Oaktree
Super Member
wait, mince meat and raisin is "throw away" for me
Yeah, not a big fan of that myself.
My daughter cuts up squash (baking pumpkin or red kabocha) into quarters, scoops the seeds out, and then roasts it in the oven until it's soft (and somewhat singed). Often adds a carrot or yam, also roasted, and makes the pies from there.
My wife makes squash pies too, though she just cubes it (well, I cut and peel) then steams and mashes it. We generally have so many squash in a given year that we run out of things to do with them. Squash is less watery than pumpkin, but still works great for pie...seems to have a stronger taste too.
Not even sure what kind of squash it is...about 10 years ago my sister gave us a couple, we really liked it so we saved the seeds and just plant that variety each year.