Butternut Squash Pie So simple its unbelievable how good it is! Its also completely experimental and changable. As long as you have some kind of flour and butternut squash, you can pretty much make it. Heres what I did: Cut squash in half long ways, place face down on a pan in about an inch of water. I surrounded it with baby carrots and some homegrown sweet potatoes. Cook at 350 for 1.5 hours. Take out and cool in fridge for about 30 mins. While cooling, make crust: 2 cups cornmeal (all I had, you can use any flour) 1/4c water 6tbs Coconut oil (any shortening, butter, or veg oil) Spices to your liking Mix together, form a ball. Spread evenly in cast iron pan. Set in fridge for 30 mins. While setting, pull out squash and other filling ingredients. Peel off skin, mix all ingredients in bowl until smooth texture. I added garlic, soy chicken, and habanero. I wish I had black beans, greens, and onions to add. If you eat meat, sausage would be a great addition. I spread filling on top of set pie crust evenly. I crumbled some spinach and garlic crackers on top and dribbled olive oil on top. Bake at 350 for 45 mins. If I ate cheese I might mix it in the filling or top the pie with it.
Posted on: Sun, 07 Sep 2014 22:06:35 +0000
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