1 pie dough for single crust
4 cups unpeeled and cubed butternut squash
two thin slices of squash, to garnish
1/2 cup Sucanat (or white sugar)
3 tablespoons arrowroot
2 tablespoons agar flakes
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup soy milk
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1 tablespoon soy oil
1/2 cup pecan halves, for garnish
GLAZE:
2 tablespoons barley malt syrup
1/4 cup water
1 1/2 teaspoons agar flakes
Servings: 8
1. Roll out pie dough and line a 9" pie pan. Trim and crimp edges. Set aside.
2. Steam the squash in a covered pot with about 1" water until the squash is soft. Drain and set aside the 2 slices for the garnish.
3. Put the rest of the squash in the blender with the other ingredients except the pecans and the glaze and blend till smooth. Pour into the pie shell.
4. 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, and bake for 20 minutes or till pie tests done. Let cool completely, then brush on the glaze.
5. GLAZE: Place ingredients in a small pot and bring to a simmer. Cook until the agar flakes are dissolved (5 to 10 minutes).
4 cups unpeeled and cubed butternut squash
two thin slices of squash, to garnish
1/2 cup Sucanat (or white sugar)
3 tablespoons arrowroot
2 tablespoons agar flakes
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup soy milk
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1 tablespoon soy oil
1/2 cup pecan halves, for garnish
GLAZE:
2 tablespoons barley malt syrup
1/4 cup water
1 1/2 teaspoons agar flakes
Servings: 8
1. Roll out pie dough and line a 9" pie pan. Trim and crimp edges. Set aside.
2. Steam the squash in a covered pot with about 1" water until the squash is soft. Drain and set aside the 2 slices for the garnish.
3. Put the rest of the squash in the blender with the other ingredients except the pecans and the glaze and blend till smooth. Pour into the pie shell.
4. 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, and bake for 20 minutes or till pie tests done. Let cool completely, then brush on the glaze.
5. GLAZE: Place ingredients in a small pot and bring to a simmer. Cook until the agar flakes are dissolved (5 to 10 minutes).