HUBBARD SQUASH PIE
Hubbard squash tastes like pumpkin, only heartier. I've made this recipe with butternut squash for a more sophisticated pie.
Provided by Teri K
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and arrange squash chunks, flesh-side up, on the baking sheet.
- Whisk butter, 3 tablespoons brown sugar, and orange juice together in a bowl until smooth; pour over squash and toss to coat.
- Bake in the preheated oven until the skin is blistery and flesh is tender, about 45 minutes. Scrape flesh from the skin, discarding skin. Blend flesh in the food processor until smooth. Measure 2 cup squash puree, reserving the rest for another use.
- Lower oven temperature to 375 degrees F (190 degrees C) and move lowest rack to lowest possible position.
- Blend 2 cups squash puree, eggs, 1/2 cup brown sugar, cream, allspice, cinnamon, ginger, and salt in a blender or using a whisk until mixture is smooth. Press pie crust into a pie plate and pour squash mixture into crust.
- Bake in the preheated oven until pie is puffed with a small wet spot in the center, 50 to 60 minutes.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 26.7 g, Cholesterol 67.7 mg, Fat 13.2 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.8 g, Sodium 225.5 mg, Sugar 12.6 g
HUBBARD SQUASH PIE
My mom made this pie-never pumpkin-each Thanksgiving, and everyone looked forward to it. I have fond memories of my dad cutting up a hulking big blue Hubbard squash on the kitchen counter and cooking it in order for Mom to make the pies. A more manageable butternut squash will deliver an equally delicate-tasting pie! -Patti Ann Christian, Ararat, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk together egg, squash, milk, sugar, molasses, cornstarch and salt. Pour into the crust; sprinkle with nutmeg., Bake pie on a lower oven rack 10 minutes. Reduce oven setting to 325°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with sweetened whipped cream and additional ground nutmeg.
Nutrition Facts : Calories 316 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 300mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE
This recipe was handed down from my Grandma. I have tweaked it to spice it up some! It is a unique addition to any Thanksgiving celebration and holds its own against pumpkin pie any day!
Provided by Colleen Mitchell
Categories Fruits and Vegetables Vegetables Squash
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
- Reduce temperature setting on oven to 375 degrees F (190 degrees C).
- Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
- Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 36.9 g, Cholesterol 97.8 mg, Fat 18.4 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.8 g, Sodium 328.4 mg, Sugar 13.5 g
BLUE HUBBARD PIE WITH MAPLE SYRUP
Provided by Molly O'Neill
Categories dessert
Time 2h20m
Yield One 9-inch pie
Number Of Ingredients 13
Steps:
- To make the crust, combine the flour, salt and sugar in a medium-size bowl. Rub in the butter and the shortening until the mixture resembles coarse meal. Gradually stir in the ice water, being careful not to overwork the dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for 1 hour.
- Preheat oven to 400 degrees. Roll out the dough and fit it into a 9-inch pie shell.
- To make the filling, whisk all ingredients together until smooth. Scrape into the pie shell and bake for 10 minutes. Reduce the heat to 325 degrees and continue baking until the filling is set, about 50 minutes. Cool. Top with whipped cream sweetened with maple syrup.
HUBBARD SQUASH PIE
Hubbard squash is sweeter and heartier than pumpkin, and one year, we got a Hubbard to grow to 27 pounds! We made many of these pies that year. You can easily substitute Butternut Squash with great results--this pie will turn out more delicately flavored. Serve either one cold from the refrigerator or slightly warm. Whipped cream, with a dash of nutmeg, makes it extra special.
Provided by PainterCook
Categories Dessert
Time 2h
Yield 6-10 serving(s)
Number Of Ingredients 12
Steps:
- Cut squash into pieces that will fit on a foil-lined tray in your oven. Place the squash pieces on the foil, flesh side up, and rub the flesh with a mixture of the 3 tablespoons butter, 2 tablespoons brown sugar, and orange juice. Turn the squash over, flesh side DOWN, and bake at 400 degrees for 45 minutes until skin is blistered and flesh is tender. When cooled, the flesh is easily scraped from the skin. Whirl the squash in a food processor to make 2 cups of puree.
- Lower oven temperature to 375°F, and also lower the oven rack to its lowest position. Line a 9 inch pie pan/dish with the unbaked crust and crimp the edges.
- To make the custard: Combine the squash puree with the remaining ingredients (except for the pie crusts!) and whisk until smooth.
- Pour the custard into the pie shell.
- Bake until the custard is "puffed up" but still shows a wet spot in the center, about 55 minutes. Cool.
- Decorate the outside edge with pecan halves. If you have any leftover pie pastry after lining the pie dish, roll it out about 3/8" thick and use a cookie cutter to cut shapes. I bake these at the end of the pie's baking time (last 5 minutes?) to decorate the center of the pie with as soon as it leaves the oven.
- Serve with fresh whipped cream.
Nutrition Facts : Calories 414.5, Fat 25.8, SaturatedFat 11.5, Cholesterol 148.2, Sodium 445, Carbohydrate 41.3, Fiber 1.3, Sugar 23, Protein 6.3
HUBBARD SQUASH CASSEROLE
I bought a Hubbard Squash at a local farmer's market and never had cooked one before. They told me it tasted like sweet potato, so I used seasonings that I like with sweet potato, and it does taste similar! You may have to adjust the sugar and cinnamon to your taste, or if you have an extra-big squash.
Provided by Sudie
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cook squash; I halve it, remove the seeds, and do it upside down in the microwave in a pie plate, with 1/2 inch of water on the bottom of the dish.
- It takes about 10 minute.
- per half, depending on how big your squash is.
- When cool, pare off rind, and cut in chunks, placing in large bowl.
- Add butter, sugar, cinnamon.
- Mash with potato masher or hand mixer.
- Put puree in baking dish.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 87.2, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 56.5, Carbohydrate 5.1, Fiber 0.4, Sugar 4.5, Protein 0.1
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