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Holiday squash pie

This tasty, cholesterol-free pie is high in vitamin A. Cashews and walnuts add the health benefits of omega-3 fatty acids.

Ingredients

1/2 cup raw cashew pieces
1 cup water
4 1/2 tablespoons cornstarch
6 cups cooked pureed winter squash (buttercup, banana or hubbard)
1/2 cup sugar
1/2 cup light brown sugar, packed
4 tablespoons brandy
3/4 teaspoon powdered ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons cinnamon
3/4 cup walnuts, chopped
crust for two 9-inch pies

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the cornstarch and blend on low speed for 30 seconds.
3. In a large mixing bowl, combine the squash puree, sugars, brandy and spices.
4. Add the cashew mixture to the squash and mix well. 
5. Divide the pie filling equally between the two piecrusts. Top with the chopped walnuts.
6. Bake the pies for 50 to 60 minutes until lightly browned, cracked and well set.
7. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up.
8. Serve cool or at room temperature.