Recipenet "Squash Pie"

Recipes for Natural Health
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SQUASH PIE
VN

Yield: 1 ea 9" pie

Ingredients

Pie dough for single crust
4 cups butternut squash, unpeeled & cubed
2 thin slices of squash for garnish
1/2 cup Sucanat (or white sugar)
3 tbs arrowroot
2 tbs agar flakes
1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup soy milk
1/2 tsp ginger powder

1 tsp vanilla extract
1 tbs soy oil
1/2 cup pecan halves, for garnish

GLAZE

2 tbs barley malt syrup
1/4 cup water
1 1/2 tsp agar flakes

Directions

Roll out pie dough & line a 9" pie pan. Trim & crimp edges. Set aside.

Steam the squash in a covered pot with about 1" water until the squash is soft. Drain & set aside the 2 slices for the garnish. Put the rest of the squash in the blender with the other ingredients except the pecans and the glaze. Blend until smooth. Pour into the pie shell. Arrange the pecans around the edges of the pie. Place the squash slices in the center with 1 pecan piece. Bake at 350 F for 40 minutes. Reduce heat to 250 F, cover pie with foil, and bake for 20 minutes or until pie tests done. Let cool completely, then brush on the glaze.

GLAZE: Place ingredients in a small pot and bring to a simmer. Cook until the agar flakes are dissolved (5 to 10 minutes).

"Very tasty -- quite similar to a pumpkin pie."

Dorothy Wilson, tester

Recipe published: Fall, 2001

Holiday Recipes

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