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1
Preheat the oven to 400F (200C).
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2
Line a baking sheet with parchment paper and smear the parchment generously with butter.
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3
Place the squash halves cut sides down on the prepared baking sheet.
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4
Bake until the squash is fully tender and a sharp paring knife inserted into the thickest part meets no resistance, about 45 minutes.
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5
Remove from the oven and decrease the oven temperature to 375F (190C).
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6
In a food processor fitted with a metal blade or in a blender, process the cream, milk, eggs, brown sugar, ginger, cinnamon, cloves, pepper, nutmeg, salt, vanilla, and Cognac or brandy until combined.
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7
Scoop out the warm squash pulp from the skin, measure out 2 cups (500 ml), and add it to the food processor or blender.
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8
Process until the mixture is smooth.
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9
Pour the warm filling into the prebaked pie shell and bake until the filling is just barely set in the center (it should be slightly jiggly), 30 to 35 minutes.
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10
Dont overbake the pie, as overbaking will cause the filling to crack while cooling.
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11
Some people like this pie warm, but I prefer it cold served with whipped cream (page 239) thats been spiced or flavored with brandy.
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12
If you want to substitute canned pumpkin puree, use 2 cups (425 g) or one 15-ounce can.
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13
If you wish to use pumpkin that you cook and puree yourself, for the best results, choose a variety like sugar pumpkin that is low in moisture.
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14
Any extra butternut squash puree can be frozen and used for another recipe.
