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Nutrition information
Serving: 1 slice (160 grams)
Servings per recipe: 16
Calories: 292 (133 from fat)
Cholesterol: 0 milligrams
Fat: 15 grams (3 saturated fat, 0 trans fats)
Protein: 4 grams
Sodium: 122 milligrams 
Total carbohydrate: 36 grams (4 fiber, 14 sugars)

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Holiday squash pie

Here's a tasty dessert you can feel good about eating. It is an excellent source of vitamin A. Cashews and walnuts add the health benefits of omega-3 fatty acids, too.


1/2 cup raw cashew pieces
1 cup water
4 1/2 tablespoons cornstarch
6 cups cooked pureed winter squash (such as buttercup, banana or hubbard)
1/2 cup sugar
1/2 cup light brown sugar, packed
4 tablespoons brandy
3/4 teaspoon powdered ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons cinnamon
3/4 cup walnuts, chopped
2 nine-inch piecrusts


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the cornstarch and blend on low speed for 30 seconds.
  3. In a large mixing bowl, combine the squash puree, sugars, brandy and spices.
  4. Add the cashew mixture to the squash and mix well. 
  5. Divide the pie filling equally between the two piecrusts. Top with the chopped walnuts.
  6. Bake the pies for 50 to 60 minutes until lightly browned, cracked and well set.
  7. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up.
  8. Serve cool or at room temperature.


Source: Your Health eMagazine, Dec./Jan. 2000/2001; A. Weil. Eating Well for Optimum Health. HarperCollins Publishers, New York, New York, 10022, 2001

First published: 12/01/2000
Last updated: 11/09/2012

Reviewed by: Allina Health's Patient Education Department