Acorn Squash Pie
Update your age-old pumpkin pie recipe with acorn squash instead. Readily available all fall and parts of winter – these hearty winters will keep for weeks if kept in a cool, dry place, such as a cellar or garage.
Ingredients: 1 cup mashed cooked acorn squash
1 teaspoon cinnamon
1 teaspoon nutmeg
2 eggs, beaten
1 cup sweetened condensed milk
1 unbaked (9-inch) pie shell
Method: Combine the squash, cinnamon and nutmeg in a large bowl. Add the eggs and condensed milk and mix well. Pour into the pie shell. Bake at 350 degrees for 30 to 40 minutes or until the filling is set.
Jane Cullipher
