ACORN SQUASH AND HONEY PIE WITH CORNMEAL CRUST
An appealing alternative to pumpkin pie, these small pies are filled with acorn squash, a delicious yet underused vegetable. Cornmeal gives the crust texture and enhances the pies; slightly nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 4 five-inch pies
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise; remove seeds. Set a steamer rack inside a large pot with 2 inches of simmering water, and steam squash until tender, 15 to 20 minutes. Set aside to cool.
- Scrape flesh from the shells of the cooled squash, and puree in the large bowl of a food processor until smooth. Add salt, cinnamon, and ginger. Add eggs, 1/2 cup milk, and honey. Pulse until thoroughly combined.
- On a lightly floured surface, roll out one disk of dough 1/8 inch thick. Drape over pie pan, trimming edges to fit rim of pan. Create decorative edge as desired. Repeat with remaining dough and pie pans. Mix egg yolk and remaining tablespoon milk; brush over surface of dough.
- Heat oven to 425 degrees. Divide filling among pie crusts. Transfer pies to lower rack in oven, and bake for 10 minutes. Lower oven temperature to 350 degrees. and bake until filling is barely set, 25 to 30 minutes more; it will continue to cook as it cools. If crusts get too dark before the custard is done, make a tent with aluminum foil around crust. Transfer pies to wire rack to cool. Serve cold or at room temperature.
ROASTED ACORN SQUASH AND HONEY
Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves. When I catch a whiff of it coming from the oven, I feel warm and comforted, and you will, too.
Provided by Art Smith
Categories HarperCollins HarperCollins Squash Winter Fall Side Vegetarian Wheat/Gluten-Free Quick & Easy Quick and Healthy
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper.
- Arrange the squash on a serving platter.
HONEY NUT ACORN SQUASH
There are many ways to serve squash but this is one of my favorites. You may use other squash - you may even peel and cut the squash into bite size pieces, bake until soft, pour the honey mixture over and return to the oven for 5-10 mintes. Cut a thin slice off each half so the squash will sit nice and even
Provided by Bergy
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 400F.
- Place squash, seeds still in, cut side up on a cookie sheet and bake for 45 minutes or until soft.
- Remove from oven and scoop out the seeds and fibers.
- Mix remaining ingredients and distribute evenly into the cavity of each squash.
- Return to oven for apprx 10 minutes.
- Serve.
Nutrition Facts : Calories 267.2, Fat 11.1, SaturatedFat 4.1, Cholesterol 15.3, Sodium 76.5, Carbohydrate 45.4, Fiber 4.1, Sugar 20.9, Protein 2.6
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
WINTER SQUASH PIE
When I was a kid, everybody made pumpkin pie from a can and I didn't get it. There were beautiful squashes in the fields in October and November just screaming to be made into a fresh pie, which is why I love to make a sweet, beautiful faux pumpkin or squash pie.
Provided by Jonathan Waxman
Categories dessert
Time 4h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Cut the squash in half, sprinkle both halves with the salt and sugar, and dot with 2 tablespoons butter. Bake in a casserole for one hour or until tender. Remove from oven and let cool. (Note: The squash can be roasted and scooped from the skin 3 days in advance.)
- Put the flour onto a clean surface or into a large bowl and make a well in the center. To the well, add the salt, the sugar, the butter, and 1 tablespoon cold water (add more if needed). With your fingertips, push the flour and butter together until large clumps form. Scoop the mixture together and with the heel of your hand, push until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, or freeze for up to 2 weeks.
- Dust a clean surface with flour; with the end of a rolling pin, pound the chilled dough into a large disc.
- Roll the dough to fit an 11-inch pie plate: start from the center and roll away from yourself. Transfer the dough to the pie plate and gently press the dough into the plate and chill for at least 30 minutes. Preheat oven to 350 degrees F.
- Place a large piece of parchment over the dough and weigh it down with pie weights or dried beans. Bake until the edges are golden brown, 15-20 minutes, rotating once. Remove from the oven, pour the beans into a heat-proof pan, and cool the crust. (Note: The crust can be rolled out and pre-baked up to 3 days in advance. After cooling, cover with plastic wrap or foil and store at room temperature.)
- For the filling, remove and discard the seeds from the cooked squash. Scoop the flesh into a large bowl. Add the cream, eggs, brown sugar, nutmeg, cinnamon, allspice, pinch of salt, lemon zest, and the remaining 2 tablespoons of butter. Whisk to combine, leaving the squash chunky.
- Pour the mixture into the pie crust. Bake until the custard is set and golden-brown, 40-50 minutes.
- Let cool and serve with cinnamon-flavored whipped cream.
ROASTED HONEY CINNAMON ACORN SQUASH
Caramelized roasted honey cinnamon acorn squash is drizzled with honey and cinnamon, and sprinkled with crumbled cheese and crunchy almonds.
