I made my own version of one of my most favorite fall-time recipes, Squash pie!

Extra protein squash pie recipe!

I encountered this about a year or two ago during a paleo potluck and I instantly fell in love with it.

I decided to try a variation of it.

It’s very sweet tasting despite no added sugar or carbs.

That’s why I love pumpkins and squash: Natural sugars!

“Say hello to my little friend!”

Meet Ronaldo. He’s a mustachioed Pumpkin.

He’s going to help with my extra protein squash pie today.

Here’s our ingredients:

• 2 medium butternut squash, cut in half, seeded
• 3 tablespoons coconut oil (or butter)
• 2 eggs
• 1-2 scoops of your favorite protien powder
• 1 tablespoon vanilla extract
• 2 teaspoon Pumpkin Pie spice
• (If you don’t have PPS; 1 teaspoon cinnamon and ¼ teaspoon nutmeg)
• ½ teaspoon salt

If you want to put it into a crust, that’s very doable. I’d just suggest not using anything store bought! (Unless you like transfats!)

Prepare your squash beforehand or buy pre-cut cubes if they’re available. (Costco has them in fall time.)

Throw everything into the food processor.

Mix it up until it’s nice and creamy and smooth. Like this:

Grease up a oven safe glass or metal container to bake it in. Ronaldo has already done this. Thank you, Ronaldo.

Bake in the oven at 350 Degrees F for about 40-50 minutes. It should begin to develop a skin, but it will still be creamy underneath.

There you have it~! Extra protein squash pie.

Extra protein squash pie Recipe:

Extra Protein Squash Pie

 

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Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

 

My variation on Elana's Squash pie recipe with extra protein. This can be made with or without a crust, but I encourage you to make your own crust vs. the storebought junk.

Author: Yossif@angrynutrition.com

Recipe type: Keto paleo gluten free low carb

Cuisine: dessert

Serves: 8

Ingredients

• 2 medium butternut squash, cut in half, seeded
• 3 tablespoons coconut oil (Or butter)
• 2 eggs
• 1 scoop of your favorite protein powder
• 1 tablespoon vanilla extract
• 2 teaspoon pumpkin pie spice
• ½ teaspoon salt

Instructions

1. Slice open the squash, de-seed and cook face-side down at 350f for 40-60 minutes, until soft
2. Scoop out all flesh, discard skin
3. (Alternatively, use precut squash cubes from Costco (seasonal))
4. Put everything into the food processor and blend until nice and smooth. See pictures for details.
5. Place in about a 9-inch greased tart pan or glass bowl
6. Bake at 350f for about 40-50 minutes. See pictures.

Notes

You can use any protein powder you'd like, but try to match flavors and carbohydrate content for your diet. Don't use a fruity protein flavor with this, obviously.

Nutrition Information

Serving size: 8 Calories: 102 Fat: 7 Trans fat: 0 Carbohydrates: 5 Sugar: 1 Sodium: 115 Fiber: 1 Protein: 4

3.2.2802

This is a variation on the Elana’s Squash Pie recipe, which is based on Sally Fallon’s Nourishing Traditions Cookbook.

Both are delicious by themselves, of course!

If you make this, let me know what you think in the comments section!

I’d really appreciate it if you share this with your fellow Keto/Paleo/low carb friends!

thanks!

Your friend,

-Yossif

Last updated by Yossif on November 11, 2014.