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Squash “Pie”

This dish is really more of a soufflé, though in my house it has come to be known as the cherished “Squash Pie.” This morning my dear friend Amado called looking for this recipe for his Thanksgiving feast.

Squash Pie
2 medium butternut squash, cut in half, seeded
3 tablespoons butter or grapeseed oil
2 eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon celtic sea salt

  1. Bake squash in the oven at 350 degrees for 40 minutes, until soft
  2. Scoop squash out of skin, discarding skin
  3. Place squash in food processor with butter (or oil), eggs, vanilla, cinnamon, nutmeg and salt
  4. Puree until smooth and creamy
  5. Place in a 9 inch tart pan or a casserole dish and bake at 350 degrees for 40 minutes
  6. Serve

Serves 8

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.


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Posted on November 21, 2007 in cooked veggies by Elana
you might also like: Squash with Cherries or Butternut Squash Latkes

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2 comments for the post “Squash “Pie””

  1. Louella said:
    Louella

    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.


    July 17th, 2008 3:57 pm
  2. elana said:
    elana

    Louella-

    This is indeed a frequently asked question; please see my FAQ’s for the answer.

    Elana


    July 21st, 2008 11:26 am

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