Brown Sugar Hubbard Squash Pie Recipes

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HUBBARD SQUASH PIE



Hubbard Squash Pie image

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

2 pounds hubbard squash, unpeeled and cut into large chunks
3 tablespoons melted butter
3 tablespoons firmly packed brown sugar
3 tablespoons orange juice
3 large eggs
½ cup firmly packed brown sugar
½ cup heavy whipping cream
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1 (9 inch) unbaked pie crust

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

GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE



Grandma's Sweet Hubbard Squash Custard Pie image

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

2 ½ pounds hubbard squash - cut into chunks and seeds removed
½ cup firmly packed dark brown sugar
3 large eggs
½ cup heavy cream
1 ½ teaspoons apple pie spice
½ teaspoon salt
2 tablespoons salted butter, softened
1 (9 inch) unbaked pie crust

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

HUBBARD SQUASH PIE



Hubbard Squash Pie image

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

1 sheet refrigerated pie crust
1 large egg
1-1/2 cups mashed cooked Hubbard or butternut squash
1 can (12 ounces) evaporated milk
1 cup sugar
2 tablespoons molasses
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Optional: Sweetened whipped cream and additional ground nutmeg

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.

SQUASH PIE



Squash Pie image

A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.

Provided by Carol

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
½ teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
  • Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g

HUBBARD SQUASH PIE



Hubbard Squash Pie image

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

2 cups hubbard squash, pureed and roasted (see below)
3 tablespoons butter, softened
2 tablespoons brown sugar, firmly packed
3 tablespoons orange juice
1/2 cup brown sugar, firmly packed
3 large eggs
1/2 cup heavy cream
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 pie crust, unbaked

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

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