Squash pie

Squash is rich in iron, beta carotene and vitamins A and C. So enjoy this healthy dessert!

Ingredients

crust for two 9-inch pies

Filling

6 cups puréed squash (To purée, peel, seed and cube winter squash, such as butternut, buttercup, etc., cover with water, and boil until tender. Drain well and purée.)
1cup sugar (half light brown, half white)
1 and 1/8 teaspoons salt
¾ teaspoon ground ginger
3/8 teaspoon ground cloves
1½ teaspoon cinnamon
4 tablespoons brandy
1½ cup cashew or almond milk (See nut milk directions below.)
4½ tablespoons arrowroot powder

Directions

1. Blend the filling ingredients well in a mixer and pour into crusts. If desired, top with chopped walnuts, pecans or black walnuts.
2. Bake at 400 Fahrenheit for 50 to 60 minutes until browned and set.
3. Let cool, then chill overnight in the refrigerator.
4. Serve cold or cool.

To make nut milk, grind ½ cup of raw cashews or blanched slivered almonds in a blender until fine. Add 1 cup of cold water and blend on high for 2 minutes. If this step seems too much trouble, a little bit of almond extract mixed in with milk will give similar results.