This week my American friends will celebrate Thanksgiving. For me, it is but a distant memory. My family feasted on a turkey-less supper and the menu was packed with pumpkin, squash, and sweet potato. It was low-key and light on meat, just the way I like to eat. For dessert, I gussied up our family favourite kuri squash pie with toasted meringue topping for a festive look.
The pie was made with a gingersnap crumb crust. I roasted a kuri squash and made a thick puree from the flesh and skin. Part of the appeal of this squash is that the skin is so thin it is edible! The other reason is of course its incomparable taste. That hint of nutty chestnut flavour is my favourite. You can find out more about how to make this pie when I first started this family tradition years ago.