Acorn squash is a hardy winter squash with a sweet, yellow-orange flesh. Like pumpkin and butternut squash, this vegetable makes delicious, flavorful pies, particularly in the autumn and winter seasons. You can make acorn squash pies into a traditional custard pie, much like a pumpkin pie, or opt to pair acorn squash with apples or pears.
Roasting the Squash
Cut each acorn squash in half, allowing two medium to large acorn squashes for a single pie. Scoop out the seeds and pulp from each squash, then place a pat of butter into the center of each half. Set the squashes in a baking pan and pour 2 cups of hot water into the pan. Roast the squash halves in a preheated 375 degree Fahrenheit oven for one hour. Allow the squash to cool, then remove the flesh from the skin, and puree.
Making the Custard
Make the squash custard filling for your acorn squash pie by mixing 2 cups of acorn squash puree with 4 whole eggs and 3/4 cup half-and-half or canned evaporated milk. Stir in 1 cup of sugar or 1/2 cup of honey, along with 1 to 2 tsp. pumpkin pie spice and 1/2 tsp. salt. Mix until smooth and creamy.
Preparing the Pie
You'll need a single pie crust for an acorn squash pie. Opt for a homemade crust using your favorite butter, lard or shortening pie crust recipe or purchase a frozen or refrigerated pie crust. Roll out the pie crust and place into a standard or deep-dish pie pan. Pour the custard filling into the crust, and bake for one hour in an oven preheated to 375 degree Fahrenheit. Cool completely before serving with ice cream or whipped cream.
Variations
If you'd like to add flavor and texture to your acorn squash pie, look to traditional fall fruits. Try adding a layer of thinly sliced apple or pear to the bottom of the pie pan. You can opt to place the fruit into the crust or even to bake the acorn custard pie without a crust. The fruit slices will rise to the top of the pie, creating a pretty presentation.
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