Roasted butternut-maple pie with smoked pecans
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It just isn't Thanksgiving without a pecan pie, especially in the South. And while there is nothing wrong with a well made pecan pie, why stop there. The fall is the time of year that hard squashes get to shine and one of the best kept baking secrets is that butternut squashes make some of the best pumpkin pies. This recipe is a mash up of two of the season's favorites; half butternut squash and half pecan with a little maple flavor to bring it together. <br /> <br />Roasting the butternut squash brings out the flavor and if you let it color a little, you will caramelize the natural sugar in it to add even more flavor. The smokey flavor of the pecans and sweet maple syrup combine to add depth and complexities not found in the traditional recipes. <br /> <br />If you smoke your own pecans, boil them in water for about 5 minutes before placing them in a hot smoker. This step will prevent them from toasting before they are infused with the smoke flavor. When shopping for maple syrup, reach for the grade "B" since it is more strongly flavored. <br /> <br />To complete the dessert, I like to serve it with ice cream, vanilla bean or buttermilk are my favorite choices and be sure to top it off with some warm caramel sauce, preferably one that is spiked with bourbon or dark rum.
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