Squash Pie

Adapted from Elana's Pantry.

Squash Pie
2 medium butternut squash, cut in half, seeded
3 tablespoons melted coconut oil
1 T Energy Egg Replacer mixed with 4 T warm water
1 T vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
½ tsp sea salt

Bake squash in the oven at 350° for 40 minutes, until soft
Scoop squash out of skin, discarding skin
Place squash in food processor with oil, egg replacer, vanilla, cinnamon, nutmeg and salt
Puree until smooth and creamy
Place in a 9-inch pie pan or a casserole dish and bake at 350° for 40 minutes