Ingredients for Hubbard Squash Pie
- 2 pounds Hubbard squash (or butternut squash), peeled, seeded, and cubed
- Butter
- Brown Sugar
- Orange Juice
- Eggs
- Heavy Cream
- Allspice
- Ground Cinnamon
- Ground Ginger
- Salt
- Pie Crust
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How to Make Hubbard Squash Pie
- Preheat oven to 350°F (175°C).
- Cook the cubed squash until tender, approximately 20-25 minutes, either by boiling, steaming, or roasting.
- Once cooked, let the squash cool slightly before pureeing it in a food processor or blender until smooth.
- In a large bowl, whisk together the pureed squash, pumpkin puree, sugar, cinnamon, ginger, cloves, nutmeg, and salt.
- Whisk in the eggs one at a time, followed by the heavy cream.
- Pour the filling into the unbaked pie crust.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
- Serve chilled or slightly warmed, topped with whipped cream and a sprinkle of nutmeg, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
91g
Fat
57g
Carbs
13g