Hubbard Squash Pie From Scratch Recipes

BUTTERNUT SQUASH PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE

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.

HUBBARD SQUASH SOUP

Steps:

• Heat the olive oil and sauté the onion and garlic until golden. Add the broth and simmer 15 minutes. Add the squash and the salt, pepper, cinnamon and mace, and simmer for another 15 minutes. Add the heavy cream, and continue to simmer 5 to 6 minutes until heated through. Puree to desired consistency if needed. Serve garnished with croutons if desired.

HUBBARD SQUASH PIE FROM SCRATCH

Steps:

• 1. To prepare the Hubbard Squash: Cut them in chunks, scrape out the seeds, and roast the pieces in the oven at 350F for 45 minutes or so. They'll be totally soft and you scrape the skin off to mash the remains.
• 2. Preheat oven to 425 degrees. Put squash in a large bowl. Beat in eggs with a rotary beater(hand beater) Add rest of ingredients and blend well with rotary beater.
• 3. Pour into unbaked 10" deep dish pie shell. Bake 55 minutes or until a silver knife inserted 1" from the edge comes out clean. The center may still look soft but will set as it cools.

HUBBARD SQUASH PIE

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.

HUBBARD SQUASH PIE

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.

BLUE HUBBARD SQUASH PIE

Steps:

• Sift the flour, salt and baking powder and place into a food processor.
• Add the lard and the butter.
• Pulse until the lard and butter are mixed well and form a fine texture.
• Turn the processor on low and add one tablespoon of water at a time.
• When the mixture just starts to come together and you can form a dough, stop adding the water. (you may not need to use all the water)
• Place the mixture on a cool surface and form a dough ball. Cut in half and form a round disc out of each half.
• Cover each disc with plastic and place in the refrigerator for no less than one hour. (Preferably over night)
• When ready to use, take the dough out of the refrigerator and allow to come to room temp for at least 15 minutes. Place a dough ball on a lightly floured surface and gently roll into a 10 inch round with a rolling pen.
• Wrap the dough over the rolling pen and place onto the pie pan.
• Press the dough into the pie pan and tuck the edges under, over the lip of the pan.
• Poke holes in the bottom of the crust with a fork several times.
• Crimp the edges into a uniform shape all the way around the edge of the pan.
• Repeat steps for rolling and placing the dough with the second disc of dough into another pie pan.
• Place pie pans with dough in refrigerator until ready to assemble the pies.
• Cut the squash in half and remove the seeds and stringy fibers.
• Place the halves on a baking sheet, cut side up and bake until tender. (a knife should easily glide through the flesh)
• Baking times will vary according to the size of your squash. (can be between an hour and two hours)
• Allow the squash to cool. Peel the skin off and discard. Cut the squash into chunks.
• Place the squash in a food processor and pulse until smooth.
• It may be necessary to strain excess liquid off after you puree the squash. (A fine mesh strainer will work for this)
• Turn oven temperature up to 450 degrees F. and remove pie pans with dough from the refrigerator.
• In a large bowl, mix together all of the filling ingredients.
• Pour half of the mixture into each pie crust.
• Place the pies on a rack in the middle of the oven and bake for 15 minutes.
• Turn the heat down to 325 degrees F. and bake an additional 30 minutes.
• Test doneness by poking a toothpick or knife into the pie about an inch from the crust edge. It should come out clean. If not, bake 2 to 3 minutes more until the toothpick comes out clean.
• Cool pies completely.
• Slice and serve with fresh whipped cream.

HUBBARD SQUASH SOUP

Steps:

• Cut Hubbard Squash in two pieces.
• Put in roasting pan with 2 inches water on bottom of pan.
• Cover with foil, bake at 350 2-3 hours, until tender. Using a spoon, scrape all the yellow squash into a bowl (careful not to take the green unripened part). Set aside.
• Saute onion in 2 tablespoons butter till carmalized.
• Put all ingredients into a food processor and process until very smooth.
• (My food processor is small, so I do this in small batches and put each into a large pot, then stir till all is combined.).
• Add the steamed brocolli and ham cubes.

HUBBARD SQUASH PIE

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.

