Ingredients

  • 2 Tbsps kuzu

  • 2 butternut squash

  • ½ cup maple syrup

  • 1 pinch sea salt

  • 1 tsp cinnamon powder

  • ¼ tsp ginger juice

  • ¼ tsp nutmeg

  • 1 cup rice milk

 

Preparation

Preheat oven to 375°F.

On a cooking sheet, place halved and seeded squash, cut side facing down and bake ½ hour or until the skin is soft to the touch. Let the squash cool and spoon out the pulp. Should yield 3 cups of squash.

Increase oven temperature to 400°F.

In the food processor, puree the squash, maple syrup, salt, ginger, cinnamon and nutmeg. In a cup, melt the kuzu with 2-3 tablespoons of water. Add this kuzu mixture to the food processor and process well.  Add pureed mixture to the pie crust.  Cover the pie with aluminum foil or lid. The pie must be very well covered so the crust edges will not burn.  Bake the pie at 400°F for 15 minutes. Then reduce the heat to 375°F and bake for an additional 30 minutes. Remove from the oven and let cool at room temperature. Chill before serving. Yields 2 or 3 pies.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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