Acorn Squash Streusel Pie Recipes

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
• Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.

Steps:

• Wash squash; cut in half crosswise.
• Remove and discard seeds.
• Place squash, cut side down, in a 13x9 baking dish.
• Add hot water to dish to depth of 1/2 inch.
• Bake, uncovered, at 400 for 30-40 minutes or until tender.
• Drain and let cool slightly.
• Scoop out pulp into a bowl, leaving 1/4 inch-thick shell.
• Mash pulp.
• Add orange juice concentrate, brown sugar, and allspice; stir well.
• Cut a thin slice off bottom of each squash shell so it will sit flat.
• Coat baking dish with cooking spray; return squash shells to dish.
• Spoon squash mixture evenly into shells.
• Combine corn flake crumbs, pecans, and margarine.
• Sprinkle crumb mixture evenly over squash.
• Bake, uncovered, at 400 for 15-20 minutes or until thoroughly heated.