‘Tis the season for hearty, earthy flavors in our cooking! There is certainly no shortage of pumpkin recipes this time of year, but why not consider using another winter squash—most are just as flavorful and delicious in baking. This recipe utilizes acorn squash and honey for a sweet and savory pie you’ll want to serve all season long.

Instructions:
Squash Puree (if using fresh squash)

1. Slice two, medium-sized acorn squash in half through the stem, then scoop out the seeds with a serrated spoon.
2. Roast the squash cut side down on a baking sheet at 350 degrees, until soft and tender (about 1 hour).
3. Let cool for about 20 minutes, then scrape out the flesh.

The crust

1. Mix together flour, sugar, and salt in a bowl. Add in butter and shortening, and cut with a pastry cutter or fork until it resembles dry, course sand.
2. Stir together 2 tablespoons of cold water and lemon juice in a small bowl, and add to the flour mixture. Continue to stir until the dough is soft, not sticky, adding more water as necessary.
3. Gather the dough into a ball, dust with flour, and roll into an 11-inch circle. Center the pie plate on the dough and trim the edges, pressing it into the plate.

The filling

1. Beat together the egg and egg yolks, sugar, and honey, with an electric mixer on medium speed. The mixture should be a little foamy, but thick.
2. Beat in the squash puree (if using frozen squash, be sure to let it drain for 15-20 minutes once thawed), milk, cream, nutmeg, and salt. Pour the filling into the pie crust.
3. Bake at 350 degrees until the crust is lightly browned and the middle is set (it should jiggle slightly). Let cool before slicing.

Note: The pie will stay fresh in a tightly sealed container in the fridge for up to 2 days.