Butternut Harvest Pies

1. 1

   Preheat oven to 400u00b0. Halve squash lengthwise; discard seeds. Place squash on a

2. 2

   , cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups).

3. 3

   Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts.

4. 4

   Bake at 400u00b0 until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.