Brown Sugar Hubbard Squash Pie Recipe

Name: Brown Sugar Hubbard Squash Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Master recipe for roasted squash puree; 2 to 21/2 pound Hubbard or butternut squash, to yield 2 cups puree (extra can be frozen); 3 tablespoons salted butter, softened; 2 tablespoons firmly packed dark brown sugar; 3 tablespoons orange juice; For the custard; 1/2 cup firmly packed dark brown sugar; 3 large eggs; 1/2 cup heavy cream; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; For the pie:; 1 unbaked 9-inch pastry crust (any favorite recipe using unsalted butter).

Servings: persons

Master recipe for roasted squash puree
2 to 21/2 pound Hubbard or butternut squash, to yield 2 cups puree (extra can be frozen)
3 tablespoons salted butter, softened
2 tablespoons firmly packed dark brown sugar
3 tablespoons orange juice
For the custard
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
For the pie:
1 unbaked 9-inch pastry crust (any favorite recipe using unsalted butter).

1
Put seeded, unpeeled Hubbard cut into chunks (or unpeeled butternuts halved lengthwise) on a rimmed baking sheet, lined with a sheet of foil. Rub the flesh with butter, orange juice and maple syrup or brown sugar, heated together till butter melts. Flip over and roast at 400 degrees for 40 to 45 minutes, until the skin is blistered and browned and the flesh is tender. Lift squash with tongs and poke with a paring knife to check. When cool, the pulp is easily scraped from the Hubbard skin (or scooped out of the butternut halves).
2
Refrigerate dough 1 hour before rolling. Transfer to a 9-inch pie plate and crimp and shape the edges. Cover and chill for at least 1 hour before filling.
3
To roast the squash, see accompanying master recipe. Put 2 cups of the cooled squash in a food processor and whirl until smooth. Lower oven to 375 degrees. Set rack on lowest position. Combine the puree with the brown sugar, eggs, cream, spices and salt and whisk until smooth. Pour into the pie shell and bake until the custard is puffed up but still has a small wet spot in the middle, 50 to 60 minutes. Cool. Serves 8.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Master recipe for roasted squash puree, 2 to 21/2 pound Hubbard or butternut squash, to yield 2 cups puree (extra can be frozen), 3 tablespoons salted butter, softened, 2 tablespoons firmly packed dark brown sugar, and more.

Yes, Brown Sugar Hubbard Squash Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Sugar Hubbard Squash Pie

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