Thanks to my sweetie for naming this dish. I was getting tired of calling it “pumpkin pie that isn’t really a pie and isn’t made from pumpkin.”

2 c. butternut squash, baked and mashed (imagine the neck of the squash in a 1c. measuring cup, and bake twice that much. The neck of a largish squash is usually about 2c.)
1.5 c. milk (soy works fine)
2 eggs (don’t add these until after the milk, or the hot squash can cook the eggs)
1/4 c. +/- maple syrup, or sugar to taste
1 tsp. ground dried ginger
3/4 tsp fresh shredded ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves

Pour into ceramic dish and bake at 350 for 15-20 mins. In the meantime, combine until crumbly:
1/2 stick butter or 1/4 c. oil or 1/4 c. coconut shortening
1/3 c. rolled oats
1/3 c. flour (wheat is fine)
1/3 c. (or a little less) sugar

When the filling is half-cooked, spread a handful of crystalized ginger (diced small) over the surface. Then top with the crumble and continue to bake for another 20 minutes or so.

I believe this should be categorized as a breakfast food. 🙂

Published by Emily

I'm an instructional designer and gardener based in Ann Arbor, Michigan. Free moments find me in my garden or the forest, hugging trees and all that jazz.

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