Squash is in season now and it reminds me of when I developed a love for acorn squash. It happened my first year in college when I had my first apartment in 1981 at Herkimer County Community College in New York’s Mohawk Valley. I found that I purchase it inexpensively at the local super market in Herkimer. I would bake acorn squash in the oven for about 45 minutes to a hour and eat it with butter and a little sprinkle cinnamon on top. You can also eat stuffed with brown rice seasoned with sautéed vegetables, raisins, walnuts, and a little orange peel. The seeds I take and bake in the oven when I am making a pie. I spray a baking sheet or cast iron stove with Pam and season the cooking surface with an Adobo seasoning. I then put the seeds on the seasoned surface and then season the top of the seeds with Adobo. I bake them for about 15 minutes at 325 to 350 degrees. A good organic baked acorn squash taste like candy and also makes a great pie filling with a consistency akin to sweet potato pie.
Acorn Squash Pie Recipe
Crust: any pie crust or crust recipe that you like ( have some on earlier post with pie recipes)
Filling:
1 1/2 cup baked, peeled and mashed acorn squash
3/4 cup honey or other sweetner
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
3 tablespoons vanilla extract
2 egg or egg substitute
2/3 cup evaporated milk or plant based milk
Directions
Prepare pie crust to be filled.