Squash is cheap, healthy, readily available and very historic. On a recent trip to Willimasburg VA, I found the inspiration for this dish.
Created By: Chef Keith Snow
1 recipe for pie dough or store bought 9″ crusts
1/2 cup raw cashew pieces
1 cup water
4 1/2 tablespoons cornstarch or arrowroot
6 cups cooked puréed winter squash (buttercup, banana, acorn or Hubbard)
1/4 cup white sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons cinnamon
3/4 teaspoon powdered ginger or grated fresh
1/2 teaspoon ground cloves
3/4 cup walnuts, chopped
1. Preheat oven to 400 degrees F.
2. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the cornstarch or arrowroot powder and blend on low speed for 30 seconds.
3. In a large mixing bowl, combine the squash purée, sugars, brandy, and spices.
4. Add the cashew mixture to the squash and mix well.
5. Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. 6. Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set. the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature.
Chef’s Note: With a nutty and often sweet taste and a smooth texture, winter squash is good and good for you. Beta carotene, potassium and fiber are just some of their most notable assets.