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Ingredients
Squash Puree:
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2 pounds hubbard squash, unpeeled and cut into large chunks
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3 tablespoons melted butter
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3 tablespoons firmly packed brown sugar
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3 tablespoons orange juice
Pie Filling:
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3 large eggs
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½ cup firmly packed brown sugar
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½ cup heavy whipping cream
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½ teaspoon ground allspice
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½ teaspoon ground cinnamon
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½ teaspoon ground ginger
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½ teaspoon salt
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1 (9 inch) unbaked pie crust
Directions
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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.
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Whisk butter, 3 tablespoons brown sugar, and orange juice together in a bowl until smooth; pour over squash and toss to coat.
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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.
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Lower oven temperature to 375 degrees F (190 degrees C) and move lowest rack to lowest possible position.
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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.
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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.