This was so good I had to post it here. The farm I work at grows delicata squash. Kevin told me that these little delights are real good in pie so I spent this morning making one with my sons. We substituted quite a bit in the recipe we found to make it 100% organic. Here’s what we did.
Cook 3 delicata squash by cutting them in two and placing them face down in a baking dish with enough water to coat the bottom of the dish. Cover and cook until soft.
Meanwhile combine 3/4 cup of sugar, 1/2 t. salt, 3/4 t. cinnamon, 1/4 t. nutmeg, 1/8 t. cloves, and 1/4 t. ginger in a bowl.
In your food processor, puree 8oz of silken tofu. Add the delicata, and dry mixture to the tofu and blend until smooth.
Drop mixture into pie crust (there are some good recipes for pie crust on vegweb.com that don’t include hydrogenated oils, but we just used a store bought organic crust) and bake at 425 for 15 min and then at 375 for 45 min.
My boys loved it!
Sounds delicious … I have to see if that type of squash is available in western NY (I’m new to the area, so not sure).
~firefly