ACORN SQUASH STREUSEL PIE
Acorn squash streusel pie may be our new favorite holiday pie. It's simply divine! The acorn squash filling is creamy and has a slightly different flavor than a pumpkin pie... a bit more decadent. Sweet and nutty, the streusel topping is the perfect complement to the pie. For pumpkin pie, we typically like to add a dollop of...
Provided by Brenda Watts
Categories Pies
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 375 degrees. Prepare pie shell pastry crust into 9-inch pie plate, as directed on box for one-crust filled pie; set aside.
- 2. For filling, in a large bowl stir together acorn squash, sugar, pumpkin pie spice, and salt.
- 3. Add eggs. Beat lightly with a fork just until combined.
- 4. Gradually stir in evaporated milk until thoroughly combined.
- 5. Carefully pour filling into prepared pastry crust shell.
- 6. To prevent over-browning, cover the edge of the pie with foil, using an extra long 2-inch wide strip (or a pie shield if you have one). Bake for 25 minutes.
- 7. Meanwhile, prepare streusel topping. In a medium bowl, combine flour and light brown sugar. Cut in butter, using a pastry blender or fork, until mixture is coarse and crumbly.
- 8. Remove foil from partially baked pie. Sprinkle streusel topping crumbs evenly over top of the pie.
- 9. Sprinkle evenly over top of the pie with chopped pecans or walnuts. Continue baking, about 20 to 25 minutes longer, or until a knife inserted near the center comes out clean.
- 10. Cool on a wire rack for 30 minutes. Refrigerate within at least 2 hours. Cut into 8 wedges and serve.
SQUASH CUSTARD PIE
Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. -Mary Kelly, Hopland, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.
Nutrition Facts : Calories 361 calories, Fat 20g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 154mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE-GLAZED ACORN SQUASH
With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food-easy to prepare and a tasty pairing with a pork entree. -Nancy Mueller, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,
Nutrition Facts : Calories 251 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 311mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
CRUSTLESS ACORN SQUASH PIE
From a blog and adapted for a gluten-free crowd. It was a hit! Even the kids liked it and preferred it over the crust pie.
Provided by TrebleChef
Categories Pie
Time 2h20m
Yield 1 10 inch pie, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 375 degrees.
- Cut the acorn squash in half lengthwise and scoop the seeds out with a spoon (I had to cook it for awhile first to be able to cut it)
- Place in a baking dish and add two cups of water.
- Bake the squash for one hour, or until it is very tender when you poke it with a fork.
- Scoop the squash out of it's skin into a food processor (I used a Vitamix) Puree until very smooth.
- Add to the mixer: the squash, eggs, evaporated milk, sugar, vanilla extract, and spices and mix well.
- Peel and cut the apple into 1/4 inch slices. Arrange them in a circle around the bottom of a well-buttered glass pie dish.
- Pour the filling over the apples until it almost reaches the top of the pie dish (You can fill it to the brim - it shrinks when baking instead of expanding). .
- Bake for 1 hour or until a knife comes out clean.
- Let the pie cool for about twenty minutes before serving or chill and serve cold.
- Serve with fresh whipped cream or ice cream.
Nutrition Facts : Calories 143.7, Fat 3.9, SaturatedFat 2, Cholesterol 55.1, Sodium 63, Carbohydrate 25.1, Fiber 1.1, Sugar 18.3, Protein 3.4
GRANDMA DARCY'S SQUASH PIE
Grandma Darcy gave me this recipe many years ago. Since then we always have her squash pie on Thanksgiving instead of pumpkin, and like it much better!
Provided by Heidi Darcy
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
- Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.8 g, Cholesterol 39.2 mg, Fat 8 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 219.8 mg, Sugar 20.2 g
STREUSEL-TOPPED SQUASH
A sweet and crunchy topping of butter, brown sugar, pecans and pumpkin pie spice brings out the best of a squash side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 11x7-inch microwavable dish, spread squash cubes. Add water; sprinkle with salt. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 5 minutes or until squash is crisp-tender.
- Meanwhile, in medium bowl, mix remaining ingredients with spoon. Sprinkle evenly over squash.
- Bake uncovered 40 to 45 minutes or until streusel is brown.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 9 g, TransFat 0 g
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What is Acorn Squash Streusel Pie?
Acorn squash streusel pie is a type of pie that combines roasted acorn squash with warm, cozy spices like cinnamon, nutmeg, and cloves. It is then topped with a sweet, crunchy streusel topping that provides a lovely contrast to the creamy filling. The crust for the pie is typically made with a blend of all-purpose flour, butter, and sugar, and is baked before the filling is added. The pie is then baked until the filling is set, the streusel is golden brown, and the crust is crisp and flaky. The flavor of this pie is reminiscent of pumpkin pie, but with a unique twist.How to Make Acorn Squash Streusel Pie
Creating a delicious acorn squash streusel pie may seem daunting, but it is actually quite easy if you follow the right recipe. Here are the basic steps to making this wonderful dessert:Ingredients:
- 1 large acorn squash
- 1 tablespoon olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 unbaked 9-inch pie crust
- For the streusel:
- 1/3 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup unsalted butter, cut into small pieces
- 1/2 cup chopped pecans
Directions:
- Preheat the oven to 375°F. Cut the acorn squash in half lengthwise and remove the seeds. Rub the flesh with olive oil and sprinkle with cinnamon, nutmeg, and cloves. Roast in the oven on a baking sheet for 45 minutes, or until the squash is tender. Let it cool completely before handling.
- Press the cooled squash flesh through a fine-mesh strainer into a large bowl (or use a food processor). Add the sugar, eggs, heavy cream, and vanilla extract, and stir until completely smooth. Pour the mixture into the unbaked pie crust.
- To make the streusel, combine the flour and brown sugar in a medium bowl. Cut in the butter until the mixture resembles coarse sand. Stir in the pecans. Sprinkle this mixture over the top of the pie filling.
- Bake the pie for 40-45 minutes, or until the streusel is golden brown and the filling is set. Remove from the oven and let it cool completely before slicing and serving.