YELLOW SUMMER SQUASH CUSTARD PIE

Steps:

• Gather the ingredients.
• In a food processor, pulse the 1 1/2 cups of flour, 1/4 teaspoon of salt, 1 tablespoon of sugar to blend. Add the pieces of cold butter and shortening and pulse in four 2-second bursts, or until the mixture is blended but there are still pieces of fat the size of small peas.
• Add 3 tablespoons of ice water in a steady stream while the processor runs. Turn it off and continue adding small amounts of ice water while pulsing, until the dough forms large clumps and holds together when squeezed.
• Transfer the dough to a floured surface and lightly work it to make a cohesive dough . Don't overwork the dough. Pat it into a disk and wrap it in plastic wrap. Refrigerate the disk for about 30 minutes.
• Heat the oven to 400 F.
• On a floured surface, roll the chilled dough out to a circle about 2 inches larger in diameter than the pie plate. Fit the dough into the pie plate. Trim and flute as desired.
• Fit a sheet of foil over the bottom and sides of the crust and fill it with pie weights or dry beans.
• Bake the lined crust with the weights for 15 minutes. Reduce the oven temperature to 375 F.
• Remove the weights and foil and return the crust to the oven. Bake for about 8 minutes longer. Remove the crust to a rack and set aside.
• Gather the ingredients.
• Rinse the squash; pat dry. Slice the squash into 1/4-inch slices.
• Fill a large saucepan with about 2 inches of water; bring the water to a boil over medium heat. Add 1/2 teaspoon of salt to the water along with the sliced squash. Reduce the heat to medium-low and cover the pan; cook for about 5 to 7 minutes, or until the squash is tender. Drain the squash.
• Transfer the drained squash to the empty saucepan or to a bowl and mash. Carefully drain off any excess water. For a very smooth filling, process the squash in a blender or food processor.
• In a large bowl, whisk the two eggs and egg yolk. Whisk in the 3/4 cup of sugar, heavy cream , melted butter , vanilla, 2 tablespoons of flour, and the nutmeg, if using. Add the mashed squash and blend thoroughly.
• Pour the squash mixture into the baked pie shell and place it on a baking sheet. (If you happen to have some leftover filling, put it in buttered ramekins and bake it alongside the pie. If desired, lightly sprinkle grated nutmeg over the filling.
• Bake the pie at 375 F for 35 to 45 minutes, or until the filling is set and firm. When the crust is browned, place a pie shield over the edge to avoid over-browning.

GRANDMA WILLIAMS' SQUASH PIE

Steps:

• Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.
• Preheat the oven to 350 degrees F.
• Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.
• Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.

BUTTERNUT SQUASH PIE RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 400 F. Line a large baking pan with foil. Brush the foil with the oil.
• Cut the butternut squash in half lengthwise. Scoop out the seeds and reserve for another use or discard.
• Place the squash, cut-side down, in the prepared pan. Add 1/2 cup of water to the pan. Cover loosely with foil and bake until the squash is tender and can be easily pierced with a fork, 45 to 55 minutes.
• Let the squash cool completely. Scoop out the flesh, mash or purée the squash, or put it through a food mill. Measure 1 1/2 cups of mashed squash and set aside. Save any remaining squash for another use.
• Reduce oven temperature to 350 F. Prick the bottom and sides of the crust with a fork. Bake until the crust just begins to brown, 13 to 15 minutes.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the mashed squash with the brown sugar on medium speed until combined.
• Taste and adjust sweetness with more sugar as desired. Add the eggs, evaporated milk, cinnamon, nutmeg, ginger, salt, flour, butter, and vanilla. Continue beating until well combined. Alternatively, use an electric hand-held mixer.
• Put the pie shell on a rimmed baking sheet. Carefully add the filling to the pie shell.
• Transfer to the oven, and bake until the filling sets, 45 to 55 minutes. Begin checking the pie at 35 minutes. If the crust is browning too quickly, set a ring of foil or a pie crust protector over the crust, so it won't get too dark.
• Transfer the pie to a rack to cool. Serve just warm or at room temperature with a dollop of whipped topping, and a sprinkle of cinnamon, if desired.

BROWN SUGAR HUBBARD SQUASH PIE

Steps:

• Put seeded, unpeeled Hubbard cut into chunks (or unpeeled butternuts halved lengthwise) on a rimmed baking sheet, lined with a sheet of foil. Rub the flesh with butter, orange juice and maple syrup or brown sugar, heated together till butter melts. Flip over and roast at 400 degrees for 40 to 45 minutes, until the skin is blistered and browned and the flesh is tender. Lift squash with tongs and poke with a paring knife to check. When cool, the pulp is easily scraped from the Hubbard skin (or scooped out of the butternut halves). Refrigerate dough 1 hour before rolling. Transfer to a 9-inch pie plate and crimp and shape the edges. Cover and chill for at least 1 hour before filling. To roast the squash, see accompanying master recipe. Put 2 cups of the cooled squash in a food processor and whirl until smooth. Lower oven to 375 degrees. Set rack on lowest position. Combine the puree with the brown sugar, eggs, cream, spices and salt and whisk until smooth. Pour into the pie shell and bake until the custard is puffed up but still has a small wet spot in the middle, 50 to 60 minutes. Cool. Serves 8.