Acorn Squash Streusel Pie Recipes
STREUSEL-TOPPED SQUASH
A sweet and crunchy topping of butter, brown sugar, pecans and pumpkin pie spice brings out the best of a squash side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 11x7-inch microwavable dish, spread squash cubes. Add water; sprinkle with salt. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 5 minutes or until squash is crisp-tender.
- Meanwhile, in medium bowl, mix remaining ingredients with spoon. Sprinkle evenly over squash.
- Bake uncovered 40 to 45 minutes or until streusel is brown.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 9 g, TransFat 0 g
ACORN SQUASH STREUSEL PIE
Acorn squash streusel pie may be our new favorite holiday pie. It's simply divine! The acorn squash filling is creamy and has a slightly different flavor than a pumpkin pie... a bit more decadent. Sweet and nutty, the streusel topping is the perfect complement to the pie. For pumpkin pie, we typically like to add a dollop of whipped cream. You can with this pie, but we thought it was wonderful without it. This acorn squash pie is the perfect balance of spices and sweetness. Definitely give this recipe a try.
Provided by Brenda Watts @BakingBrenda
Categories Pies
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Prepare pie shell pastry crust into 9-inch pie plate, as directed on box for one-crust filled pie; set aside.
- For filling, in a large bowl stir together acorn squash, sugar, pumpkin pie spice, and salt.
- Add eggs. Beat lightly with a fork just until combined.
- Gradually stir in evaporated milk until thoroughly combined.
- Carefully pour filling into prepared pastry crust shell.
- To prevent over-browning, cover the edge of the pie with foil, using an extra long 2-inch wide strip (or a pie shield if you have one). Bake for 25 minutes.
- Meanwhile, prepare streusel topping. In a medium bowl, combine flour and light brown sugar. Cut in butter, using a pastry blender or fork, until mixture is coarse and crumbly.
- Remove foil from partially baked pie. Sprinkle streusel topping crumbs evenly over top of the pie.
- Sprinkle evenly over top of the pie with chopped pecans or walnuts. Continue baking, about 20 to 25 minutes longer, or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 30 minutes. Refrigerate within at least 2 hours. Cut into 8 wedges and serve.
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