Provided by Culinary Envy
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Place acorn squash slices, olive oil, salt, and pepper in a large bowl and toss to cover all the slices evenly. Place slices in a single layer on the prepared baking sheet and drizzle with honey and cinnamon.
- Bake in the preheated oven for 20 minutes. Turn each slice carefully. Continue baking until tender and well browned, about 10 minutes more. Move slices onto a serving plate and sprinkle with blue cheese, green onions, and almonds.
Nutrition Facts : Calories 192 calories, Carbohydrate 23.6 g, Cholesterol 5.3 mg, Fat 10.8 g, Fiber 2.8 g, Protein 3.5 g, SaturatedFat 2.4 g, Sodium 395.2 mg, Sugar 11.8 g
HONEY-SPICE ACORN SQUASH
"I've made this simple side dish for more than 35 years," says Alpha Wilson of Roswell, New Mexico. Cinnamon and ginger give a nice spiced flavor to the moist tender squash halves. You can use up the extra squash in the two recipes that follow.
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, mix the first five ingredients. Cut squash in half; remove and discard seeds. Fill squash halves with butter mixture., Place in a greased 15x10x1-in. baking pan. Bake, covered, 1 hour or until squash is tender. Bake, uncovered, 10 minutes longer or until filling is bubbly.
Nutrition Facts :
HONEY GLAZED ACORN SQUASH
Make and share this Honey Glazed Acorn Squash recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350F degrees.
- Arrange squash in shallow 10inch baking dish.
- Combine butter, honey, and salt.
- Pour over squash.
- Bake, covered for 40 minutes.
- Uvcover and bake another 10 minutes.
SAVORY WINTER SQUASH PIE
Instead of using frozen winter squash, you can roast butternut or acorn squash until tender and then mash it before getting started on this recipe. The bacon roses are a fun garnish, but this winter squash pie can easily be made without them. -Erica Sinclair, Hamilton, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 375°. For optional bacon roses, brush bacon with 3 tablespoons syrup. Roll bacon strip up; for larger roses use two strips. Secure bottoms with toothpicks. Dip top of each bacon rose in 3 tablespoons brown sugar. Arrange on a foil-lined rimmed baking sheet. Bake until bacon is cooked through, 25-30 minutes., On a lightly floured cutting board, roll dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Brush with syrup and sprinkle with brown sugar. Chill until ready to use., Meanwhile, in a large bowl, whisk eggs, squash and milk until smooth. Stir in cheeses, flour, rosemary, salt, nutmeg, thyme, pepper and cayenne. Pour into a greased 9-in. pie plate. Bake 20 minutes., Working quickly, arrange chilled dough strips over hot filling in a lattice pattern. Trim at edge of pie plate. Bake until crust is golden brown and center is set, 15-20 minutes. Cool 10 minutes on a wire rack before serving. If desired garnish with bacon roses, rosemary leaves and thyme leaves.
Nutrition Facts : Calories 245 calories, Fat 14g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 428mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
HONEY ACORN-SQUASH PIE
Steps:
- Make the crust: In a food processor, pulse to combine flour, cornmeal, sugar, and salt. Add butter, and pulse until mixture resembles coarse meal. In a small bowl, lightly beat 2 egg yolks with 3 tablespoons ice water; drizzle over flour mixture, and pulse until dough just begins to come together (add up to 1 tablespoon more ice water if mixture is too crumbly). Shape into a disk, and wrap in plastic. Refrigerate 1 hour or up to 1 day.
- Meanwhile, make the filling: Halve squashes lengthwise; remove seeds and cut flesh into wedges. In a large, lidded pot fitted with a steamer basket (or colander), bring 2 inches of water to a boil. Place squash in basket (in batches if necessary); cover, and steam until tender when pierced with the tip of a knife, 20 to 30 minutes (check water level periodically). Let cool completely. Scrape flesh from cooled squash, and purée in a food processor until smooth. Add honey, cinnamon, ginger, and salt, then add whole eggs and 1/2 cup milk. Pulse until thoroughly combined.
- On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 10-inch pie plate; trim excess dough flush with rim. Cut edge of dough 1/2 inch deep at 3/4-inch intervals; bend every other section back toward center. Whisk together remaining 1 egg yolk and 1 tablespoon milk; lightly brush edge of crust. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 425°F. Pour filling into pie shell on a rimmed baking sheet. Bake 10 minutes. Reduce heat to 350°F, and continue to bake 30 to 40 minutes more, or until filling is barely set (it will continue to firm as it cools). If crust is browning too quickly, cover with a foil ring (see page 324). Transfer pie to a wire rack to cool completely. (Filling will separate from crust as it cools.) Serve warm, at room temperature, or cold, with whipped cream. Pie can be made up to 2 days ahead and refrigerated, covered.
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