When you are tired of pumpkin everything, make a streusel-topped pudding or a pie filling from acorn squash.
Prep Time 15minutes
Cook Time 1hour15minutes
Total Time 1hour30minutes
2cupscooked acorn squash
1 1/2tspspicesSee Note
1/3 cupbrown sugar
Scoop squash out of shell and remove seeds. Mash or process in food processor.
Mix all ingredients in large bowl and beat until smooth.
Pour into 7" wide, deep casserole and bake one-half hour at 350 degrees. (To ensure even cooking, put casserole in larger shallow pan with an inch of water.)
Mix flour and sugar. Cut butter in small pieces. Work butter into flour/sugar mixture with your fingers. When you have small crumbs, stir in nuts. Set aside until the first half-hour baking is finished.
After half hour, pull casserole out of oven and sprinkle the streusel on top of the pudding. Put casserole back and bake an additional half hour--or until knife inserted in center comes out almost clean. (With smaller diameter casserole, the streusel will be deep and the baking will take longer than for a shallow dish or in a pie.)
SPICES: You can use pumpkin pie spices or blend cinnamon and nutmeg. I used a lebkuchengewuerz spice recipe left over from making the German Christmas cookies.ACORN SQUASH PIE: To use this recipe in a pie, mix pudding ingredients and pour into a pre-baked pie shell. Bake 25 minutes at 375 degrees, then add streusel and bake another 25 minutes, tenting the top with foil if necessary to keep it from getting too brown.For extra Oomph, add 1/4 cup finely chopped candied ginger to the streusel topping.