Grandma's Sweet Hubbard Squash Custard Pie recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 2 ½ pounds hubbard squash - cut into chunks and seeds removed ½ cup firmly packed dark brown sugar 3 large eggs ½ cup heavy cream 1 ½ teaspoons apple pie spice ½ teaspoon salt 2 tablespoons salted butter, softened 1 (9 inch) unbaked pie crust
Nutrition Info
- 327.1 caloriescarbohydrate: 36.9 gcholesterol: 97.8 mgfat: 18.4 gfiber: 1 gprotein: 6.9 gsaturatedFat: 7.8 gservingSize: -sodium: 328.4 mgsugar: 13.5 gtransFat: : -unsaturatedFat: : -
Directions Grandma's Sweet Hubbard Squash Custard Pie
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes, allow to cool before handling. Remove flesh from squash using a spoon.
Reduce temperature setting on oven to 375 degrees F (190 degrees C).
Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter, process until smooth.
Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.