Butternut Harvest Pies

• 1 large butternut squash (about 4 pounds)
• 1 package (10-1/2 ounces) silken firm tofu
• 1 cup sugar
• 1/3 cup cornstarch
• 2 tablespoons honey
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg or ground mace
• Two 9-inch graham cracker crusts (about 6 ounces each)
• Sweetened whipped cream, optional

1. Preheat oven to 400u0b0. Halve squash lengthwise; discard seeds. Place squash on a
2. , cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups).
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. Bake at 400u0b0 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.

butternut squash, silken firm, sugar, cornstarch, honey, ground cinnamon, ground ginger, ground nutmeg, graham cracker crusts, whipped cream

Taken from www.tasteofhome.com/recipes/butternut-harvest-pies/ (may not work)