Tuesday, November 1, 2011

The Under-rated and Under-loved Winter Squash

I just finished off the very best Acorn Squash Pie I ever made and it was dairy free and sugar free. For me, it was wheat free too, since I didn't eat the crust.  The entire family loved it--even the uber-picky one who wouldn't eat a vegetable if it handed him $100.  The humble winter squash is so under-loved and under-appreciated..


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.

Crust:

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)


Filling:

3 cups pureed squash (I used acorn)
1/2 cup sugar (brown or white or mix of both, I used Splenda here since my Mom is a diabetic)
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.

Great Winter Squash information from About.com

http://localfoods.about.com/od/wintersquashpumpkin/Winter_Squash_Pumpkin.htm

The ABCs of Winter Squash

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