From The Holistic Kitchen of AIHT

Squash Pie, a holiday dessert recipe

The glowing colors and the smooth texture of cooked winter squash are evocative of winter feasts, home and the holidays. But these sturdy gourds have been around since long before the Pilgrims shared their first Thanksgiving with Native Americans.

Squash is believed to have been eaten as long ago as 5,500BC and the winter squash family boasts an abundance of varieties, from acorn to Hubbard. The most recognizable is probably the pumpkin.

Despite great differences in shape, size and the external color of their hard skins, most can be treated the same in the kitchen—baked, pureed or as a component of stews.

Perhaps best of all is the rich nutritional value they have in common. Iron, beta carotene and vitamins A and C are just some of their most notable assets. With a nutty and often sweet taste and a smooth texture, winter squash is good and good for you, so enjoy.

2 unbaked Easy Pie Crusts
1/2 cup raw cashew pieces
1 cup water
4 1/2 tablespoons arrowroot powder
6 cups cooked puréed winter squash (buttercup, banana, or Hubbard)
1/2 cup sugar
1/2 cup light brown sugar, packed
4 tablespoons brandy
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1 1/2 teaspoons cinnamon
3/4 cup walnuts, chopped

  1. Preheat oven to 400°F.
  2. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the arrowroot powder and blend on low speed for 30 seconds. Keep the mixture in the blender until needed.
  3. Peel, seed, and cube winter squash (butternut, buttercup, Hubbard, Tahitian, etc.). Cover with water and boil till tender. Drain well. Purée.
  4. In a food processor or mixer, combine the squash purée, sugars, brandy, and spices.
  5. Blend the cashew/arrowroot mixture for another few seconds, then add to the squash mixture and process until well mixed.
  6. Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set.
  7. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature.

Servings: 16 (8 per pie). Calories 491, fat 9.5g (17.5% of calories from fat), saturated fat 1.5g, protein 5.5g, carbohydrate 100g, cholesterol 0mg, sodium 142mg, fiber 3grams.

Nutritional Benefits: Micronutrients; omega-3 fatty acids from walnuts; no saturated fat.

www.drweil.com

 

Living on Purpose | | Student Profiles | | Announcements | | Recent Graduates

Contents | | Newsletters Directory | | AIHT Home Page