Crustless Acorn Squash Pie Food

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.

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.

YELLOW OR ZUCCHINI SQUASH PIE

Steps:

• Melt butter in skillet. Add squash, onions, salt and pepper, and spices. Cook until tender.
• In a small bowl mix together the eggs and the cheese; add to the squash mixture.
• Line one 10 inch pie pan or a square pan with the rolled out cresent rolls. Spread 1 tablespoon of dijon mustard on the crust. Pour the squash mixture into the pan.
• Bake at 350 degrees for 30 minutes.

CURRIED SQUASH PIE

Steps:

• Make crust: Preheat oven to 350F (175C).
• Stir together crumbs, pepper and butter and press into bottom and up sides of a 9 inch metal pie dish.
• Bake shell in the middle of the oven for 8-10 minutes, or until crisp and golden-brown.
• Let cool.
• Make filling: Preheat oven to 375F (190C).
• Cook onion in oil over moderately-low heat, stirring, until it is softened.
• Add garlic and cook mixture, stirring, for 1 minute.
• Add curry and cumin and cook, stirring, for 1 minute.
• Add squash, egg yolks, beaten lightly, and salt and cook the mixture, stirring constantly, until it is hot and thickened slightly.
• Do not let it boil.
• Transfer to a bowl.
• In another bowl, beat the egg whites with the cream of tartar until they just hold stiff peaks.
• Stir ¼ of whites into squash mixture to lighten and fold in remaining whites with 4 tblsps of the Parmesan cheese.
• Spoon into shell, smoothing and mounding slightly and sprinkle with remaining Parmesan cheese.
• Bake in middle of oven for 25 minutes, or until puffed and golden and tester comes out clean.
• Good hot or cold.

WINTER SQUASH PIE

Steps:

• Line a pie plate with pastry, crimp edge attractively and chill.
• Preheat oven to 450°F.
• Strain the cooked squash and set aside to cool.
• Add sugar, salt and spices; mix thoroughly.
• Beat the eggs, add cream and mix with squash.
• Pour into prepared pie pan, place in oven and bake for ten minutes; reduce heat to 350F and bake for 40 minutes longer.

ACORN SQUASH TACOS

Steps:

• Slice squash in half length-wise. Scoop out seeds, then horizontally cut the fruit into 1/2 inch-thick slices.
• Drizzle with olive oil and season with salt and pepper, then roast at 450 degrees F for about 20 minutes. When cooked and cooled, peel the squash and set aside.
• Over medium heat, melt the butter with the olive oil. (For a vegan version, skip the butter and double the oil).
• Then, saute the onions, red pepper, jalapeño, and garlic until garlic is fragrant and the onions have softened. Add the dry spices, then stir in cooked squash.
• Season to taste, and pile the filling into warmed tortillas. Garnish with cilantro, fresh salsa, tomatoes and sour cream for the dairy-eaters.

ACORN SQUASH AND HONEY PIE WITH CORNMEAL CRUST

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.

BUTTERNUT SQUASH PIE

Steps:

• Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
• Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
• Cut the squash in half, and remove the seeds.
• Scoop out about 2 cups of the pulp and place in your blender or food processor.
• Add all remaining ingredients and blend until smooth.
• Pour into prepared pie crust.
• Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
• Cool on a wire rack.