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Butternut Squash Pie
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Servings: 4
Ingredients:
FOR THE CRUST
Cold water
Agave, splash
Sea salt, pinch
Grapeseed oil, .5 c
Coconut flour, .5 c
Spelt Flour, 1 c
FOR THE FILLING
Butternut squash, peeled, chopped
Water
Allspice, to taste
Agave syrup, to taste
Hemp milk, 1 c
Sea moss, 4 tbsp.
Directions:
You will need to warm your oven to 350.
For the Crust: place the grapeseed oil and water into the refrigerator to get it cold. This will take about one hour.
Place all ingredients into a large bowl. You need to add in the cold water a little bit in small amounts until a dough form. Place this onto a surface that has been sprinkled with some coconut flour. Knead for a few minutes and roll the dough as thin as you can get it. Carefully pick it up and place it inside a pie plate.
Place the butternut squash into a Dutch oven and pour in enough water to cover. Bring this to a full rolling boil. Let this cook until the squash has become soft.
Completely drain and place into bowl. Using a potato masher, mash the squash. Add in some allspice and agave to taste. Add in the sea moss and hemp milk. Using a hand mixer, blend well. Pour into the pie crust.
Place into the oven and bake for about one hour.
| Language | Status |
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Spanish
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Translation in progress.
Translated by Wendy Ramirez
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