This recipe is a slight variation of a traditional tagine, stuffed inside a sweet squash. Its flavor is heightened by the sweetness of prunes and honey, caramelized shallots, and acorn squash. If you don’t have a tagine to cook with, a heavy bottomed pot or dutch oven will work just fine.
Roasted butternut puree is mixed with apple cider, pumpkin pie spice, and sweetened by maple syrup. This clean recipe tastes great on crackers with goat cheese, mixed into yogurt, or to eat by the spoonful. You could easily can it, too for a taste of autumn in the middle of winter.
This recipe highlights the way our fore-mothers made pumpkin pies in the mid 1800s, down to the chicken fat used in the pie crust. The crust is crispy and savory in a way that really complements the pumpkin filling.