Squash Pie Cups with Maple Mascarpone Cream {gf}

by fitforthesoul in ,


Oftentimes I open our fridge looking for snacks only to shut it right away, and that's because it looks so messy and unmanageable!  I sort of have a bad habit of forgetting that I have certain produce lying around in there, and although I have the best intentions of eating them right away they fall to the wayside because I eat everything little by little…and very slowly. I know, bad habit.

Luckily, I got to use the remaining half of this beautiful acorn squash this week in a more creative way than just roasting it.

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Don’t get me wrong guys, I love love love to roast my veggies (that’s what I thought it was, so thank you website, although some beg to differ and classify it as fruit) and I think that dipping roasted squash in BBQ sauce or hummus is one of the yummiest ways to enjoy it.  But there’s something about including veggies in desserts that has always intrigued me…and pumpkin and squashy vegetables are so moist and naturally sweet that you can’t go wrong when you include them in baked goods!  Open-mouthed smile

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Furthermore, as you could tell from my post featuring my love for fall outfits, I am beyond excited to welcome the fall weather here in So Cal.  Everything about the fragrance of fall leaves, dark skies and dreary weather makes me smile as it reminds me or childhood in Argentina.

Also, cuddling up to your loved ones with a hot mug of coffee and holiday desserts is an experience that can’t be beat and thus, I plan on doing that with my new little family--along with these little mini pies on hand.  Do these things sound good to you as well?  I hope so because I worked hard on these! Smile

I came up with these mini gluten free pies to celebrate fall and the impending holidays!  Make these for your upcoming gatherings and bless them with some baking love.  They can be topped with whipped cream or just as the recipe suggests—spoon a fresh dollop of one of my ultimate favorite delicacies—Mascarpone cheese!  That stuff is highly addictive and I’m warning you ahead of time that once you try it you won’t be able to look back.  So hasta la vista, baby.

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Squash Pie Cups with Maple Mascarpone Cream {gf}

I roasted leftover acorn squash and took out the seeds.  Then, I spooned out the flesh when it was nice and tender.  However, I suggest buying canned squash from the store (Sprouts, Whole Foods, etc.) to ease up the process.  If you don’t have the listed spice ingredients but do have pumpkin spice on hand, then you can definitely substitute it altogether.  Enjoy!

Makes 12 mini pie cups

Ingredients for Crust

  • 2 C oat flour (I processed whole oats)
  • 1/4 tsp salt
  • 3 TBSP coconut oil (or other)
  • 4 TBSP ice water
  • 1 egg
  • oil spray

Ingredients for Filling

  • 1 C squash puree (any orange squash)
  • 1 egg
  • 1/2 tsp vanilla
  • 5 TBSP powdered sugar
  • 1/16 tsp nutmeg
  • 1/8 tsp cloves
  • 1/4 tsp cinnamon

Ingredients for Maple Mascarpone Cream

  • 1/3 C  Mascarpone Cheese
  • 1 TBSP pure maple syrup

Directions

  1. If you use fresh squash, then you have to broil it for an hour.
  2. Preheat your oven to 375 F degrees.  Grab your food processor and process all of the crust ingredients.  Start pulsing it once it begins to become a ball of dough.
  3. Set aside to make the filling.  HOWEVER, if you are using another kind of oil and not coconut oil, then I suggest wrapping it in plastic wrap and putting it in the freezer for about 15 minutes.
  4. Clean out the processor if there are remaining bits of dough and add the ingredients for the filling.  Process it for about 10 seconds.
  5. Lightly spray a muffin pan with oil.  Take pieces of the dough in sizes smaller than a golf ball and press them into the holes in the pan.  The thickness should be a little bit less than a regular whole pie crust.
  6. Spoon the filling mixture into the crust almost to the top and bake for approximately 26-28 minutes or when filling is solidified and crust is slightly golden.  Let them cool on a rack.
  7. Mix the mascarpone cheese with maple syrup in a small bowl until they’re incorporated well.  Top them mini pies with the cream and garnish with cinnamon!

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Are you looking forward to a particular dish during the fall? 

What’s one ingredient that makes you go head over heels?

-Mascarpone for sure!  Also, dulce de leche.  Mmmmm.

Love,

Ellie <33