Acorn Squash Pie

This was my number one requested dish for Shabbat meals back in the day. My own take on the classic pumpkin pie. You’ve got to try it. It’s creamy and worth every bite. You can use butternut squash as a replacement and frozen cubed squash if you don’t feel like peeling and cutting.

3 small acorn squash

3 eggs

¾ stick butter/ margarine

½ c milk

¾ c flour

¾ c sugar

1 tsp Nutmeg

1 tsp Vanilla

1 tsp cinnamon

Cut the acorn squash in halves and place, cut side down, in pan with 1 inch of water.

Bake at 350 F for 40 minutes.

Cool squash.

When cooled, scoop out squash into a bowl.

Mix squash with other ingredients with an electric hand mixer until smooth and creamy.

Pour mixture into 9” inch round pan.

Bake at 350 F for 30-45 minutes.

Enjoy!