I recently became obsessed with delicata squash. It’s fantastic on its own. It tastes almost like caramel. With the holidays approaching, I wanted to try my hand at a pie and I knew this would be the perfect filling! It reminds me of butterscotch. Don’t toss the roasted pulp and seeds. They’re nature’s granola.
1/3 cup quinoa
2/3 cup of rolled oats, divided, not instant
1 1/3 cups of water
1 tablespoon of flax meal
Dash of cinnamon
1/2 teaspoon sweetener of choice (maple syrup, coconut sugar, etc.)
1 large or 2 small delicata squash
1 teaspoon of vanilla extract, the real stuff
1 tablespoon of sweetener of choice
1 cup of plant-based milk (I like this brand)
1 tablespoon of corn, arrowroot, or potato startch
Just enough water to get the blender contents moving
Pinch of salt, optional
Preheat the oven to 375°F
Bring 1 1/3 cups of water to a boil. Add half of the oatmeal and all of the quinoa. Cover and reduce the heat to low. Cook for 15 minutes.
Meanwhile, slice the squash into rounds and place on a parchment-lined baking sheet. Don’t worry about removing the seeds. They pop out very easily once cooked, and they taste awesome on their own! Place in the oven and cook for 15 minutes, flip, and cook for another 15 minutes or until very soft.
Once the quinoa/oat mixture is cooked, remove from heat, add the remaining crust ingredients, and mix well to combine. It’ll be very thick and should stick to your spoon for several seconds when you scoop some up and flip it over. Spread this evenly onto your pie in. I lined mine with parchment to help remove it easily. Bake for 45 minutes or until it not longer springs back when you touch it. Once cooked, lower the oven temperature to 350°F.
Let the squash and crust cool before moving on to making the filling.
Once everything is cool, remove the seeds and pulp from the squash. They should just pop out in rounds.
Add the squash, skin and all, to your high-speed blender along with the remaining filling ingredients. Use just enough water to get the filling moving. Process until smooth.
Pour the filling into your crust, smooth out the top, and decorate with nuts or leave plain.
Bake for 30 minutes, check the pie, and if it’s still a little jiggly, cook for 5 minutes more. You don’t want to overcook it because it will start to crack like mine! If that happens, you can always decorate it with something to cover the cracks!
Let the pie cool before serving and store any leftovers in the fridge, covered.