[RECIPE] Farm to Table Kabocha Squash Pie

Kabocha squash is a favorite in the Living Earth Systems lab. Sweet and dense, a perfect autumn treat. While it’s still subtropical on Maui, this kabocha squash pie still holds up!

This recipe is paleo/primal (both grain and refined-sugar free) with easy trade outs if you want to make it vegan.

We recommend sourcing as local as possible. Growing your own squash, nuts and seeds, sweeteners, or purchasing from a farmer that you know uses regenerative practices (if you don’t know, ask them these questions).

Crust Ingredients

  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1/2 stick grassfed butter, room temperature (use coconut oil if you want to make it vegan)
  • 2 Tbsp honey (use maple syrup if you want to make it vegan)
  • Salt

Filling Ingredients

  • 1 kabocha squash (or 2 cups of baked squash)
  • 1/2 c coconut cream
  • 1/4 c whipping cream (more coconut cream if you want to make it vegan)
  • 1/4 cup arrowroot powder
  • 2 tbsp chia seeds
  • 1/2 c coconut sugar
  • 2 Tbsp honey (use maple syrup if you want to make it vegan)
  • 2 tsp cinnamon
  • 1 tsp turmeric

Directions

Preheat the oven to 350 F.

Cut the kabocha squash in half and spoon out the seeds. Set the seeds aside to plant.

Place the squash, cut side down, on a baking sheet and bake for 45-60 minutes, until the squash gives when you poke at it.

Take out the squash and set aside to cool slightly.

For the crust:

Oil a 9-inch pie pan.

In a food processor or high-speed blender, pulse the seeds together to make a rough meal.

Mix together the seed meal, butter, honey, and salt by hand and press into the oiled pie pan.

For the filling:

Spoon 2 cups of the baked squash into a high speed blender or food processor.

Add in the rest of the filling ingredients and blend until well combined.

Pour the filling into the crust.

Bake the pie for 45-60 minutes, until the center doesn’t jiggle when you move the pie.

Let it cool and enjoy!

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