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!
Butternut Squash (Baked at 400 degrees for one hour.)
Walnuts (Or pecans.)
Cinnamon, Nutmeg, Vanilla (Or other spices of your choice!)
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!
30 Mar 2012 / 3 notes