The leaves are changing, cider is on the stove and pumpkin carving is in full swing. It’s definitely fall. As much as I love snuggling up in warm sweaters with a cup of hot cocoa on my back porch and watching the leaves fall, I think my favorite part of fall is squash. Pumpkin squash, butternut squash, zucchini squash, in a soup, in a pie, any squash makes me a happy girl! This past week, has definitely been a bit of a squash party.
Last Sunday, my roommates and I got together for a pumpkin carving and pumpkin pie baking party. The pumpkins never got carved, but they did get baked, scooped and sweetened into o so delicious gluten free pumpkin pie. It was definitely a little bit of an experiment!
In August, I made a raw pie crust. Don’t judge. Not yet. If may have been raw, but it was delicious. Dare I even say the best gluten free pie crust I’ve ever made?
Coconut Almond Raw Pie Crust:
1/2 cup of Almonds, soaked in warm water for at least two hours
1 cup shredded, unsweetened coconut
1/3 cup coconut oil
Add all three ingredients to a food processor, blend, and voila! You have a ooey, gooey, delicious pie crust in the making. It is a little sticky and needs to be molded into the pie plate. Place in the fridge for a couple of hours for a fantastically crisp shell!
The fridge, however, is the secret ingredient to this recipe. Put this pie crust in the oven, and you have a whole different…. thing. A delicious thing, but not exactly a pie crust; which is where my baking turned into an experiment. Pumpkin pie filling needs a little bit of oven time.
Pumpkin Pie Filling
3 cups pureed sugar pumpkin
1 cup Sugar
1.5 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon vanilla extract
1/2 teaspoon salt
4 large eggs
1 12 oz. can evaporated milk.
Step one: Bake that Pumpkin.
Cut Sugar Pumpkin in half, place in a large pot with a lid and bake at 400 degrees for about 45 minutes, or until the pumpkin is soft enough to scoop out of the skin easily. I find that a ice cream scoop works the most efficiently.
Step two: Puree the pumpkin in your food processor
Step three: Combine all the ingredients in a bowl and mix together.
Step 4: Pour into pie crust and bake! It took about 35 minutes for the filling to bake through.
The verdict: Coconut almond crust is delicious, even in a pumpkin pie. However, it was more of a pumpkin crumble than a pie.
Squash Party Number 2: Stuffed Butternut Squash:
One large butternut squash
1 cup Quinoa
1 vidalia onion
1 cup cubed zucchini squash
1/2 cup sliced carrots
1 tablespoon Rosemary
1 tablespoon Thyme
1 tablespoon Basil
Garlic to taste
Salt and Pepper to taste
Feta cheese crumbles
Pumpkin seeds (from the squash!)
Step one: Bake the Squash
Cut butternut squash in half width ways. This way, you can create two “cups” after you scoop the butternut squash out of the shell, to stuff the quinoa and vegetables into.
Bake in a covered pot at 400 degrees for about 45 minutes, or until soft enough to scoop out the insides.
Step two: Cook the Quinoa
Bring 1 cup of Quinoa to boil with 2 cups of water in a pot. Simmer with lid on after the water starts boiling.
Step 3: Add olive oil, onions, and carrots to a large pan on a medium-low heat on the stove. Simmer with the lid on.
After the carrots start to soften, gradually add spices, sherry and zucchini squash. The longer this simmers, the better the flavors will be. However, the zucchini can be overcooked easily, so keep an eye on the butternut squash!
Step 4: After the squash has softened up, scoop out in the innards, separate the seeds, and the squash.
- Clean and bake the seeds for about 5 minutes, they add a terrific crunch when sprinkled on top of the stuff squash!
- Puree the squash in a food processor
Combine vegetables, quinoa, and butternut squash in a large pan.
Step 6: Stuff the quinoa and vegetables into the empty butternut squash shells, sprinkle with feta cheese and pumpkin seeds. Dinner time!