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Parve
Easy
2 Hours, 20 Minutes
Diets 
This savory pie combines the richness of caramelized onions with the sweetness of roasted fresh butternut squash.
1 butternut squash, peeled, seeded, and cubed (2 cups)
1 onion, diced
4 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon Gefen Black Pepper
1/2 cup Gefen Coconut Milk
1/2 cup granulated sugar
2 large eggs
1 teaspoon Gefen Vanilla Extract
1/2 teaspoon Gefen Ground Cinnamon
1 cube Gefen Frozen Minced Ginger
1 pie crust
Preheat oven to 425 degrees Fahrenheit.
Roast squash: Toss with two tablespoons of the olive oil, salt, and pepper on a baking sheet. Roast 30 to 40 minutes or until tender.
Heat a skillet with the remaining two tablespoons olive oil over medium-low heat. Cook the diced onion for 20 to 25 minutes or until golden brown.
In a blender or food processor, puree roasted squash, coconut milk, sugar, eggs, vanilla, cinnamon, and ginger.
Stir in caramelized onions.
Fill pie crust with squash mixture.
Bake for 15 minutes; reduce heat to 375 degrees Fahrenheit and bake for 30 to 40 minutes or until the crust is golden.
Sponsored by Gefen
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