Hubbard Squash Pie

Hubbard squash is a winter squash variety known for its large size and sweet, nutty flavor. It is often used in pies and other baked goods during the autumn season.

This is vegetarian and gluten free recipe. Dish can be prepared in 150 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Hubbard Squash Pie

Cooking Method: Baking Cuisine: American Courses: Dessert, Pie Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 60 min Rest Time 60 min Total Time 2 hrs 30 mins

Servings: 8 Calories: 2800

Best Season: Fall

Ingredients

Servings

• 2 cup Hubbard squash
• 1 cup Granulated sugar
• ¹⁄₂ cup Brown sugar
• ¹⁄₂ teaspoon Ground cinnamon
• ¹⁄₂ teaspoon Ground ginger
• ¹⁄₄ teaspoon Ground nutmeg
• ¹⁄₄ teaspoon Salt
• 2 unit Eggs
• 1 cup Evaporated milk
• 1 unit Pie crust

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the Hubbard squash in half, remove the seeds, and place it cut-side down on a baking sheet. Bake for 45-60 minutes, or until the squash is tender. Let it cool.
3. Scoop out the flesh of the squash and measure 2 cups.
4. In a large bowl, combine the squash, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk. Mix well.
5. Pour the mixture into the pie crust.
6. Bake in the preheated oven for 15 minutes. Then reduce the heat to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set.
7. Remove from the oven and let it cool for at least 1 hour before serving.
8. Serve the Hubbard Squash Pie and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 28g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.