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 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 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.
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
BROWN SUGAR HUBBARD SQUASH PIE
Categories Squash
Number Of Ingredients 15
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.
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.
More about "blue hubbard squash pie recipes"
50 OF GRANDMA'S BEST SQUASH RECIPES - TASTE OF HOME
From tasteofhome.com
10 BEST HUBBARD SQUASH RECIPES | YUMMLY
From yummly.com
RECIPES FOR BLUE HUBBARD SQUASH : OPTIMAL RESOLUTION LIST
From recipeschoice.com
10 BEST HUBBARD SQUASH RECIPES | YUMMLY
From yummly.co.uk
BLUE HUBBARD SQUASH INFORMATION, RECIPES AND FACTS
From specialtyproduce.com
HUBBARD SQUASH PIE
From worldrecipes.org
BLUE HUBBARD SQUASH - HARVEST TO TABLE
From harvesttotable.com
BLUE HUBBARD SQUASH SOUP RECIPE | SNAP TASTE
From snaptaste.com
BLUE HUBBARD SQUASH – THANKSGIVING PIE WITH A TWIST
From bellacucinamaria.wordpress.com
HUBBARD SQUASH PIE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
BLUE HUBBARD SQUASH PIE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
HUBBARD SQUASH PIE RECIPE: HOW TO MAKE IT | TASTE OF …
From stage.tasteofhome.com
ROASTED BLUE HUBBARD SQUASH RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ALL ABOUT BLUE HUBBARD SQUASH - SIMPLE SEASONAL | HUBBARD …
From pinterest.ca
RECIPES FOR BLUE HUBBARD SQUASH BEST RECIPES
From recipesforweb.com
ALL ABOUT BLUE HUBBARD SQUASH - SIMPLE SEASONAL
From simpleseasonal.com
BAKED BLUE HUBBARD RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
HOW TO COOK HUBBARD SQUASH - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
GRANDMA’S SWEET HUBBARD SQUASH CUSTARD PIE - FARMER DAVE’S
From farmerdaves.net
ROASTED BLUE HUBBARD SQUASH - CATFISH OUT OF WATER
From catfishoutofwater.com
BLUE HUBBARD AND MAPLE PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
HUBBARD SQUASH RECIPES - NYT COOKING
From cooking.nytimes.com
RECIPE - BROWN SUGAR HUBBARD SQUASH PIE - ONE HUNDRED DOLLARS …
From onehundreddollarsamonth.com
BLUE HUBBARD SQUASH PIE - HAPPY BELLY FOODIE | RECIPE | SQUASH …
From pinterest.com
BUTTERSCOTCH BLUE HUBBARD SQUASH PIE | EDIBLE NEW HAMPSHIRE
From ediblenewhampshire.ediblecommunities.com
RECIPE FOR BLUE HUBBARD SQUASH - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
BLUE HUBBARD SQUASH RECIPES EPICURIOUS - DELMER SAXON
From greeneconomycoalition.blogspot.com
WHAT IS HUBBARD SQUASH? - THESPRUCEEATS.COM
From thespruceeats.com
BLUE HUBBARD SQUASH RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BAKING BLUE HUBBARD SQUASH - I AM COUNTRYSIDE
From iamcountryside.com
HOW TO COOK BLUE HUBBARD SQUASH - OUR EVERYDAY LIFE
From oureverydaylife.com
21 BLUE HUBBARD IDEAS | HUBBARD SQUASH RECIPES, SQUASH
From pinterest.com
BLUE HUBBARD SQUASH RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
STUFFED HUBBARD SQUASH - SWEET VEGAN | RECIPE | HUBBARD SQUASH …
From pinterest.ca
BLUE HUBBARD SQUASH PUMPKIN PIE RECIPE AND SOERGEL’S VIDEO
From dougoster.com
BLUE HUBBARD SQUASH – WAYS TO USE & PRESERVE
From thenewlighterlife.com
BLUE HUBBARD SQUASH PIE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
BLUE HUBBARD SQUASH SOUP - SQUASH SOUP RECIPES
From worldrecipes.org
DOUG’S EASY BLUE HUBBARD SQUASH PUMPKIN PIE | YA JAGOFF!!!
From yajagoff.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love