Carob-flavored winter squash pie
20 ounces of winter squash (Baked or steamed. We used frozen Cascadian Farms brand, defrosted)
1/2 tsp. vanilla flavoring
3 tsp. carob or chocolate powder, add a bit more for richer color and flavor… or substitue cocoa powder
4 eggs beaten until well blended
6 Tbs. maple syrup (Agave syrup and date palm sugar are also possible choices if you want low-glycemic sweeteners, as I do. If you use a dry sweetener, start checking for doneness after 30 minutes of baking. Pie should be firm to touch.)
Preheat oven to 350-degrees. Mix the above items until smooth. Pour into a buttered pie pan, with at least 1" sides. Bake for one hour, or until firm. Dry sweeteners may need less cooking time.
Hearty, warm and savory with almond butter and spices (read more).
Great for summer surplus or winter hothouse tomatoes (read more).