If you are going to replace your Thanksgiving turkey with Stuffed Hubbard Squash, then what about the pie? Happily you do not have to choose between the two.
The concept of Balance is central to the macrobiotic diet and philosophy, but macrobiotic cooks and eaters are excessively obsessed with the bright orange, Round vegetable called a Buttercup (or Kabocha). Whatever. A squash addiction thinly veiled behind the macrobiotic principles of seasonality and local eating is simply more dignified than squash gluttony.
Winter squash may be compared to ripe summer tomatoes. The cook with much more than a good sharp knife will almost certainly disguise or degrade the vegetables’ inherent perfection. Still, you can’t serve steamed squash for dessert, and so I performed once so far
The Squash Pie Experiment:
Aveline Kushi’s Basic Crust or preferably Crackers
It is a respectable crust made with whole wheat flour (whole wheat pastry flour recommended but all I had was whole wheat flour). The crust is not sweet. I baked the scraps sprinkled with salt and they made fine crackers for lunch.
3 cups whole wheat flour or whole wheat pastry flour
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup + additional cold water
Combine the flour and salt, and mix in the oil until it is the texture of sand. Add the cold water, using as much as is necessary to form dough. Mix minimally once the water is added to keep the gluten from forming. If you use the pastry flour this is less of a worry. Either way, it is difficult or impossible to make a flaky crust with oil.
I chilled the dough for a half hour or so before rolling it out, and used an empty jar instead of a rolling pin. Sprinkle the cutting board or counter with flour, press out half of the dough at once and roll it about 1/8″ thin. Place it in your pie plate and finish the edges decoratively. Prick the bottom of the crust with a fork to keep it from puffing up. Bake ten minutes, empty, in a pre-heated 350 degree oven before filling it up. Crusts are most definitely not my strong point or my specialty. I don’t recommend making miniature pies in the muffin tin with this because there is way too much crust-to-filling. The filling is the good part here. You might enjoy making the entire batch (or a half batch) of this crust into crackers and eating the filling cold with a spoon.
Buttercup Squash Pie Filling
1 buttercup squash, 2-3 pounds or part of a bigger squash
1 cup water
1/2 cup barley malt syrup
1 Tablespoon kuzu dissolved in a little cold water
1 cup raw walnuts, chopped
Peel the squash, remove the seeds and cut it into chunks.
The amount of squash does not have to be exact; you might just wind up with extra filling if you use too much. Make sure you have enough. Place the squash chunks in a pot with the water and pinch of salt. Bring to boiling then lower heat and simmer until tender enough to puree; maybe half an hour.
Use a spoon followed by a whisk to smash up the squash and whip it to a smooth puree. Add the barley malt and continue simmering for 5 minutes. Add the dissolved kuzu and simmer another few minutes until the mixture is thick and smooth. Let it cool slightly before filling the crust.
Top the pie with walnuts and bake until the crust is browned around the edges and the walnuts are toasted. Be careful they don’t burn.
As with pumpkin pie, this is better cold, so make it ahead. Alternatively, chill the filling and eat it like pudding. Damn.
You could probably use maple syrup if your teeth are particularly sweet that day, although the barley syrup does just right for the flavor of the squash.