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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Meet the Cook: 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. We (my husband and I have a 10-year-old son) moved out to the country to get away from the crowds. Our home's on 15 acres. We're grazing a few cattle this year, and deer, wild pigs and an occasional skunk visit at night. -Mary Kelly, Hopland, California Ingredients:
1 cup sugar |
1 cup mashed cooked winter squash |
1 cup heavy whipping cream |
3 eggs, lightly beaten |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
dash salt |
1 unbaked pastry shell (9 inches) |
whipped cream or topping or garnish |
Directions:
1. In a bowl, combine the first eight ingredients.
2. 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. Yield: 8 servings.
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