How to Make Acorn Squash Pie

Acorn Squash Butter

If you love the this brandied acorn squash pie is perfect for thanksgiving!

Recipe Summary Acorn Squash Butter

This is made just like apple butter, but with acorn squash. My family says it tastes just like pumpkin pie filling. It lasts about 2 months in the refrigerator or 6 months in the freezer.

Ingredients | Acorn Squash Pie

3 acorn squash, halved and seeded

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

½ teaspoon ground cloves

2 ¼ cups brown sugar

1 (12 fluid ounce) can frozen apple juice concentrate, thawed

Directions

Preheat an oven to 400 degrees F (200 degrees C).

Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.

Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.

Info | Acorn Squash Pie

prep: 20 mins cook: 1 hr 40 mins additional: 1 hr total: 3 hrs Servings: 48 Yield: 6 half-pint jars

TAG : Acorn Squash Butter

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Fruit Butter Recipes,

Images of Acorn Squash Pie

Acorn Squash Pie / Acorn squashes aren't quite as tough and formidable as butternut squashes, but you need to as you pull apart the sides, the squash will split to one side of the stem.