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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Roll out pie dough & line a 9" pie pan. Trim & crimp edges. Set
aside.
Steam the squash in a covered pot with about 1" water until the
squash is soft. Drain & set aside the 2 slices for the garnish. Put
the rest of the squash in the blender with the other ingredients
except the pecans & the glaze & blend till smooth. Pour into the pie
shell. 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, & bake for 20
minutes or till pie tests done. Let cool completely, then brush on
the glaze.
GLAZE: Place ingredients in a small pot & bring to a simmer. Cook
until the agar flakes are dissolved (5 to 10 minutes).
| Ingredients:
4 Cup(s) Unpeeled & cubed butternut
1/2 Cup(s) Sucanat (or white sugar)
3 Tablespoon(s) Arrowroot
2 Tablespoon(s) Agar flakes
1/2 Teaspoon(s) Nutmeg
3/4 Cup(s) Soy milk
1/2 Teaspoon(s) Ginger powder
1 Teaspoon(s) Soy oil
1/2 Cup(s) Pecan halves, for garnish
2 Tablespoon(s) Barley malt syrup
1/4 Cup(s) Dried Thyme |
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