Here's a modified recipe for a squash pie based on the Ask Dr. Weil
website. It tastes yummier than pumpkin pie.
Crust:
1.5 cups pulverized grape nuts
2 tbl maple syrup or honey
5 tbl apple juice
(Or any pie crust that you like really, graham cracker would work well
too)
Filling:
3 cups pureed squash (I used acorn)
1/2 cup sugar (brown or white or mix of both)
1/2 tsp salt
1/4 tsp ground ginger
2/8 tsp cloves
3/4 tsp cinnamon
1/2 cup skim milk (soy milk would prolly work just fine)
Prepare pie crust to be filled.
Peel and cube squash. Cover in water and boil until tender. Puree the
squash.
Mix squash and everything else, pour into pie pan. Bake for 45-55 minutes
at 400 degrees. Chill overnight in refrigerator. Makes 1 9" pie.