Try this Candy Roaster Pie recipe, or contribute your own.
Suggest a better descriptionTo make squash puree:
cut open squash and take out the seeds and put the squash cut side down on a cookie sheet and into a 350 degree oven for about 45 minutes (cook until it is softy and there is liquid on the bottom of the pan). When the squash is cooked take out of the oven, flip them over so the flesh side is facing towards the ceiling so it will cool faster (like about 5x faster).
For this filling take the cooked squash and removed the flesh and mash it into a puree (use a fork, a potato masher or a food processor to get the flesh smooth. If the squash seems watery put the puree into a strainer and let the water drip out foe a couple of minutes, you can facilitate this by gently pushing on the pulp in the strainer. I found with Candy Roaster I did not need to do this as about 2 cups of water were released during baking making the flesh dry enough.
To make pie:
Add everything together and mix well. Pour into prepared raw pie crust and put into a preheated 450 degree oven and set a timer for 15 minutes. When the timer goes off set the oven temp to 350 degrees and bake for another 45 minutes or so, until the edges of the pie are browning and the center is solid.
Was short on heavy cream so instead substituted 1/2 cup greek yogurt. Also substituted Agave syrup for the sugar and added a couple scoops of milled flax seed.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 216 | ||
Calories from Fat: 94 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 123.6mg | 38 % | |
Sodium 43.3mg | 1 % | |
Potassium 66.9mg | 2 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 28.4g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 216
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