it with a steamer basket. Set the squash in the steamer basket, then bring the water to a boil. Cover and steam the squash until very tender, about 15 minutes.
Transfer the squash to a blender or food processor. Process or blend until mostly smooth. Add the eggs, cheese, brown sugar, thyme, salt and pepper, then process again until very smooth.
Remove the crust from the refrigerator and set it on a rimmed baking sheet. Carefully pour the squash mixture into the crust, then bake for 25 minutes, or until set at the center. Cool slightly before cutting into slices.
Nutrition values per serving: 220 calories, 10 g fat (4 g saturated), 29 g carbohydrate, 2 g fiber, 7 g sugar, 6 g protein, 75 mg cholesterol, 430 mg sodium.
J.M. Hirsch, The Associated Press