November 13, 2018

Roasted honeynut squash pie

Honeynut squash is roasted in the oven, pureed, and turned into the best winter squash pie ever in this twist on pumpkin pie. Honeynut squash have been popping up more and more in seed catalogs and at farmer's markets, and recently at our local Wegmans. They look like a miniature butternut squash with darker skin. But, they are the sweetest winter squash I've ever had. You can eat it plain without any additional butter or sugar - it's that yummy! The dense flesh and deep sweetness make it a perfect choice for pie. If you see honeynut squash definitely grab some and try this pie for Thanksgiving dessert or any other time you need a special autumn treat. This pie is lightly sweetened and lightly spiced so that the flavors of the squash really comes through. I roasted the squash first instead of just baking it to intensify the sweetness even more. It will serve about 8 people. Top it with some whipped cream, if desired.

Roasted honeynut squash pie
1 recipe for your favorite pie crust (or store bought)
2 cups roasted honeynut squash puree*
2 large eggs
2 tablespoons honey
1/4 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3/4 cup evaporated milk
whipped cream, for topping, optional

Preheat the oven to 350 degrees. Fit the pie crust to a standard 9-inch pie plate.

Whisk together the squash puree through evaporated milk until well-combined. Pour into the crust and gently tap the pie plate on the counter a few times to remove any air bubbles.

Bake on a baking sheet for 50-55 minutes, or until the filling is set and the crust is turning golden. Remove from the oven and let cool completely before slicing. Serve with whipped cream, if desired. Cover and refrigerate any leftovers.

*Heat the oven to 450 degrees. Halve lengthwise and scoop out the seeds of 2-3 honeynut squash. Place on a baking sheet or in a dish and roast in the oven until the are very tender and easily pierced with a fork. When cooled, scoop the flesh into a food processor or blender and puree until smooth.

What was I cooking one year ago?: cranberry apple crisp
Two years ago?: turkey and apple cheddar biscuit pie
Three years ago?: pickled quince
Four years ago?: pepperoni pizza- stuffed spaghetti squash
Five?: Chana Masala
Six?: pumpkin pie ice cream
Seven?: orange & honey roasted rutabaga
8?: pumpkin corn muffins


  1. wow so smooth and no crack at all.. what a perfect squash pie!

  2. Interesting, like the mix of ingredients and bet the pie is delicious~

  3. Mmm...this roasted honeynut squash pie looks delicious! What a wonderful dessert choice for Thanksgiving dinner.

  4. This pie sounds so good. I love trying new pie recipes.

  5. This looks so delicious. I haven't seen a honeynut squash pie before, I'll have to try it.

  6. This looks so yummy! Great idea for a dessert. I’m keeping a note of this one. Thanks

  7. Ooh I have never had a squash pie, but this looks fantastic!

    Kasey Ma

  8. I've become obsessed with squash in the last couple years. It's the perfect fall treat. I've never had a honeynut squash or a squash pie so I can't wait to test out this recipe.

  9. I haven’t yet come across this type of squash Will have to look out for it next time I am in farmers market

  10. I have never made a pie with squash before, don't know what I have been waiting for ?! YUMMY!


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