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
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.
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
SQUASH PIE
Make and share this Squash Pie recipe from Food.com.
Provided by wildheart
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Line a 9" pie pan with pie crust.
- Mix all of the listed ingredients, and beat well.
- Pour into pie crust.
- Bake at 450 for 10 minutes.
- Reduce heat to 300 and bake until pie is done.
- (Stick a knife down in the middle of the pie, if it pulls out clean, it's done).
- This will take roughly another 45 minutes.
Nutrition Facts : Calories 185.8, Fat 4.2, SaturatedFat 2.1, Cholesterol 78.9, Sodium 206, Carbohydrate 29.1, Fiber 0.3, Sugar 25.4, Protein 4.7
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
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.
WINTER SQUASH PIE
When I was a kid, everybody made pumpkin pie from a can and I didn't get it. There were beautiful squashes in the fields in October and November just screaming to be made into a fresh pie, which is why I love to make a sweet, beautiful faux pumpkin or squash pie.
Provided by Jonathan Waxman
Categories dessert
Time 4h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Cut the squash in half, sprinkle both halves with the salt and sugar, and dot with 2 tablespoons butter. Bake in a casserole for one hour or until tender. Remove from oven and let cool. (Note: The squash can be roasted and scooped from the skin 3 days in advance.)
- Put the flour onto a clean surface or into a large bowl and make a well in the center. To the well, add the salt, the sugar, the butter, and 1 tablespoon cold water (add more if needed). With your fingertips, push the flour and butter together until large clumps form. Scoop the mixture together and with the heel of your hand, push until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, or freeze for up to 2 weeks.
- Dust a clean surface with flour; with the end of a rolling pin, pound the chilled dough into a large disc.
- Roll the dough to fit an 11-inch pie plate: start from the center and roll away from yourself. Transfer the dough to the pie plate and gently press the dough into the plate and chill for at least 30 minutes. Preheat oven to 350 degrees F.
- Place a large piece of parchment over the dough and weigh it down with pie weights or dried beans. Bake until the edges are golden brown, 15-20 minutes, rotating once. Remove from the oven, pour the beans into a heat-proof pan, and cool the crust. (Note: The crust can be rolled out and pre-baked up to 3 days in advance. After cooling, cover with plastic wrap or foil and store at room temperature.)
- For the filling, remove and discard the seeds from the cooked squash. Scoop the flesh into a large bowl. Add the cream, eggs, brown sugar, nutmeg, cinnamon, allspice, pinch of salt, lemon zest, and the remaining 2 tablespoons of butter. Whisk to combine, leaving the squash chunky.
- Pour the mixture into the pie crust. Bake until the custard is set and golden-brown, 40-50 minutes.
- Let cool and serve with cinnamon-flavored whipped cream.
More about "hubbard squash pie food"
10 BEST HUBBARD SQUASH RECIPES | YUMMLY
From yummly.com
HUBBARD SQUASH PIE (MACROBIOTIC, VEGAN, REFINED …
From canadianmacrobiotics.wordpress.com
HUBBARD SQUASH CARE – HOW TO GROW HUBBARD SQUASH …
From gardeningknowhow.com
HUBBARD SQUASH PIE | RECIPESTY
From recipesty.com
HOW TO BAKE HUBBARD SQUASH WHOLE - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE - SIDE DISH RECIPES
From fooddiez.com
HUBBARD SQUASH PIE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
BUTTERNUT SQUASH PIE - RESTLESS CHIPOTLE
From restlesschipotle.com
OLD-FASHIONED SQUASH PIE – A HUNDRED YEARS AGO
From ahundredyearsago.com
MOTHER HUBBARD PIE | CANADIAN LIVING
From canadianliving.com
BUTTERSCOTCH BLUE HUBBARD SQUASH PIE | EDIBLE NEW HAMPSHIRE
From ediblenewhampshire.ediblecommunities.com
HUBBARD SQUASH PIE RECIPES | SPARKRECIPES - SPARKPEOPLE
From recipes.sparkpeople.com
GRANDMA’S SWEET HUBBARD SQUASH CUSTARD PIE - FARMER DAVE’S
From farmerdaves.net
BROWN SUGAR HUBBARD SQUASH PIE
From post-gazette.com
GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE PHOTOS RECIPE
From foodnewsnews.com
HUBBARD SQUASH PIE RECIPE - FOOD.COM
From pinterest.nz
HUBBARD SQUASH PIE - CSA|365
From csa365.org
HUBBARD SQUASH PIE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
HUBBARD SQUASH PIE RECIPE - RECIPETIPS.COM
From recipetips.com
HUBBARD SQUASH PIE RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
HUBBARD SQUASH PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO COOK HUBBARD SQUASH - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
ROASTED BLUE HUBBARD SQUASH - CATFISH OUT OF WATER
From catfishoutofwater.com
SQUASH PIE | RECIPES | DR. WEIL'S HEALTHY KITCHEN
From drweil.com
ROASTED HUBBARD SQUASH TART - GONNA NEED A BIGGER KITCHEN
From gonnaneedabiggerkitchen.com
AT THE IMMIGRANT'S TABLE: VEGAN HUBBARD SQUASH PIE | RECIPE
From pinterest.ca
HUBBARD SQUASH PIE RECIPE
From crecipe.com
HUBBARD SQUASH PIE – RAINBOW ARTS
From rainbowquilts.wordpress.com
HUBBARD SQUASH RECIPES FOOD NETWORK - MAIN EVENT WEBLOG PICTURES
From nidodecondoresturismoaventura.blogspot.com
50 OF GRANDMA'S BEST SQUASH RECIPES | TASTE OF HOME
From tasteofhome.com
HUBBARD SQUASH PIE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE — BIGDADDY'S FARM
From bigdaddysorganics.com
HUBBARD SQUASH PIE | RECIPE | SQUASH PIE, SQUASH, PIE BAKING TIME
From pinterest.co.uk
BROWN SUGAR HUBBARD SQUASH PIE - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
AT THE IMMIGRANT'S TABLE: VEGAN HUBBARD SQUASH PIE
From immigrantstable.com
WHAT IS HUBBARD SQUASH? - THESPRUCEEATS.COM
From thespruceeats.com
WHAT IS A HUBBARD SQUASH? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
HUBBARD SQUASH PIE RECIPE - FOOD.COM
From pinterest.com.au
HUBBARD SQUASH PIE RECIPE - FOOD.COM | RECIPE | HUBBARD SQUASH …
From pinterest.nz
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