Butternut Squash Pie
This butternut squash pie is a twist off of a regular pumpkin pie, which is the most common squash that is used in fall desserts. But why not change it up?? Personally, I think that butternut has more flavor and is sweeter than pumpkin, especially when I get them straight from my local farmers market.
Not only is this recipe nutrient-dense (I like to make all my recipes as whole and nutrient-dense as possible – even desserts), but it’s satisfying and tastes like fall, which is equally as important. It’s raw, vegan, gluten-free, and refined sugar-free.
Remember, I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this butternut squash pie recipe as inspiration, play around with the crust ingredients you like or have on hand, and enjoy!
How to make without measurements:
- First, you need to make your crust. You’ll need about 1 part dates to 2 parts nut and/or seed combination of choice. Process this using a food processor until it sticks together. If it’s too sticky, pulse in more nuts/seeds. If it doesn’t stick together, pulse in one or two more dates. You can incorporate any spices of choice.
- In a high-speed blender, blend about equal parts butternut squash and coconut/cashew combo with a few pitted dates and desired amount of spices. You can use just coconut, just raw cashews, or a combo of both. These will help with the richness and thickness of the filling, and help it set up.
- Don’t forget to taste! Your 5 senses are super important when making a dish or meal, so utilize them.
A twist off of a pumpkin pie, this butternut squash pie is raw, vegan, gluten-free, and refined sugar-free. Not only is it nutrient-dense, but is satisfying and tastes like fall.
- Date and nut/seed crust of choice
- 1 small or 1/2 large butternut squash, peeled, roughly diced
- 1 young coconut
- raw cashews, soaked ~20 minutes
- 3-6 dates, pitted
- spices: ground cinnamon, cloves, ginger, nutmeg
- pinch of sea salt
1. Process 1 part pitted dates with ~2 parts nut/seed combo and spices of choice. Mixture should easily stick together. Press your crust evenly in a pie pan (I like to rub a little coconut oil on the pan first). Place in freezer while making the filling.
2. In a high-speed blender, blend about equal parts butternut squash and coconut/cashew combo with a few pitted dates and desired amount of spices. Use as minimal amount of liquid as possible to help blend until creamy.
Taste. Add more ingredients as desired and blend again.
4. Spread over your crust and place in freezer until firm. Will freeze overnight and thaw.
Replace young coconut meat with coconut butter or canned coconut, or additional raw cashews.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
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