Acorn Squash Pie
Here’s a modified recipe for a squash pie based on the Ask Dr. Weil website. It tastes yummier than pumpkin pie.
1.5 cups pulverized grape nuts
2 tbl maple syrup or honey
5 tbl apple juice
(Or any pie crust that you like really, graham cracker would work well too)
3 cups pureed squash (I used acorn)
1/2 cup sugar (brown or white or mix of both)
1/2 tsp salt
1/4 tsp ground ginger
2/8 tsp cloves
3/4 tsp cinnamon
1/2 cup soymilk
Prepare pie crust to be filled.
Peel and cube squash. Cover in water and boil until tender. Puree the squash.
Mix squash and everything else, pour into pie pan. Bake for 45-55 minutes at 400 degrees. Chill overnight in refrigerator. Makes 1 9″ pie.
Posted by Lisa Kleinman to the old Fatfree mailing list