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Squash pie
Squash is rich in iron, beta carotene and vitamins A and C. Brown sugar, cashew milk and spices flavor this healthful dessert.
Ingredients
crust for two 9-inch pies in two pie pans
Filling
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
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:
- Preheat oven to 400 degrees Fahrenheit.
- Blend the filling ingredients well with a mixer.
- Pour filling mixture into crusts in pie pans. (*If desired, top with chopped walnuts, pecans or black walnuts.)
- Bake 50 to 60 minutes until browned and set.
- Let cool, then chill overnight in the refrigerator.
- 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.
