Butternut Squash Pie-Cake

The wackiest, most bizarre portion of the cake—a lot extra so than its destroy up cake versus pie identity—is that it’s filled with chunks of butternut squash which were roasted with orange, olive oil, cardamom, and the teeniest quantity of brown sugar and honey. Perforated by chunks of a vegetable that is flavored staunch as regularly with cayenne as it is with maple syrup, the cake tightropes between delightful and candy.

So it’s neither a pie nor a cake. And it’s neither a dessert nor…ok, it’s a dessert. Nonetheless there are greens within the ingredient list!

Inspired by Nanny’s Rosh Hashanah Apple Cake in Saveur: http://www.saveur.com/apple… —Sarah Jampel

Instructions

1. In a meals processor, pulse the flour with the sugar, baking powder, and salt. Add the two sticks butter and pulse unless it forms pea-sized crumbs. Pour within the egg and pulse unless the dough staunch comes together and forms smooth clumps.
2. Set a smooth portion of plastic wrap for your work surface. Decide about 1/3 of the dough from the meals processor, website online it on the plastic wrap, and divulge the wrap to flatten it proper into a disk. Flatten the last dough proper into a disk on one more portion of plastic wrap. Wrap each and every portion successfully and fridge for no longer no longer as a lot as 1 hour.
3. Now inaugurate on the squash. Preheat the oven to 425° F and line a rimmed baking sheet with parchment paper. In a smooth bowl, toss the squash with 1 tablespoon brown sugar and all of the substances excluding the hazelnuts. Guarantee it is successfully covered within the oil, spices, and sweeteners. Bake for 20 to 25 minutes, stirring as soon as or twice, unless the squash is tender but no longer falling apart (it needs to be cooked to the point staunch sooner than you’d deserve to eat it). Decide the squash from the oven and enable to frigid.
4. Turn the oven temperature all of the formula down to 350° F. Grease a 9-move pie dish (a a dinky deeper dish than typical is absolute most sensible, and I dilapidated a tumbler pie dish so that I’d video display the browning). On a frivolously floured work surface, divulge a rolling pin to roll the upper disk unless it’s 1/4- to 1/8-move thick. Now could presumably well well be time to switch it to the pie plate. That now you can no longer be in a website online to switch the dough in one gallop (as it crumbles apart), so staunch pick skinny objects and press them into the pie plate unless it is advisable to presumably well contain got bought the full ingredient over. You must presumably well deserve to make divulge of the pads of your fingers to make certain that the dough is uniformly thick around the bottom and edges of the pan. Reserve any scraps.
5. Mix the hazelnuts into the cooled squash, then dump it into the keen pie dish. Sprinkle the last 1 tablespoon of brown sugar evenly over the squash.
6. Roll out the opposite portion of dough (it could probably presumably well well be a dinky thicker than the first portion—I rolled to about 1/2-move thickness). Pinch off dinky objects of the this disk and scatter, along with the scraps from the bottom dough, all around the put the squash, increasing shingle-esteem objects. (You must presumably well wish some extra dough—I fashioned mine into cookies and baked them for roughly 15 minutes!)
7. Bake the cake unless golden brown and bubbling within the center, about 1 hour 15 minutes. Switch the cake to a rack and let frigid entirely sooner than serving.