I've made this a few times in the past month, and we've all been pleasantly surprised by the unusual deliciousness of this pie. So, if you have some acorn squash floating around your pantry, give this a whirl. Mmmm.
Adapted from Martha Stewart Recipes:
1 acorn squash, halved, seeds/strings removed, and baked, cut sides down, for about an hour at 375' in a pan filled with 1" of water, till cooked soft. Let cool, scoop flesh from skin, and mash.
1/4 tsp. cinnamon
1/2 tsp. ginger
3 eggs
1/3 C milk
1/3-1/2 C honey, brown sugar, or a combination of the two (remember brown sugar is sweeter than honey, adjust accordingly!) (And you should definitely try the honey at least once!)
Pour into a pie crust, bake 10 min. at 425', then lower oven temp to 350' and bake a further 40-45 min., till a knife inserted in the center comes out clean.
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