Dairy- free Honeynut Squash Pie Recipe (Better than Pumpkin)
I found these adorable little organic butternut squash at Trader Joes. I cooked them stuffed with quinoa and kale, and tried them in this recipe instead of pumpkin. It has a smoother texture than pumpkin and a slight honey taste . Its sweetness makes for a delicious Honeynut Squash Pie!
“Michael Mazourek, a plant breeder at Cornell University, takes his cues from cooks to breed new ingredients that are flavorful, nutritious, resilient, and high-yielding. Together, we’ve collaborated on a number of experimental varieties, including the Honeynut squash, a butternut squash cross that fits in the palm of your hand and has about ten times the sweetness and squash flavor of the workaday butternut.”
—Dan Barber, Blue Hill, NYC
Thanks, Christine, for the tip on using evaporated coconut milk! Regular coconut milk will work just as well if you can’t find it, and you can swap out pumpkin or butternut squash instead. Trader Joes assured me they would have these through Thanksgiving. You will need two to three for a pie.
Preheat the oven to 400 degrees. Cut the squash in half and scoop out the seeds. Place squash face down on a parchment lined pan. Add about a 1/4 cup of water to the pan and bake for 30 minutes until soft when poked with a fork.
Prepare gluten-free pie crust and place in freezer while preparing filling. (http://erin-sands.com/gluten-free-pie-crust/)
Raise oven to 425 degrees.
Allow squash to cool enough to handle it. Remove flesh from skin and place in a food processor or blender. You want about 2 1/2 cups purée.
Add remaining ingredients and process until smooth and blended. Pour filling into pie crust and spread smooth.
Bake at 425 for 15 minutes. Reduce heat to 350 and bake about 45 minutes more until just set. Crust should be golden brown and there should be a few cracks in the filling.
Remove from oven and cool completely. Cover and place in refrigerator at least 3 hours.