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Pastry School: Holle's Hubbard Squash Pie

Updated on March 27, 2011

my online pastry school

Welcome to my free pastry school! Today, we're making an unusual pie that would be a great Thanksgiving dessert. It's something a litle different than the usual Thanksgiving desserts that you probably serve, but it's healthy and delicious. This is a Thanksgiving dessert that supplies vitamins, minerals, and fiber.

You probably don’t usually think of squash baked into a pie, but this is a delicious concoction, and you'll likely find numerous New England recipes containing hubbard squash. A Hubbard squash isn’t the most attractive vegetable. Most have hard, wrinkled skin and lots of warty growths. Once you taste this rich pastry, however, you’ll change your view of this humble winter squash!

This makes a wonderful autumn or Thanksgiving dessert, and it’s especially nice to serve at Thanksgiving dinner. It’s a nice change from all the pumpkin and pecan pies, with a rich flavor and a tantalizing aroma that fills the kitchen as it’s baking.

First, you need to cook your squash. Hubbards get huge, so buy one that’s a manageable size. Cut the squash into pieces, remove seeds, and drizzle the flesh with melted butter, maple syrup, and a little salt.

Place the squash sections in a large dish and turn them flesh-side down. Bake at 400 degrees for 45 minutes. The flesh should be soft. Remove from oven.

When the squash has cooled, peel the skin away and mash the flesh. Puree the squash and measure out 2 cups. Put the rest in the freezer for later.

Now you’re ready for the recipe!

Holle’s Hubbard squash pie

What you’ll need:

2 cups squash puree, cooled

3 eggs, beaten

1 cup packed brown sugar

½ cup heavy whipping cream

½ teaspoon vanilla

½ teaspoon cinnamon

½ teaspoon ginger

½ teaspoon salt

¼ teaspoon ground cloves

Directions:

Blend all ingredients well and pour into a 9-inch unbaked pie crust. Place on center rack of oven and bake at 375 degrees for 55-60 minutes.

To read more of my pastry school entries, click the links below!

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    • Written Up profile image

      Written Up 5 years ago from Oklahoma City, OK

      I'm going to try this pie this Thanksgiving! Thanks for the recipe.

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      sorry, Elf. I told you pastry school will do that!

    • elf_cash profile image

      elf_cash 7 years ago

      Stop with the pastry school! I'm eating too much.

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Nancy, it's kinda like sweet tater pie!

    • nancy_30 profile image

      nancy_30 7 years ago from Georgia

      This is a very interesting recipe. I never knew you could make a pie with squash.

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      You're welcome, Billy!

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Sam, your kids sound like my grands!

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      HH, good to see you, anyway!

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Right, V, but I gotta admit, I prefer Sweet tater pie!

    • billyaustindillon profile image

      billyaustindillon 7 years ago

      Habee this sounds really unique - thanks for introducing the recipe for us.

    • samboiam profile image

      samboiam 7 years ago from Texas

      I might actually get my kids to eat squash if called it a pie. Thanks for another great recipe.

    • Hello, hello, profile image

      Hello, hello, 7 years ago from London, UK

      Great hub but I will give the recipe a miss.

    • Veronica Allen profile image

      Veronica Allen 7 years ago from Georgia

      This sounds like a great alternative to sweet potato pie.