Name: Squash Pie
Ingredients: Pie dough for single crust; 4 c Unpeeled & cubed butternut squash & 2 thin slices of squash to garnish; 1/2 c Sucanat (or white sugar); 3 tb Arrowroot; 2 tb Agar flakes; 1/2 ts Cinnamon; 1/2 ts Nutmeg; 3/4 c Soy milk; 1/2 ts Ginger powder; 1 ts Vanilla extract; 1 tb Soy oil; 1/2 c Pecan halves, for garnish; 2 tb Barley malt syrup; 1/4 c Water; 1 1/2 ts Agar flakes

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Desserts, Bakery, Pies, Holiday, Vegetarian	8	Servings

INGREDIENTS

		Pie dough for single crust
4	c	Unpeeled & cubed butternut squash & 2 thin slices of squash to garnish
1/2	c	Sucanat (or white sugar)
3	tb	Arrowroot
2	tb	Agar flakes
1/2	ts	Cinnamon
1/2	ts	Nutmeg
3/4	c	Soy milk
1/2	ts	Ginger powder
1	ts	Vanilla extract
1	tb	Soy oil
1/2	c	Pecan halves, for garnish
2	tb	Barley malt syrup
1/4	c	Water
1 1/2	ts	Agar flakes

INSTRUCTIONS

GLAZE
Roll out pie dough & line a 9" pie pan.  Trim & crimp edges. Set aside.
Steam the squash in a covered pot with about 1" water until the squash is
soft.  Drain & set aside the 2 slices for the garnish. Put the rest of the
squash in the blender with the other ingredients except the pecans & the
glaze & blend till smooth.  Pour into the pie shell. Arrange the pecans
around the edges of the pie. Place the squash slices in the centre with 1
pecan piece.  Bake at 350F for 40 minutes.  Reduce heat to 250F, cover pie
with foil, & bake for 20 minutes or till pie tests done. Let cool
completely, then brush on the glaze. GLAZE: Place ingredients in a small
pot & bring to a simmer. Cook until the agar flakes are dissolved (5 to 10
minutes).

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