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

  1. Preheat oven to 375°.
  2. 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.
  3. In food processor, puree cooked squash. Add whole egg, egg white, sugar, orange zest, cinnamon, and salt, and process until blended.
  4. Pour filling into prepared pie shell and bake 35 to 40 minutes, or until filling is firm. Cool pie on a rack.

    5. 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.