I HEART squash pie. It sounds strange…. gross even, but I just might love this sweet little soufflé-like dish more than life itself (sorry Marcus).

Now, please don’t go buying up the entire zucchini-squash section at your local grocer. If you attempt to bake them and indulge in a sweet dessert you will be in for a huge and definitely gross surprise. You’re going to need butternut squash- 2 really large butternut squash. You’re also going to need an oven, a little patience, and a desire to eat something really-really delicious.

My favorite part about this sweet and smooth dessert dish is that it requires absolutely no form of sweetener. I can say this, because as you know, I’m a sugar addict.

“Small coffee w. THREE Splendas?”

Yes, random lady who is judging me via McDonald’s drive-through window- thats what I said and it is that bad!  But this dish, I can say with confidence, is great all on its own.

Marc was quite a bit apprehensive when I presented this dish to him in its final form. Not to mention that that apprehension by no means subsided when I told him he was about to eat squash pie. His careful taste-testing response, “Hmmm…..Wow…..This is actually good” (B.T.W.-Thanks for the vote of confidence Mr. Packaged Stir Fry). But then he added, “No, this is like really good. It tastes like pumpkin pie!”

Finally, he gets it! Although, Marc is not as addicted to squash pie as I am, he hasn’t complained about the fact that I keep making it. While  this pie does not have a crust, I’m sure you could look up a paleo pie crust recipe if you really wanted one, but I think it’s great without it. Try it out for yourself and let me know what you think!

Ingredients:

2 medium-large butternut squash, cut in half, seeded
3 tablespoons butter or grapeseed oil
2 eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon sea salt

Directions:

1. Bake squash in the oven at 350° for 40 minutes facedown, until soft
2. Remove squash from oven. It will be very hot so by holding the squash with pot holders or oven mitts on your hands, scoop squash out of skin and discard the skin
3. Place squash in food processor (I use the Ninja! But any blender should do) with butter, eggs, vanilla, cinnamon, nutmeg and salt
4. Puree until smooth and creamy
5. Place in a 9 inch tart pan or a casserole dish and bake at 350° for 40 minutes
6. Cool and serve. Another awesome thing about squash pie- it tastes even better the next day, after its been in the fridge for about 24 hours.

This recipe is an adaptation from Elana’sPantry.com. Click here for the original recipe.