Kitchen and Craft: Recipe for Acorn Squash pie

Hailey Le Roy, Entertainment Editor

    Over the years  I have discovered the underrated, overlooked and undercooked gem known as acorn squash.  Its interior can be used for savory dishes such as stuffed squash but is sweet enough for fun desserts. Simply roasting it in the oven can make for a delicious side dish too. As a pie, though, it is absolutely amazing. The filling is similar to that of a pumpkin pie with just a slightly milder flavor.


   This recipe was inspired by “Grandma Darcy’s Squash Pie” on Allrecipes. I promise it tastes like it was made by the grandmother you never had.




  • 1/8 cup melted butter
  • Sprinkle of brown sugar
  • Sprinkle of cinnamon
  • 9-inch pie crust
  • 12 ounce can evaporated milk
  • 1 cooked acorn squash
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt


   First, roast the acorn squash. Preheat the oven for 400*, cut the squash in half vertically and remove the guts. Brush it with butter and sprinkle some brown sugar and cinnamon on either side. Put it in the oven for about an hour. To see if it is cooked, try to pierce it with a utensil. If it is cooked thoroughly it should be soft enough for the flesh to be scraped out of the squash’s skin. Set squash aside but keep the oven on.


   Mix the sugars, ground cinnamon, pumpkin pie spice and salt in a small bowl. The spices should be evenly dispersed to make sure the flavor throughout the filling is consistent.  


   Pour the milk and crack the eggs into the dry ingredients and combine. Add in vanilla.


   If it has not been done already, scrape the acorn squash’s contents then put it with the other mixed ingredients. Either mix in with a fork or an electric mixer. The electric mixer method is preferred, but just be careful about the splattering, as the pie filling’s consistency is runny. Putting a kitchen towel over the mixing bowl is a great way to mitigate any potential mess.


   Bake for 10 minutes then lower the temperature to 350*. Bake for an additional 30 minutes. When it is done baking, nudging the pie should make its center jiggle slightly, but not so much that it is closer to a liquid than a custard pie.


   Slice and serve with a little whipped cream. It could also be eaten à la mode while warm. Enjoy!