Any winter squash--including pumpkin, of course--could be used for the filling of this autumnal crumb-and-nut crust dessert, but butternut is widely available and has one of the highest amounts of beta-carotene. You might also look for Hubbard squash, although it is such a large squash that many markets sell it as pre-cut pieces.
1 cup graham cracker crumbs
2 tablespoons plus 2 teaspoons unsalted butter, melted
2 ounces almonds, finely chopped
2 cups cooked butternut squash
1 whole egg
1 egg white
1/3 cup (packed) brown sugar
2 teaspoons grated orange zest
1/2 teaspoon cinnamon
1/4 teaspoon salt
- Preheat oven to 375°.
- In bowl, combine graham cracker crumbs, butter, and almonds, and stir to blend. Transfer nut-crumb mixture to 8 pie plate and press into bottom and up sides of plate.
- In food processor, puree cooked squash. Add whole egg, egg white, sugar, orange zest, cinnamon, and salt, and process until blended.
- Pour filling into prepared pie shell and bake 35 to 40 minutes, or until filling is firm. Cool pie on a rack.
Makes 6 wedge servings.
Per wedge: 283 calories, 13g total fat (3.8g saturated), 49mg cholesterol, 4.3g dietary fiber, 38g carbohydrate, 6g protein, 246mg sodium.