Butternut Squash Pie w/ Apple Walnut Crust

I cook and bake so often, and I’m always inventing recipes, so I’ve decided to start sharing them on here. After two attempts, I think I’ve finalized this recipe for gluten-free squash and apple pie - it’s about as healthy as you can get while still staying within the “dessert” category. Click through for the recipe, along with photos of the finished product!



Ingredients:

Butternut Squash (Baked at 400 degrees for one hour.)
Sliced Apples
Honey
Walnuts (Or pecans.)
Cinnamon, Nutmeg, Vanilla (Or other spices of your choice!)
Milk
Eggs
Brown Sugar

After pre-heating your oven to 350 degrees, cover a ceramic dish with thinly sliced apples, honey, and chopped walnuts. 

In a separate bowl, mix the pre-baked butternut squash, about a cup of milk, two eggs, and half a cup of brown sugar with a hand-mixer or immersion blender. Add vanilla, cinnamon, and nutmeg to taste. 

Pour mixture over the apples and bake uncovered at 350 degrees for about two hours. It should still have a vaguely custard-like texture when it’s finished. Let it cool on the stovetop to solidify a bit before serving. 



 Not only is it high in vitamins A, C, E, and B6, it’s delicious served with some vanilla yoghurt or ice-cream!