Squash Coconut Pie
Our house purchased a CSA (Community Supported Agriculture) box from a local farmer, and a huge butternut squash was left over. I will definitely be making it again next year. Not bad for a recipe made up on the fly.
I baked the squash in the oven at 350. Then I added whipping cream, 2/3 cup coconut flakes, fresh ginger, fresh nutmeg, honey, and cinnamon and mixed until it was creamy. The crust is made of 4 cups whole wheat flour, 1/3 cup (give or take) olive oil, and a pinch of salt. This is the best whole wheat pie crust recipe I've found. It is very crumbly before being cooked, so you have to baby it when putting in the filling.
The recipe also made another small pie. This lasted two people over a week and cost so little. Of course, we whipped our cream by hand (only because we don't have an electric mixer).