This year, as I’m sure many of my fellow turkey-roasters were, I was thinking ahead of time about what on earth I could do with leftovers. For the big dinner, I made a giant pan of roasted mixed root veggies, and planned to make a pureed veggie soup with the extras the next day.
However, I did not plan to have extra filling for my double layer pecan squash pie. I had mixed together about 4 cups of pureed roasted mixed varieties of squash, 2 eggs, 1/3 cup of brown sugar, and a mix of cinnamon, nutmeg, allspice, and mace. When I added the mix to two pie crusts, I realized I had too much! So I spooned the extra into a few ramekins and came up with this delicious squash custard.
It’s got a smooth texture, it melts in your mouth, and packs a more complex flavor than traditional pumpkin pie. What can you do with your leftovers?