Vegan Butternut Squash Pie

We are big fans of butternut squash at Petit Organics.  Since the winter months are the peak season for this scrumptious squash we chose to share a vegan recipe for butternut squash pie.  The flavor is similar to a pumpkin or sweet potato pie and lucky for you: just log on to Petit Organics to order the pureed butternut squash and save yourself 45 minutes of prep time!

Ingredients

For the crust:

• 1 1/4 cups gluten-free cornmeal
• 4 tablespoons coconut oil 
• 1/4 cup cold water

For the filling:

• 6 containers PO Simply Butternut Squash (or one medium squash, cooked and pureed)
• 1/2 cup organic maple syrup
• 1/4 organic rice milk
• 1 teaspoon cinnamon

Preparation

1. Preheat oven to 350F.
2. In a mixing bowl, combine the cornmeal, coconut oil and cold water for the crust.  Form into a ball, place in the center of a pie pan and spread with fingers until evenly distributed around pan.
3. In a separate mixing bowl, stir in the PO Simply Butternut Squash, maple syrup, rice milk and cinnamon until thoroughly combined.
4. Pour the filling into the pie crust and bake at 350F for 45 minutes. Serve warm or chilled.

Yields 8 servings.  Bon appétit to you and your bébés!