Acorn Squash Streusel Pie Recipes

ORANGE-STREUSEL ACORN SQUASH

Steps:

• Wash squash; cut in half crosswise.
• Remove and discard seeds.
• Place squash, cut side down, in a 13x9 baking dish.
• Add hot water to dish to depth of 1/2 inch.
• Bake, uncovered, at 400 for 30-40 minutes or until tender.
• Drain and let cool slightly.
• Scoop out pulp into a bowl, leaving 1/4 inch-thick shell.
• Mash pulp.
• Add orange juice concentrate, brown sugar, and allspice; stir well.
• Cut a thin slice off bottom of each squash shell so it will sit flat.
• Coat baking dish with cooking spray; return squash shells to dish.
• Spoon squash mixture evenly into shells.
• Combine corn flake crumbs, pecans, and margarine.
• Sprinkle crumb mixture evenly over squash.
• Bake, uncovered, at 400 for 15-20 minutes or until thoroughly heated.

GRANDMA DARCY'S SQUASH PIE

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.

STREUSEL-TOPPED SQUASH

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.

ACORN SQUASH STREUSEL PIE

Steps:

• 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.
• For filling, in a large bowl stir together acorn squash, sugar, pumpkin pie spice, and salt.
• Add eggs. Beat lightly with a fork just until combined.
• Gradually stir in evaporated milk until thoroughly combined.
• Carefully pour filling into prepared pastry crust shell.
• 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.
• 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.
• Remove foil from partially baked pie. Sprinkle streusel topping crumbs evenly over top of the pie.
• 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.
• Cool on a wire rack for 30 minutes. Refrigerate within at least 2 hours. Cut into 8 wedges and serve.

CRUSTLESS ACORN SQUASH PIE

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.