After our weekly "foraging" trip to the farm, I'm always trying to figure out something new to try. This week, my vegetable of choice was butternut. I usually just cut a butternut open and bake it, serving it in a lump as a side dish. This week, I was going for dessert! After all, if pumpkin can make a pie, it would stand to reason that you could do the same with butternut.
I found this recipe doing a quick google search. Because Noah has an egg allergy, I'm gluten free, and Nathan has to watch his refined sugars, I had to make some significant changes. Here's what I did:
1 butternut squash
1 cup skim milk
1/2 cup yogurt
2 T brown rice flour
1/3 cup sucanat
1/2 t salt
1 t allspice
1 t cinnamon
1 t nutmeg
Cut the butternut in half, place facedown in a shallow pan with a cup of water and bake for an hour at 350F. Scoop the flesh of the butternut into a large bowl. Add wet ingredients. Combine dry ingredients in a separate bowl and add to wet ingredients. Mix well. Place in a pie plate, and bake for 45 minutes at 350F.
I preferred the pie warm, but hubby preferred the pie cold. I also served it to the kids for lunch today, and they loved it. They thought they were getting a treat, when it was a glorified vegetable! As another option, you could serve it with fresh whipped cream.
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