Snapshots of life on our little homestead

Hubbard Squash Pie

The winter squash harvest is starting to come in. Unfortunately, the squirrels have reeked havoc on crops this year. Many summer and winter squash were eaten prior to maturity or scared by their little nails.  Some of the Hubbard squash grew to maturity but were to scared for long term storage and needed to be processed immediately. I used one of these squash to make our first pie for the season since Hubbard, butternut, buttercup squash and pumpkin are interchangeable in pies and quick breads.

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The recipe that I used is as follows. I hope that your family enjoys it as much as mine does.

Ingredients

  • 1 medium Hubbard squash
  • 1/2 stick butter, softened
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3/4 cup evaporated milk
  • 1 unbaked pie crust
  • Maple Whipped Cream, optional, recipe follows

Maple Whipped Topping:

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 2 tablespoons maple syrup

Directions

  1. Preheat oven to 350 degree F.
  2. Slice into quarters, seed and bake squash for 1 hour in the oven on a baking sheet. When done, let cool.
  3. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set 4 cups of the mash aside.
  4. In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt.
  5. Add evaporated milk and stir mixture into squash. Beat together with mixer until smooth and pour into an unbaked pie shell.
  6. Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.

Maple Whipped Topping:

In a medium bowl, beat together whipping cream and confectioners’ sugar. Add maple syrup. Beat together until soft peaks form.

 

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