Roasted Butternut Squash Custard Pie With A Pecan Crust Recipe

• 1 1/4 lb Butternut squash
•     Extra virgin olive oil
•     Salt
• 1 x Recipe Pecan Crust, recipe above
• 1/4 c. Steen's 100 percent Pure Cane Syrup
• 1/4 c. Sugar
• 1 pch Salt
• 1/2 tsp Grnd cinnamon
• 1 tsp Pure vanilla extract
• 4 x Large eggs
• 2 x Egg yolks
• 1 1/2 c. Whole lowfat milk
• 1 c. Caramel Sauce
•     Spiced Cream, recipe follows
• 1 quart Heavy cream
• 1/4 c. Granulated sugar
• 1/2 tsp Grnd cinnamon
• 1/4 tsp Freshly grated nutmeg

Directions