During COVID 19 I had this genius idea that I was going to do a major garden. I had all these plans with a large assortment of veggies…and then something grew that I wasn’t aware was something I even planted. Maybe we got a fluke seed of some type, nobody was 100%. So, we waited until it gave flowers and realized this single butternut squash plant took over my entire garden.
And when I say took over, I mean THIS PLANT TOOK OVER. It killed my peas, lettuce, arugula, onions, and potatoes. Devastating! But now I am thankful because the 30 some butternut squash we have for the fall season will be the star of this recipe and several others I attempt to concoct. If nothing else, at least my families beta carotene levels will be in good standing.
This recipe is super easy to make, and practically guilt free.
-1/2 cups peeled, baked, cubed, and pureed butternut squash. (I baked mine ahead of time and froze in ziplock bags)
-1 cup coconut or date sugar
-1 T cornstarch
-1 beaten egg
-1 cup almond milk
-1 tsp pumpkin pie spice
-1 (9 inch) unbaked gluten free pie crust (or you can bake without a crust which is what I often do to lighten it up!)
Peel, cook, and puree your squash prior to this recipe so the squash is cool. Again, I freeze mine after prepping in baggies and just thawed the day prior to making the squash pie.
Preheat oven to 350 degrees F.
In a bowl add the squash, sugar, cornstarch, egg, milk, and pumpkin pie spice. Stir until everything is mixed well. Pour into the pie shell if using.
Bake in the preheated oven for 55 minutes or until a knife comes out clean when inserted in the center.
Give Thanks!