Sign up to receive a weekly recipe e-mail.

Squash pie

Squash is rich in iron, beta carotene and vitamins A and C. So enjoy this healthy dessert.

Ingredients

crust for two 9-inch pies

Filling

6 cups puréed butternut squash (Peel, seed and cube squash. Boil until tender. Drain well and purée.)
1 cup sugar (half light brown, half white)
1 1/8 teaspoons salt
3/4 teaspoon ground ginger
3/8 teaspoon ground cloves
1 1/2 teaspoons cinnamon
4 tablespoons brandy
1 1/2 cup cashew milk (See directions below.)
4 1/2 tablespoons arrowroot powder or cornstarch

Directions

To make the cashew milk, grind 1/2 cup of raw cashews in a blender until fine. Add 1 cup of cold water and blend on high for 2 minutes. If you prefer almond milk, use blanched slivered almonds instead of cashews. A little bit of almond extract mixed in with milk will give similar results.

To make the pies, take these steps:

1. Blend the filling ingredients well in a mixer and pour into crusts. (If desired, top with chopped walnuts, pecans or black walnuts.)
2. Bake at 400 Fahrenheit for 50 to 60 minutes until browned and set.
3. Let cool, then chill overnight in the refrigerator.
4. Serve cold or cool.

This recipe makes two 9-inch pies. You can get 9 slices out of each pie, or 18 slices out of both pies.

Related Links

Recipes

First published: 12/01/98
Last updated: 08/17/2006