Red kuri squash pie

I got some beautiful red kuri squash’s from One Love Farm at our Lillooet farmers market this year and made a couple of squash pies! The recipe is similar to a traditional “pumpkin pie”.
This summer Chris gave me some ginger plants for my garden. So I used fresh home grown ginger in my recipe!

4 c mashed squash
4 eggs
2 1/2c almond milk
1 c coconut or brown sugar
2 tsp fresh fine minced or powdered ginger
2 tsp cinnamon
½ tsp clove
2T black strap molasses
dash Himalayan salt

 

crust:
I like to use a crumble cheese cake style crust instead of rolling out dough.
melt ¼ c butter in pie pan
stir in 2 c flour, until crumble like texture (if using commercial flour, you may add a little more)
lightly pat into pan and up the sides 1 inch

 

 

 

 

 

Pour batter into pie crust

 

 

 

 

 

 

 

Bake 350 45 minutes until batter forms small cracks.

 

 

 

 

 

 

Chocolate topping:
½ c unsweetened cocoa powder
2 T coconut or brown sugar
¾ c almond milk
slowly stir in milk, making a paste in saucepan over medium heat.
Continue to add milk while stirring and let thicken slightly.

 

 

 

 

After baking your pie 45 minutes, take it out of the oven and pour the chocolate sauce over the cooked pie and bake another 15 minutes

 

 

 

 

 

 

When the chocolate has a crackle like effect your pie is ready!

 

 

 

 

Let cool before serving and enjoy!

 

 

 

 

 

 

 

Red Kuri squash is a good source of vitamin A, vitamin C, calcium, potassium, and iron. Aids in better sleep, a better mood, helps increase blood production, helps control diabetes..

click to read more!

One love farm

Leave a Reply

Your email address will not be published.