Linda Kauppinen Recipe

Hubbard Squash Pie From Scratch

By Linda Kauppinen cyrene


This is a family favorite and was my Grandpop Henry's favorite pie!

FACTOID: Did you know that most commercial pumpkin for pumpkin pie - the kind you buy in a can - is butternut squash?

One Blue Hubbard is enough for two deep dish pies


Recipe Rating:
 1 Rating
Serves:
8 - 10
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

2 1/2 c
hubbard squash, cooked and mashed
1/2 tsp
salt
2 1/2 c
milk
4 large
eggs
1 c
brown sugar
3 Tbsp
granulated sugar
2 tsp
cinnamon
1/2 tsp
ginger
1/2 tsp
nutmeg
1/2 tsp
ground cloves
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Directions Step-By-Step

1
To prepare the Hubbard Squash:
Cut them in chunks, scrape out the seeds, and roast the pieces in the oven at 350F for 45 minutes or so. They'll be totally soft and you scrape the skin off to mash the remains.
2
Preheat oven to 425 degrees.
Put squash in a large bowl.
Beat in eggs with a rotary beater(hand beater)
Add rest of ingredients and blend well with rotary beater.
3
Pour into unbaked 10" deep dish pie shell.
Bake 55 minutes or until a silver knife inserted 1" from the edge comes out clean.
The center may still look soft but will set as it cools.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids
Hashtags: #squash, #pumpkin, #hubbard