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. 

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Honeynut squash are a winter squash variety that has been popping up more and more in seed catalogs, farmers' markets, and even grocery stores. We grew some in our garden a couple summers ago and they did well.

They look like a miniature butternut squash with darker skin and the inside flesh is a darker orange color. They are a super sweet winter squash with a really delicious flavor.

The dense flesh and deep sweetness of honeynut squash make it a perfect choice for pie. To really highlight the sweet flesh, I roasted the squash at a higher temperature rather than simply baking it, to intensify the sweetness even more. 

Then the pie filling is lightly sweetened and lightly spiced so that the flavors of the squash really come through and doesn't become overpowered by the other flavors. 

I use a touch of honey in the filling to compliment the honey-like flavor of the squash along with a bit of warm autumn spices that are reminiscent of pumpkin pie filling - cinnamon, ginger, and a little nutmeg.  

When making pie you can use a store bought pie crust or you can make a homemade one. For this pie you need a single crust. I often make this pie crust recipe which I detail in another post. I enjoy a homemade pie crust, but there's nothing wrong with using a pre-made crust to save time and work, of course.

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. It's like a pumpkin pie, but deeper and sweeter in flavor. 

Many canned pumpkin purees are made with a mixture of winter squashes, frequently butternut squash. They aren't always made with just pie pumpkin - pumpkins are a winter squash variety as well.

Top this pie with a bit of whipped cream and you are sure to have a new favorite fall pie on your hands!

Yield: about 8 servings

Author: Amy (Savory Moments)

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.

Ingredients

• 1 recipe for your favorite pie crust (or store bought)
• 2 cups roasted honeynut squash puree (See Notes)
• 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

Instructions

1. Preheat the oven to 350 degrees.
2. Fit the pie crust to a standard 9-inch pie plate.
3. 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.
4. 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.
5. Serve with whipped cream, if desired. Cover and refrigerate any leftovers.

Notes

To make the roasted honeynut squash puree - Heat the oven to 450 degrees. Halve lengthwise and scoop out the seeds of 2-3 honeynut squash (about 2 large or 3 medium squash will be needed). 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.

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This post was originally published in 2018 and has been updated in 2022 with a recipe card, updated text, and more to improve reader experience. 

Check out these other autumn pie recipes:

Maple Pecan Pie

Pear Almond Crumble Pie

Maple Cream Pie 

Apple Crumb Pie

Carrot Pie