If pumpkin pie had a savory cousin, this would be it. Wait, don't go, I promise it's a good thing! Normally I'm not one for savory versions of sweet things either (my attempt at a savory cheesecake was somewhat of a disappointment) but this one is an exception. I'm calling it a quiche because it seems more fitting, though savory pie would be apt as well. It's the same texture as a pumpkin pie, a rich custard with plenty of eggs, cream, and silky smooth squash puree, but instead of sugar and molasses and maple syrup you get savory notes of goat cheese, black pepper, and fresh thyme. I could see this being served for brunch on Thanksgiving morning, or even a day or two after when you're sick to death of turkey and still have some lingering leftover squash puree in the fridge. I used a new-to-me squash variety called a banana squash, a huge hunk of a thing nearly the size of Kalypso (our chubbiest cat). So big, in fact, that I was worried it wouldn't fit in our oven. (Spoiler: it did.

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