Hubbard Squash And Orange Puree Food

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.

BUTTERNUT SQUASH PURéE WITH ORANGE, GINGER, AND HONEY

Steps:

• Preheat oven to 375°F. Spray large baking sheet with nonstick spray. Place squash, cut side down, on prepared sheet. Bake until squash are very tender when pierced with fork, about 50 minutes. Cool slightly. Scoop out pulp from squash and place in processor. Using on/off turns, puree pulp until smooth. Transfer squash puree to bowl.
• Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan. Boil until mixture is reduced to 1/3 cup, about 3 minutes. Stir mixture into squash puree. Mix in lemon peel, cinnamon, and allspice. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring often, or cover with plastic wrap and microwave on high until heated through, about 5 minutes.) Transfer to bowl and serve.

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.

BAKED ACORN OR HUBBARD SQUASH WITH ORANGE SAUCE

Steps:

• Place squash pieces, cut side up, in a large baking pan. Cover and bake in a 350 degree oven for one hour.
• For sauce, in a small saucepan combine thawed orange juice concentrate, margarine or butter, brown sugar, cinnamon, and nutmeg. Heat until margarine is melted.
• Remove from heat. Pour sauce in squash shells and return squash to oven.
• Bake, uncovered, about 35 minutes more or until squash is tender.
• Sprinkle with almonds.
• Garnish with tangerine or orange slices.

MASHED HUBBARD SQUASH

Steps:

• Preheat oven to 375 degrees.
• Pierce squash all around and place in large roasting pan in preheated oven and bake until soft enough to cut in half (about 30 minutes).
• Remove from oven, cut in half, remove seeds.
• Return to pan, placing cut side down, and add water or broth.
• Bake until soft (approx 30 minutes more).
• Carefully remove flesh from shell and place in appropriate sized mixing bowl.
• Mash, adding more or less butter and cream as needed.
• add salt and pepper to taste.

HUBBARD SQUASH AND ORANGE PUREE

Steps:

• Preheat oven to 400°; place unpeeled squash flesh side down in baking pan; pour water over squash; bake 30 minutes, turn over and bake another 30 minutes or until squash is tender and lightly carmelized.
• Scrape flesh off skin and puree in a food processor until smooth; add orange zest, orange juice, butter, salt and pepper; process to combine and serve warm.