Pastry School: Holle's Hubbard Squash Pie

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.

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