Okay, a real gluten-free delicata squash crustless pie recipe

This recipe is adapted from the two recipes mentioned in the previous post. I was really happy with the flavor, texture (like a real pumpkin custard pie!) and the performance of this recipe!!

Roasted Delicata Squash Crustless Custard Pie

Ingredients:

· 1 whole delicate squash halved with the seeds removed

· 1/2 cup brown sugar

· 1 1/4 cup milk

· 2 large eggs

· 1/2 vanilla bean (optional)

· maple syrup (optional)

· oil (canola, safflower, or the like)

· 1/4 tsp. coarse sea salt (or equivalent) and toasted pecans or toffee for crumbling


Instructions:

1. Preheat oven to 350°F and cover a baking sheet with foil.

2. Place squash halves, face up, on the baking sheet, rub with oil, sprinkle with 1/4 tsp. salt and drizzle with maple syrup.

3. Roast squash for 20-30 minutes or until soft and just starting to darken, then remove and allow to cool.

4. Scoop squash flesh out of the skins and into a food processor, add the brown sugar and blend until smooth.

5. In a medium bowl, whisk eggs until blended, then add the squash puree and mix until uniform.

6. In a medium sauce pan, bring milk to a low boil with the vanilla bean piece and simmer for 10-15 minutes until milk just starts to caramelize.

7. While continuously stirring, slowly pour the scalded milk to temper the squash and egg mixture, then pour into ramekins and bake at 350 until set, around 30-40 minutes. Custards are done when a knife inserted into the center comes out clean.

8. Remove from oven and cool for several hours in the refrigerator before serving. At the last minute, crush your toasted sweet pecans or toffee and sprinkle on top. Add whipped cream if you can have it (you lucky guys!)

Satisfying your pumpkin pie cravings...with no crust...and no pumpkin?

So, you say the one thing you really missed about Thanksgiving was the pumpkin pie? How about trying a crustless "pie" with a crumble topping? And how about trying an alternative to pumpkin...say, a delicata squash maple pie? I tried this recipe:
http://www.glynwood.org/glynwood-blog/2010/10/award-winning-maple-delicata-pie/
Sans the crust with fairly good results! I made mine in individual ramekins instead of a pie plate and cooked for a slightly shorter time...then crumpled toffee pieces over the top for crunch! (If you are not nut-allergic, crushed toasted hazelnuts or pecans work well too...and, of course, add more nutrition than toffee!)
There's an alternative delicata squash recipe up at Wegman's, again, of course, you can skip the crust or use a pre-made gluten free one (I prefer the former to the latter...)

What about you? Gluten-free pie crust or crustless? Pumpkin, sweet potato, delicata squash...or do you have alternative ideas?

Thanksgiving Menus Without Wheat...or Poultry?

I'm trying to plan a Thanksgiving meal around my allergies, which include wheat and all poultry (I know, bummer!) The biggest obstacle is a substitute for the turkey, and the other is the lack of stuffing...which used to be one of my favorite things, along with pie crust. I've seen stuffings made with polenta...have any of you had success with that or a recipe to share? The important thing to me is to get the idea of the flavors of Thanksgiving, so we don't feel too deprived.

Here's what I'm thinking about, but I am open to suggestions!
--delicata squash stuffed with roasted grapes and cranberries
--roasted baby potatoes
--roasted asparagus
--maybe an attempt at osso bucco? or roast beef?
--hot grape-juice-and-cranberry cider to drink

Dessert:
--maple creme brulee with sugared cranberries on top
--cranberry-chocolate-chip muffins
(I tried and failed to make a delicata-squash cheesecake, but let's just say the texture of delicata squash does not equal pumpkin.)