Added bonus, even though it's a bit more complicated, it's still a super easy, and super yummy recipe very easily halved or baked in several smaller tins.
1 acorn or delicata squash
1/2 cup Bisquick Substitute
1/2 cup turbinado sugar or brown sugar
1 cup coconut milk
1 Tbsp salted butter, softened
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
- Poke holes in your squash with a fork. Toss that baby in the microwave and nuke for 6 minutes. Flip, and nuke for 6 minutes more.
- Cut in half, and allow to cool. If it doesn't seem to be cooked soft enough, you can add a bit of water to the plate, and cover with Saran or Glad cling (both are BPA and PVC free) and nuke it for a minute at a time, testing in between until soft enough. For an average size squash, the 12 minutes is usually more than enough.
- One cooled, scoop out acorn squash and mash thoroughly.
- Preheat oven to 350F.
- In a blender, combine coconut milk, sugar, butter, spice vanilla and eggs. Pulse to mix. Yes, a blender or food processor is necessary. If you don't do it, the fats don't mix in well, and you get a really weird pie. If you don't have a blender, switch out the coconut milk for almond or regular milk, but NEVER rice milk. Just trust me on this one.
- Measure out 1 cup well packed acorn, heaping, and add to blender. Puree smooth. This will probably be the whole acorn squash, or close to it.
- Add in the Bisquick substitute a little at a time, blending smooth.
- Pour into greased pie plate.
- Bake 35-40 minutes. To test, stick butter knife in middle. If it comes out clean, the pie is ready. It will be lightly golden on top.
- Cool completely, and chill at least 3 hours before serving.
Serves 8/ Approx 126 calories a slice.