I have winter squashes stored in my cooler from last fall, which I incorporate into dinner side dishes and baked goods.
My newest recipe that I could call:
almost pumpkin pie
is made from baked winter squash!
Squash are high in omega-3 fat, vitamin B6, C, A & K.
The seeds are also high in vitamin E ( I roast them and keep them in an airtight container for nutritious dog treats!)
Squash is also a good source of minerals such as: manganese, copper, potassium and magnesium.
3 1/2 c baked & mashed winter squash
2 ½ c almond milk
1 c coconut sugar
2 tsp ginger (powdered or fresh-skinned & finely diced.
2 tsp cinnamon
2-3 T black strap molasses
½ tsp salt
my version of cheese cake crust
- melt 3 T butter in a pie pan (I tried coconut butter but it makes for a very hard crust)
- stir in 2 T unsweetened cocao to each pie pan
- mix in 1 cup whole grain flour, adding up to another ½ c to make a crumbly mixture.
- Press into the pan and up the edge as far as you can.
- Bake the crust 5 minutes before pouring in the squash batter.
Bake 350f about 50 minutes until the batter starts to form cracks and “jiggles” slightly when you gently shake the pan.
While your pie is baking, mix together in a small saucepan:
- 3-4 heaping T unsweetened cocao
- add 1/2 c unsweetened almond milk, stir to make a paste, add more almond milk two T’s at a time to make about 1 ½ c thick mixture, making sure there are no lumps.
The topping should be just thin enough to pour.
Pour chocolate mix on top of the baked pie (in a swirl looks nice if your topping is quite thick) and bake another 5 minutes until the chocolate looks “crackled”.
This pie is best eaten after it is fully cooled in the fridge.
You can add the chocolate topping on top of the second unbaked pie and freeze it.
( You do not have to fully thaw the pie before baking.)
More squash recipes:
Read more about the health benefits of squash: