Butternut Squash Pie
This recipe uses butternut squash, but acorn could be substituted.

Heat in a double boiler the squash and milk. In separate bowl, mix the dry ingredients, and then add in the eggs. Whisk until the mixture is smooth. Add this to the double boiler with the milk and squash. Mix well to heat; do not boil. Pour warmed filling into pie shell and bake at 400°F for 10 minutes; reduce heat to 350°F and continue baking until set, 15 to 20 minutes.

Recipe from a collection of old newspaper and magazine clippings: Clipped and adapted from the L.A. Times, 11-18-93.

Index of Recipes
Pastry & Baking Charts
_______________________

Cake Recipes
Frosting, Buttercream,
Icings, Glazes
Cookies, Bars & Biscotti
Confections, Truffles, Candy
Pies, Tarts, Tartlets
Crusts, Shells, Bases
Quick & Yeast Breads
Desserts
Basic Recipes
Frozen, Ice Creams, Sorbet
What the...?
Savory Items for Tea Menus
Industry Recipes, Quantity Scale
Index of Recipes

Charts below are in:

Conversion to Metric
Conversion to US
Equivalency & Common Measures
General Oven Chart
Ice Cream Scoop Measures
Measures, Equivalents and Substitutions
General Can Sizing
Metric Units of Measure
Sugar Stages
Temperature Conversions