8 Servings Despite great varieties in shape, size and the external colour of their hard skins, most squash can be treated the same in the kitchen -- baked, puréed, or as a component of soups and stews. Squash have a a high nutritional value in common including beta carotene, potassium and fibre. __________________________________________________________________
2 9" shortcrust pastry pie cases
1/2 cup raw cashew pieces
1 cup water
4 1/2 tablespoons cornflour or arrowroot
6 cups cooked puréed winter squash (buttercup, banana, or Hubbard)
1/2 cup white sugar
1/2 cup light brown sugar, packed
4 tablespoons brandy
1 1/2 teaspoons cinnamon
3/4 teaspoon powdered ginger
1/2 teaspoon ground cloves
3/4 cup walnuts, chopped
1. Preheat oven to 400 degrees F.
2. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the cornflour or arrowroot powder and blend on low speed for 30 seconds.
3. In a large mixing bowl, combine the squash purée, sugars, brandy, and spices.
4. Add the cashew mixture to the squash and mix well.
5. Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set.
7. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature.
6 g total fat (1 g sat)
0 mg cholesterol
34 g carbohydrate
3 g protein
3 g fiber
Recipe reprinted with permission of DrWeil.com.