Saturday, September 29, 2012

Squash Puddin Pie

Happy Fall!
That means it's prime time for some delicious squash recipes.

We like to shop the "sale" produce as much as possible. Considering our strict enforcement of organic foods around my house, this is essential to not completely breaking the bank.  The great part about it is we get to buy different and sometimes unusual fruits & veggies that we wouldn't otherwise buy.  It also inspires my kitchen creations and keeps me trying new recipes.  So last week Rob came home with a Japanese Red Kuri Squash.  Yeah, I hadn't heard of it either, but basically looks like a more reddish colored pumpkin, and tastes like one too.  You can use any kind of sweet squash for this recipe: butternut, pumpkin, kuri, even acorn might work.  And because I don't like to waste any part of the food, the very large pumpkin-esk seeds on the inside work great for roasting as well.

This recipe called for eggs, and if you are not vegan or do not have an intolerance I highly suggest substituting the flaxseed in this recipe for 3 whole eggs.  Eggs make every baked item better!  Although I am pumping out plenty of egg-free baking that is just as good in my tummy :)  The longer you let this recipe cool (I'd refrigerate it overnight) the more it hardens the more it tastes like pumpkin pie without the crust.  And because there is really minimal added sugar, it's a great carbohydrate to have for breakfast, snack, or with lunch...not just a dessert.  Rob actually didn't think it was sweet enough to be a dessert, whatever!

Kuri Squash Puddin Pie

3 c baked kuri squash (one medium sized squash)
3/4 c coconut milk (use full fat here people, don't be scared)
1tbsp flax;1/4 c water (let gel)
1/3 c honey
1 TBSP arrowroot starch
1 1/2 tsp vanilla
1/3 tsp salt
1 tsp cinnamon
1/2tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 organic apple (half sliced thin for the top, and half sliced in chunks to go inside)
extra cinnamon to sprinkle
1 TBSP brown sugar to sprinkle on top

Mix all ingredients (except the apple) in blender, and hand mix in the apple chunks...then pour into pie pan. Place apples on top and sprinkle with cinnamon and brown sugar.

Bake 350 for 45 min, let cool to harden in the fridge about 30 min

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