Hubbard Squash Pie

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Hubbard squash tastes like pumpkin, only heartier. I've made this recipe with butternut squash for a more sophisticated pie.

Submitted by Teri K

Published on March 5, 2020

2

Prep Time:

15 mins

Cook Time:

1 hr 35 mins

Total Time:

1 hr 50 mins

Servings:

12

Yield:

1 pie

Jump to Nutrition Facts

Ingredients

Squash Puree:

2 pounds hubbard squash, unpeeled and cut into large chunks
3 tablespoons melted butter
3 tablespoons firmly packed brown sugar
3 tablespoons orange juice

Pie Filling:

3 large eggs
½ cup firmly packed brown sugar
½ cup heavy whipping cream
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1 (9 inch) unbaked pie crust

Directions

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 (per serving)

234	Calories
13g	Fat
27g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 234
% Daily Value *
Total Fat 13g	17%
Saturated Fat 6g	29%
Cholesterol 68mg	23%
Sodium 226mg	10%
Total Carbohydrate 27g	10%
Dietary Fiber 1g	2%
Total Sugars 13g
Protein 4g	9%
Vitamin C 10mg	12%
Calcium 38mg	3%
Iron 1mg	6%
Potassium 303mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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