This pie was inspired by a favorite food blog post, Food 52. They posted it as pie/cake. My take is more, ‘side dish’ that could also be good as something that would go great with afternoon coffee or even for brunch with eggs. We used a totally different pie crust, (Julia Child’s basic pie crust recipe). I used the basic concept of roasted squash baked in a pie crust, but I reduced the sugar and upped the spices a ‘bit’. I first tried it on a trip to upstate NY, to visit a friends farm. The Kabocha squash came right out of the October garden, the eggs were gathered from the chickens in the coop, and my friend Carol is a ‘Cordon Bleu’ trained chef. She was at the helm, I was the willing student. What came out was nothing short of heaven. We ate really really well that night.