Ingredients
700g butternut squash, peeled, seeded, chopped (about ½ a medium sized squash or 4 cups chopped into 1" cubes)
3 eggs
½ cup full fat canned coconut milk
⅓ cup sugar
1 tsp vanilla
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp allspice
Pinch salt
¼ cup maple syrup
Candied Pecans
Pie Crust
Preparation
Instructions Roast or steam squash until tender - roasting is best since it doesn’t add excess moisture, but both will work out fine. In oven bake at 400°F for 15-30 minutes, or steam for about 15 minutes, until tender. Set aside to cool, then puree until smooth in a food processor. Into processor add; eggs, coconut milk, sugar, vanilla and spices. Mix until smooth. Set aside. Drizzle maple syrup over the unbaked crust, then sprinkle evenly with the pecans - just enough to cover pastry bottom. Pour the filling on top and bake at 375°F for about 45 minutes, until center is set. Allow to cool for 1 hour, then refrigerate until ready to serve. Notes If desired you can replace the butternut squash puree with 1½ cups canned pumpkin puree.
