{"id":19696,"date":"2019-10-08T12:54:12","date_gmt":"2019-10-08T19:54:12","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=19696"},"modified":"2019-10-08T12:54:12","modified_gmt":"2019-10-08T19:54:12","slug":"recipe-true-food-kitchens-squash-pie-2","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipe-true-food-kitchens-squash-pie-2","title":{"rendered":"Recipe: True Food Kitchen’s Squash Pie"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n

If dreaming about squash pie mere days into the fall season is wrong, then I don’t want to be right. True Food Kitchen<\/a> recently unveiled its delicious fall menu with a focus on seasonal goodies like beets, sea buckthorn, butternut squash and pomegranate. Our favorites include the roasted brussels sprouts with mushrooms, miso-sesame vinaigrette and chili thread; the butternut squash pizza topped with an incredible vegan almond ricotta; and a divine new vegan Unbeetable Burger, with a beet-kuzu-chickpea patty, jicama slaw, crushed avocado, butter lettuce and vegan mayonnaise.<\/p>\n\n\n

However, no fall meal is complete without a helping of pie–be it pumpkin, pecan, sweet potato or, in the case of True Food Kitchen, its famous vegan squash pie. And lucky for you, we have the recipe to share. <\/p>\n\n\n

Squash Pie Filling<\/strong> <\/p>\n\n\n

Roasted Butternut Squash (weight is final roasted weight) \u2013\n4 cups <\/p>\n\n\n

Evaporated Cane Sugar \u2013  \u00bc cup <\/p>\n\n\n

Brown Sugar \u2013 \u00bc cup <\/p>\n\n\n

Kosher Salt \u2013 1 tsp <\/p>\n\n\n

Ground Ginger \u2013 1 tsp <\/p>\n\n\n

Ground Allspice \u2013 \u00bd tsp <\/p>\n\n\n

Ground Cinnamon \u2013 1 tbsp <\/p>\n\n\n

Ground Nutmeg – .5 tsp <\/p>\n\n\n

Coconut Cream \u2013 1 \u00be cup <\/p>\n\n\n

Cornstarch \u2013 1\/3 cup <\/p>\n\n\n

Brandy \u2013 2 tbsp <\/p>\n\n\n

  1. Cut squash in half from end to end and remove seeds. Place\non parchment paper, cut side down, roast in 325\u00b0 oven for 45-60 minutes, until\nsquash is tender. Remove skin. This is now the usable product weight. <\/li>
  2. Combine all ingredients in large plastic container. <\/li>
  3. With immersion blender, blend until completely smooth. <\/li>
  4. Pour mixture into pre-set pie shell. <\/li>
  5. Bake at 325\u00b0F, low fan, for 22 minutes. Rotate pan and\ncontinue to bake for 22 more minutes. <\/li>
  6. Bake pie until it reaches 175\u00b0F internal temperature. Let\ncool at room temperature for 1 hour. <\/li><\/ol>\n\n\n

    Squash Pie Graham Pie Dough<\/strong> <\/p>\n\n\n

    Gluten Free Flour (Bob’s Red Mill) \u2013 \u00be cup <\/p>\n\n\n

    Buckwheat Flour \u2013 \u00bd cup <\/p>\n\n\n

    Baking Soda – .5 tsp <\/p>\n\n\n

    Ground Cinnamon \u2013 2 tsp <\/p>\n\n\n

    Kosher Salt \u2013 1 pinch <\/p>\n\n\n

    Evaporated Cane Sugar \u2013 \u00bd cup <\/p>\n\n\n

    Coconut Oil (melted) \u2013 3 tbsp <\/p>\n\n\n

    Water \u2013 \u00bc cup <\/p>\n\n\n

    Vanilla bean paste \u2013 1 tsp \u00a0\u00a0<\/p>\n\n\n

    1. Combine oat flour, buckwheat flour, baking soda, cinnamon,\nsalt and sugar, mix well. <\/li>
    2. Add coconut oil, water and vanilla paste. Mix until dough\nstarts to come together. <\/li>
    3. Scrape sides of bowl and continue mixing until dough is\nsmooth and consistent. <\/li>
    4. Roll between 2 sheets of parchment paper until its slightly\nbigger than pie mold. <\/li>
    5. Dust rolling pin with gluten free flour before using to\npick up and transfer to pie mold. <\/li>
    6. Lightly brush mold with oil. <\/li>
    7. Press dough into pie mold evenly, then dock dough with\nfork. <\/li>
    8. Chill dough for at least 30 minutes before baking. <\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"If dreaming about squash pie mere days into the fall season is wrong, then I don’t want to…\n","protected":false},"author":5,"featured_media":19697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[4971,13286,15089,15103,15409],"class_list":{"0":"post-19696","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-featured","9":"tag-squash-pie-recipe","10":"tag-true-food-kitchen","11":"tag-true-food-kitchen-squash-pie","12":"tag-vegan-thanksgiving-pie","13":"cs-entry","14":"cs-video-wrap"},"yoast_head":"\nRecipe: True Food Kitchen's Squash Pie<\/title>\n<meta name=\"description\" content=\"If dreaming about squash pie mere days into the fall season is wrong, then I don't want to be right. 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