~~Owl's Retreat~~

Squash Pie

Pie dough for single crust
4 C Unpeeled & cubed butternut squash & 2 thin slices of
squash to garnish
1/2 C white sugar
3 tbl Arrowroot
2 tbl Agar flakes
1/2 tsp Cinnamon
1/2 tsp Nutmeg
3/4 C Soy milk
1/2 tsp Ginger powder
1 tsp Vanilla extract
1 tbl Soy oil

1/2 C Pecan halves, for garnish Roll out pie dough & line a 9" pie pan. Trim & crimp edges. Set aside.

Steam the squash in a covered pot with about 1" water until the squash is soft. Drain & set aside the 2 slices for the garnish. Put the rest of the squash in the blender with the other ingredients - except the pecans- blend till smooth.

Pour into the pie shell. Arrange the pecans around the edges of the pie. Place the squash slices in the centre with 1 pecan piece.

Bake at 350F for 40 minutes. Reduce heat to 250F, cover pie, with foil, & bake for 20 minutes or till pie tests done.

Let cool completely, then brush on the glaze.

Glaze:

2 tbl Barley malt syrup
1/4 C Water
1 1/2 tsp Agar flakes

Place ingredients in a small pot & bring to a simmer.

Cook until the agar flakes are dissolved (5 to 10 minutes).

Yield: 8 Servings

"Very tasty -- quite similar to a pumpkin pie."

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~~Owl's Retreat~~	[email protected]