How to make it

  • Steam the squash half -- I nuked it for about 8 minutes by placing it upside down in a casserole dish with a half inch of water in it.
  • Scrape the pulp into a bowl. Add the butter and let it cool for a few minutes so it won't immediately cook the egg.
  • Preheat oven to 450 F.
  • Add all the ingredients to the squash except the flour and baking soda. Mix thoroughly and then add those last. Use a bit more flour if needed to make a moist but manageable dough that you can roll or press out on a floured board. It won't be like normal pie dough, more like Bisquick dough.
  • Divide it into 4 circular pieces large enough for your mini-pie tins.
  • Butter or spray the pie tins and line them with dough, letting some bulge out over the top. Bake empty for 15 minutes or until lightly browned.
  • While the shells are baking reheat the leftover stew. When they're done spoon a heaping helping of stew into each and you're ready to go.

Reviews & Comments 3

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  • daddydoug 7 years ago
    I had some leftovers of Oh My God Ribs (my favorite main dish lately - DAMN those ribs is good!) so I made these stew bowls again and remembered to take a picture this time. The acorn squash in the dough really gives it a nice sweet flavor.
    The thing to remember about making stew from meat leftovers is not to recook the meat or it will get tough -- make the stew by itself and add the meat at the end, just long enough to heat it up.
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  • chuckieb 7 years ago
    That is a very cool idea. I love acorn squash and this is really unique. Thanks. Do make it again and post a pic!
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  • otterpond 7 years ago
    What a wonderful idea! Did the crust turn out well? Bad boy for no pictures. Its almost like a shepards pie in reverse with the smooshy stuff on the bottom. Great flavor combo.
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