Brown Sugar Hubbard Sqash Pie

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BROWN SUGAR HUBBARD SQUASH PIE

 

This is the well-spiced Thanksgiving pie that Mrs. Hubbard liked so well and

that demoted humpty-pumpkin at our house. It is heartier and more flavorful

than canned pumpkin, but equally creamy.

 

PIE

1 unbaked 9-inch pastry crust (any favorite recipe using unsalted butter).

 

ROASTED SQUASH PUREE

2 to 2½ 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

 

½ cup firmly packed dark brown sugar

3 large eggs

½ cup heavy cream

½ teaspoon ground allspice

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon salt

 

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.

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 ºF 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).

Put 2 cups of the cooled squash in a food processor and whirl until smooth.

Lower oven to 375 ºF. 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

 

course : baking

 

source : http://www.post-gazette.com/food/20001026sqrecipa.asp

 

 

 

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