Skip to main content

Nutrition information
Serving size: 1 slice (146 grams)
Servings per recipe: 16
Calories: 208 (70 from fat)
Cholesterol: 0 milligrams
Fat: 8 grams  (1 saturated fat, 
0 trans fats)
Protein: 2 grams
Sodium: 271 milligrams 
Total carbohydrate: 32 grams (3 fiber, 13 sugars)

Receive a recipe each week via e-mail or RSS feed.

Squash pie

Squash is rich in iron, beta carotene and vitamins A and C. Brown sugar, cashew milk and spices flavor this healthful dessert.


crust for two 9-inch pies in two pie pans


6 cups puréed butternut squash (Peel, seed and cube squash. Boil until tender. Drain well and purée.)
1/2 cup light brown sugar
1/2 cup sugar
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


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. Preheat oven to 400 degrees Fahrenheit.
  2. Blend the filling ingredients well with a mixer.
  3. Pour filling mixture into crusts in pie pans. (*If desired, top with chopped walnuts, pecans or black walnuts.)
  4. Bake 50 to 60 minutes until browned and set.
  5. Let cool, then chill overnight in the refrigerator.
  6. Serve cold or cool.

This recipe makes two 9-inch pies. You can get 8 slices out of each pie, or 16 slices out of both pies.

* Option not included in nutrition facts.


Source: In the Kitchen with Alice Waters; Your Health eMagazine, Dec./Jan. 1998/1999

First published: 12/01/1998
Last updated: 10/14/2011

Reviewed by: Allina Health's Patient Education Department