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Categories:
butternut squash silken firm sugar cornstarch honey ground cinnamon ground ginger ground nutmeg graham cracker crusts whipped cream
Viewed: 22 - Published at: 7 months agoIngredients
- 1 large butternut squash (about 4 pounds)
- 1 package (10-1/2 ounces) silken firm tofu
- 1 cup sugar
- 1/3 cup cornstarch
- 2 tablespoons honey
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg or ground mace
- Two 9-inch graham cracker crusts (about 6 ounces each)
- Sweetened whipped cream, optional
Method
- Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a
- , cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups).
- Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts.
- Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.
