Instructions: * Original was 3/4 cup walnuts

Preheat oven to 400F.

In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the arrowroot powder and blend on low speed for 30 seconds. Keep the mixture in the blender until needed.

Peel, seed, and cube winter squash (butternut, buttercup, Hubbard, Tahitian, etc.). Cover with water and boil till tender. Drain well. Puree.

In a food processor or mixer combine the squash puree, sugars, brandy, and spices.

Blend the cashew/arrowroot mixture for another few seconds, then add to the squash mixture and process until well mixed.

Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set.

Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature.

NOTES : Note that the fat in the first pie comes from all the nuts. To meet the 30%CFF guidelines, I reduced the amount of walnuts (from 3/4 cup to 1/2 cup) that are simply sprinkled on the top of the pie. Ive had "cashew cream" in other dishes, and Im sure it adds a wonderful rich creaminess to the squash filling.

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