Recipes

Acorn Squash and Honey Pie

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Nino Salvaggio
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Serves: 6

If you’d like to try a new recipe for Acorn Squash, below is one Chef Pete particularly likes that uses 2 cups of this cooked mashed squash. It tastes surprisingly like pumpkin pie!

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Ingredients

  • 2 cups Acorn Squash, cooked, mashed well
  • 4 each Eggs, Extra Large
  • 3⁄4 cup Evaporated Milk (or Half and Half)
  • 1⁄4 cup Honey
  • 1⁄4 cup Brown Sugar
  • 1 1⁄2 tsp. Cinnamon
  • 1⁄4 tsp. Ground Ginger
  • 1 pinch Nutmeg
  • 1⁄2 tsp. Salt
  • 1 each 9” Pie Shell (unbaked)

Instructions

  1. Cut Acorn Squash in half lengthwise (through the stem), then scoop out the seeds (like a pumpkin).
  2. Butter and season the exposed flesh then place each half cut side down on a cookie sheet with a little water and roast at 375 degrees until tender (about 45 minutes).
  3. Scoop flesh from its “rind-like” skin and mash well.
  4. Mix together the above ingredients until well blended, then strain and pour into an unbaked 9″ diameter pie shell (homemade or store bought).
  5. Bake at 375 degrees for approximately 1 hour or until the custard like filling is firm.
  6. Chill and serve with whipped cream & toasted pecans.

Notes

Makes 1 – 9″ Pie

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