Receive a recipe each week via e-mail or RSS feed.
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:
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.
First published: 12/01/1998
Last updated: 10/14/2011
Reviewed by: Allina Patient Education