Ingredients
1 large butternut squash (about 4 pounds)1 package (10-1/2 ounces) silken firm tofu1 cup sugar1/3 cup cornstarch2 tablespoons honey2 teaspoons ground cinnamon1 teaspoon ground ginger1 teaspoon ground nutmeg or ground mace2 graham cracker crusts (9 inches)Sweetened whipped cream, optional
Preparation
Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a baking sheet, cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups).
Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts.
Bake at 400° 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.
