Baked Butternut Squash/Sweet Potato Pie with Walnuts
2C Walnuts
1 Whole Wheat Pie Crust
1 Butternut Squash, peeled and cubed
2 Sweet Potatoes, peeled and cubed
2oz. organic Orange Juice
2T Brown Rice Vinegar
Bake whole wheat pie shell for 10 minutes at 350 degrees. (Make sure you poke holes in crust with fork before you bake). Boil squash and sweet potatoes until very tender (about 25-30 minutes). Drain liquid. Put cooked squash and sweet potatoes in mixing bowl. Put enough of 2oz. of juice and blend with hand mixer (like making mashed potatoes). You want a tight, creamy consistency. Add rice syrup, fold and whip for another minute. Pour mixture into pie shell. Chop walnuts by hand or with food processor. Top pie with walnuts and bake at 350 degrees for about 15-20 minutes. Let stand for 10-15 minutes before cutting.
