Acorn Squash and Honey Pies

An appealing alternative to pumpkin pie, these small pies are filled with acorn squash, a delicious yet underused vegetable. Cornmeal gives the crust texture and enhances the pies; slightly nutty flavour.

3 small acorn squash (3 lbs)
1 tsp. sea salt
½ tsp ground cinnamon
¾ tsp. ground ginger
4 large eggs
1 large egg yolk
½ cup + 1 Tbsp. milk
¾ cup honey
1 recipe Cornmeal Pie Dough
flour, for dusting
vegetable-oil cooking spray

Cut squash in half lengthwise; remove seeds. Set a steamer rack inside a large pot with 2 inches of simmering water, and steam squash until tender, 15-20 minutes. Set aside to cool.

Scrape flesh from the shells of the cooled squash, and puree in the large bowl of a food processor until smooth. Add salt, cinnamon, and ginger. Add eggs, ½ cup milk, and honey. Pulse until thoroughly combined.

On a lightly floured surface, roll out one disk of dough 1/8" thick. Drape over pie pan, trimming edges to fit rim of pan. Create decorative edge as desired. Repeat with remaining dough and pie pans. Mix egg yolk and remaining tablespoon milk; brush over surface of dough.

Preheat oven to 425°F.

Divide filling among pie crusts. Transfer pies to lower rack in oven, and bake for 10 minutes.

Lower oven temperature to 350°F and bake until filling is barely set, 25-30 minutes more; it will continue to cook as it cools. If crusts get too dark before the custard is done, make a tent with aluminum foil around crust.

Transfer pies to wire rack to cool. Serve cold or at room temperature.

Makes four 5" pies.