Don’t think squash belongs in a pie? Well, get over it! Squash is naturally sweeter than pumpkin and makes for a delicious, custardy, warmly spiced treat – or in the case of this recipe – breakfast, brunch, snack, or whatever! This recipe is so versatile because of the cast of wholesome ingredients – the crust is a simple combination of oats, coconut oil and maple syrup, and the filling uses only milk, eggs, pureed squash, maple syrup and spices. Dairy- and gluten-free ingredients may be substituted without a problem.
And if you are aiming to cook from a home garden or farmer’s market, squash is superior to pumpkin in that it is easier to clean and prepare, and is generally more available. As you can see, I have a lot of squash to use – which is great! – but it’s nice to use it in a variety of dishes.
Being a huge fan of traditional pumpkin pie, this pie is by far my favorite use of winter squash. I found the original recipe in a newsletter from the former Twin Cities Local Food cooperative, and I have streamlined it to be even more suitable to my efficient sensibilities. There is no rolling involved in the crust, and if you have a food processor, you can use it for both the crust and the filling – you’ll be done in minutes. Enjoy!