There’s a lot to look forward to during the cooler months of the year, including the warmth of a thick blanket and a plate of comfort food. But the calendar says it’s too early for fireplaces and flannel. Luckily, comfort food can be enjoyed year-round – butternut squash, in particular. Baked into a pie with spicy-sweet, crystallized ginger and a crunchy walnut crust, this dish becomes a delightful spring treat you wouldn’t want to wait 12 months to enjoy.
Not-Your-Grandma’s Butternut Squash Pie Recipe
Ingredients
6 cups toasted squares cereal
1/4 cup Frontier Organic Fair Trade Certified™ Cane Sugar
1 tsp. Frontier Organic Ground Cinnamon, divided
3 tsp. walnut oil
1 cup butternut squash, cooked
1/4 cup molasses
1/2 tsp. Frontier Ground Ginger Root
1/2 tsp. Frontier Sea Salt
3 cups vanilla yogurt
2 tsp. Frontier Crystallized Ginger, minced
Directions
- Preheat oven to 350 degrees F.
- Using a rolling pin, crush cereal (you’ll have about 1-1/2 cups). In a mixing bowl, combine cereal, sugar and 1/2 teaspoon cinnamon. Add walnut oil, toss together with a fork until well mixed. Press mixture firmly onto the bottom and sides of a 9-inch, deep-dish glass pie plate.
- Bake for 10 minutes or until golden brown. Remove from oven and let cool.
In a mixing bowl, combine squash, molasses, ginger, salt and remaining 1/2 teaspoon of cinnamon. Mix well. Fold in yogurt until blended throughout. Place mixture into prepared crust and sprinkle crystallized ginger decoratively over top. - Freeze at least 2 hours, or until very firm. Then refrigerate for 20 to 30 minutes before serving.