Hubbard Squash Pie

October 26, 2010, Posted by Carmen Lopez Marshall at 4:58 pm | No Comments
Hubbard Squash Pie  


2 ½ lb. Hubbard squash to yield 2 cups puree (extra can be frozen)½ cup dark brown sugar

3 large eggs

½ cup heavy cream

½ teaspoon ground ginger

½ teaspoon ground all spice½ teaspoon ground cinnamon

½ teaspoon salt

3 Tablespoon salted butter, softened

1 (9 inch) unbaked pie crust



1. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
2. Cut unseeded and unpeeled Hubbard squash into chunks.  Arrange squash on baking sheet. Roast in preheated oven until the skin is blistered and browned and the flesh is tender (about 40 to 45 minutes). Poke with a fork to check.  When cool, remove flesh and seeds from squash using a spoon.
3. Reduce temperature to 375 degrees F.
4. Put 2 cups of the cooled squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, spices, salt, and butter. Process until smooth.
5. Pour the squash mixture into the pie crust. Bake until the filling rises (about 50 to 60 min.). Cool.  Serves 8.

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