How many of you enjoy eating a good butternut squash casserole or pie? Here in the northeast fresh butternut squash is plentiful right now, but within the next month or two we’ll have to go back to using frozen. Luckily though, there are some great frozen butternut squash brands out there that you can use too.
For those of you who are looking to make something different to go along with your Thanksgiving holiday meal…how about considering this recipe from our great friends over at Pereg Natural Foods? We feature their spices & seasonings all of the time here on the blog and just love them. This pie is really easy to make and you’ll only need a few ingredients to make it.
Pereg Natural Foods Gluten Free Butternut Squash Pie
2 – 20 oz. boxes of frozen squash
1 stick melted butter or margarine
1 cup granulated sugar
4 medium beaten eggs
1/2 cup non-dairy creamer such as Coffee Rich
1/2 cup Pereg Gluten Free Almond Flour & 1/2 cup Pereg Gluten Free Coconut Flour
2 unbaked 9″ pie shells
Directions: Using a large bowl mix all the ingredients together using an electric mixer. Pour into the unbaked pie shells (there will be enough to fill two pie shells); Sprinkle with Pereg Natural Foods cinnamon. Bake at 350 degrees F for one hour. Remove from oven and let cool.
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I have never used coconut flour and I would like to try it. I love using almond flour in many recipes.
I don’t think I have ever had squash pie and I think I would really like it. This recipe sounds so easy and healthy too thanks for sharing this one I will give it a try soon.