Stunning Food Experience – Almost Raw Butternut Squash Pie

Every now and then Erin contributes to my blog, thank goodness. The other day she was tinkering in the kitchen and came up with the most joyous fall dessert I have ever eaten! EVER! She brought me a piece yesterday, and I am making it TODAY! And I am going to look for a food competition where Erin can submit that recipe, as it is that excellent.  

Thank you Erin!

Almost Raw Butternut Squash Pie

Ingredients:

FILLING

• 2 lg, or 4 small butternut squashes--enough for 3-4 c of roasted flesh

• 2-3 T melted coconut oil, plus more for brushing on squash

• 3-4 T chia seeds (finely ground, using a coffee grinder or mortar and pestle)  OR  1/4 c to 1/3 c ground flax seeds

• Sweetener to taste. I used 2 T maple syrup and 1 T molasses, though honey or sucanat would work well too.

• Spices. I used 2t cinnamon, 1 t nutmeg, 1 t clove, and 1/2 tsp cardamom seeds (all finely ground) plus a teaspoon of finely grated fresh ginger generous pinch of salt. Laura’s note: Except for the cinnamon, Erin freshly grinds all of her spices and it is worth it. I am going to be purchasing a grinder, as the mortar and pestle is too much work.

CRUST

• 2c of nuts--I used all pecans, but a mixture of any would work

• 1/2 c (6-8) pitted medjool dates

• Generous pinch of salt

• Optional grated coconut

Instructions

Roast squash

Wash squashes, chop in half lengthwise, and scoop out strings and seeds.  Brush squash and pan with melted coconut oil and roast them cut side down until fork-tender at 425°F. Large squashes will take about an hour, small ones as little as 30 min.  When cool enough to handle, scoop/scrape out all of the cooked flesh.  Set aside.  You can definitely roast the squash ahead. If you do this, and store it in the fridge, allow it to re-warm in a warm water bath while you make the crust. This will allow the later step of blending with coconut oil to go smoothly.

Crust

While the squash roasts (or re-warms), make the crust.  Using a coffee/spice grinder or food processor, process nuts with salt and dates until uniformly and finely ground, and slightly sticky. Taste and adjust flavors. You can sprinkle grated coconut on the bottom of a pie plate to help the crust release when you serve it. Press the crust mixture firmly to the bottom and sides of the pie plate to make a solid crust. Chill in the fridge.

Filling

Scoop 3-4 cups of warm butternut squash flesh into the food processor. As it is running, gradually add salt, spices, melted coconut oil and sweetener(s) and process until well blended. Taste and adjust seasonings.  Then add the thickener, about 1 T of ground chia per cup of squash flesh. Allow the mixture to cool for a few minutes (~20 min, so the coconut oil gets close to solidification temp., 76 deg). During the wait, stir/blend a few times to redistribute the chia/flax. The mixture should gradually get a bit thicker.  

Assembly

Scoop filling into the cold crust, spread evenly, and return to the fridge. After about an hour, you will notice that the surface of the filling loses it's wet "shine" and should be firmer to the touch.  It can be eaten immediately, though it will probably be its best at 24 hours.