Nutty Gingered Squash Pie

Inspired by a ten-year-old cooking student, this recipe will please all palates. Plus, it is vegan and glute-free. Enjoy for breakfast, snack, or dessert!

Nutty Gingered Squash Pie

Preheat oven to 400 degrees. Bake a winter squash for 45 minutes or until fork tender. I like buttercup squash.

Meanwhile, for the crust, combine in a mixing bowl:

• 1 cup almond meal

• 1/4 cup coconut flour (or shredded coconut, ground in a spice grinder)

• 1/2 cup arrowroot flour

• 1/4 teaspoon cinnamon

• pinch salt

Add 1/4 cup coconut oil that’s still relatively hard. Toss to coat the oil with dry ingredients. Add enough cold water to make a dough ball.

Flatten it into a disc in a greased pie plate. Push the disc up the sides of the pie plate to make a shell for the filling. Set aside.

For the filling, combine in the same mixing bowl:

• 1 1/2 pounds winter squash, baked, peeled, and de-seeded

• 1/2 cup maple syrup

• 3 eggs

• 3 teaspoons grated fresh ginger

• 1/4 teaspoon each: cinnamon, nutmeg, allspice

• pinch salt

Mix well and then puree, either with immersion blender or upright blender.

Pour into crust and bake for 15 minutes at 400 degrees then for 20 minutes at 350 degrees.