Squash "Pie"
Ingredients
- 2 medium butternut squash, cut in half, seeded
- 3 tablespoons salted butter or coconut oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon celtic sea salt
Instructions
- Rub squash with a dab of coconut oil
- Place cut side down on a metal baking sheet
- Bake squash in the oven at 350°F for 40-60 minutes, until soft
- Scoop squash out of skin, discarding skin
- Place squash in food processor with butter (or oil), eggs, vanilla, cinnamon, nutmeg and salt
- Puree until smooth and creamy
- Place in a 9 inch tart pan or a casserole dish and bake at 350°F for 40 minutes
- Serve
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
This recipe is my take on Sally Fallon’s “Butternut Squash Purée.” I wasn’t planning on including it in my Thanksgiving Menu, however, when Amado called begging for it, I decided it was a must. This delicious warm squash dish can be made dairy-free and is another great comfort food for the chilly season.
IAN says
how many Cups of squash would you say you use for this recipe?
elana says
IAN -Thanks so much for sharing your pie crust with all of us! I’m sure this will help many people.
Tammy -I would try adding some yacon syrup, that’s what I use to give my dishes a darker molasses flavor and maybe a bit of agave too.
Tammy says
I made this both with and without a crust the other day, and it was good, but we are missing that dark flavor that dark brown sugar or molasses gives to a pumpkin/squash pie. I found a hubbard squash today and will make more pies with it. Do you have any wild guesses as to what might darken the flavor without adding sugar?
Thanks, I love your blog.
IAN says
hey elana, so I made REALLY good pie crust today! very simple & high in protein.
3/4 C Quinoa flour
2 Tbl Millet flour
2 Tbl Brown Rice Flour
2 tsp buckwheat flour
3/4 tsp xanthan gum
1 Egg
1/4 C Oil (I used olive & coconut)
1/4 C water
dash of salt
*combine all dry ingredients& mix. Add the oil, egg & water. Blend all the ingredients well. spread in pie pan and poke MANY holes in the base & edges of crust using a fork (i must have done hundreds), Bake at 375 for 20-30 min or until it gets to your desired crispiness.
elana says
IAN,
I think it is worth a try to substitute the squash with sweet potato, though am not sure how it would come out. I have a gluten free crust recipe, though as you saw, it is made with almond flour, I’m not sure that coconut flour would work that well for a crust as it is so fluffy. If you do try it out though, please let us know how it goes.
Thanks,
Elana
IAN says
elana, this sounds simple & easy. I have a very limited diet & was wondering if I could sub the squash with sweet potato? thanksgiving is coming up and I would love to be able to make a gluten-free/vegan sweet potato pie, do you have a crust recipe that would go well with this? I saw one that uses almond flour… unfortunately, I cant have them at the moment so I’m searching for another alternative that is simple, maybe using coconut flour (??)
anyways…
thanks for all you do!
elana says
Laura,
Thanks for you comment! This is my younger son’s favorite dish as well. He can eat almost the entire thing in one sitting.
Elana
Laura at Wild Parenting says
Cannot. Get. Enough.
This is my new favourite recipe. I have made it six or seven times in the last month.
It’s surprising that it doesn’t need sweetener.
So smooth and delicious. I’m craving some right now.
elana says
Louella-
This is indeed a frequently asked question; please see my FAQ’s for the answer.
Elana
Louella says
Thank you Elana for providing us with your gluten-free recipes. Have you ever cooked with oat flour, brown rice flour, soy flour, or with flax
seed flour? Can you provide us with recipes using these flours? Thanks again for the recipes. I have not tried any of them yet but I did print out quite a few of them so I will be trying some of them soon.