This simple, very delicious filling goes great with any pie crush. All measurements are approximate. If you don't like the hassle of peeling the kaddu, you can split it in half, take out the seeds and roast it until it's soft (about 30 - 45 minutes).
I used this for a chicken pot pie. My family loved it. The texture was quite different then usual crust recipes, but its chewy/crunchy texture was a nice compliment to the recipe. There was a slight sweetness from the squash. I love low fat recipes, and have finally found a way to make chicken pot pie under 4 grams of fat a serving, believe it or not. - 20 Mar 2006 (Review from Allrecipes US | Canada)
i've made this a few times now, this time i added 6 mushrooms into the food processor to give it extra flavour. i had to add an extra 3/4 cups of flour because of the extra moisture, but it blended up perfectly with the pastry. it gave it a more grey colour than normal but the taste is fabulous. i have found that rolling the pastry thin and having a more moist filling makes it just like normal pastry. it wasnt tough or hard to digest, and compliments any filling perfectly. i used it with chicken and mushroom pot pies, and the sauce i used was a normal bechmal sauce with chicken stock added and garlic. i laced the chicken with it and it was so moist, light and amazing. its definately a regular on my table. - 28 Jun 2006 (Review from Allrecipes US | Canada)
I LOVE this recipe, but not as a pie crust! After reading the reviews, I made this experimentally as a crust for a pumpkin pie. We'll skip to the end of that and say, like so many others that it's just not terribly good for pie crust. It's rather chewy and tough. Quite a bit like a pasta noodle actually... So! Since it yielded enough for two crusts and I only made the one pie, I realized that it's a very similar consistency to pierogi dough. Since I had quite a bit of squash left over, I made squash pierogi from it using a simple pierogi recipe. Added chopped walnuts and nutmeg to the mashed squash to dress up the filling just a little. So delicious! Freeze them and they're probably good for months, though they never last long enough to find out in my house. I make this every few weeks now, it's a new favorite. Delicious fried up in some butter or, served with alfredo like ravioli. Would probably be tastey with other sauces as well. - 23 Nov 2009 (Review from Allrecipes US | Canada)