Thanksgiving is filled with the most marvelous earthy colors and the gorgeous, heavy fruits of harvest abound. Of all of those dishes we’ve had over the years, this has to be one of our favorites. This only problem with this savory pie at all is that it has to share the table with so many other distractions as it truly could be the centerpiece itself.
1 cup gluten free flour
1/4 teaspoon salt
3 tablespoons melted coconut oil
1+ tablespoons water
2 cups cooked mashed butternut squash 1 cup pumpkin
1 tablespoon melted coconut oil
4 oz goat gouda, shredded
1 teaspoon salt
1 tablespoon finely chopped fresh sage
2/3 cup chopped walnuts
1 tablespoon coconut oil
1 large red onion
2 tablespoons coconut oil
1 cup chopped dates
Preheat oven to 375 degrees Fahrenheit.
Combine crust ingredients and mix with a wooden spoon or by hand, adding more water if necessary depending on gluten free flour choice, in order to get a soft dough.
Press dough into the bottom of a greased pie dish. Prick with a fork and bake for 6 minutes.
In a large bowl, whisk together all the filling ingredients until fluffy. Spread into the pie shell and bake for 30 minutes or until toothpick comes out clean.
Meanwhile, put one tablespoon of coconut oil in a large skillet. Add walnuts and toast at medium heat for about 7 minutes, stirring often to keep from burning. Remove and set aside. Slice red onion thinly. Place 2 tablespoons coconut oil in the same skillet and melt. Add onions and caramelize on medium high, stirring often to get a nice golden brown color throughout.
When the pie is finished, remove and cover with chopped dates. Turn oven on broil and return pie to the oven for about 5 minutes to melt the dates. Remove. Press the dates down with an oiled spoon to spread them over the pie. Top with caramelized onions and walnuts. Let cool before serving. Best if served room temperature or even cold!
As a final touch, this pie can be drizzled with date syrup to add a little extra spunk on top.