Tuesday, November 9, 2010

Brown Sugared Hubbard Squash Pie

Since my recent accumulation of over 100lbs of Hubbard Squash I am working on becoming as inventive as I can get. I mean...as tasty as that squash is....you can only eat SO much steamed squash. Now I had HEARD that a lot of folks have substituted Hubbard instead of pumpkin for pies, so I figured why not?

So here's the Hubbard Pie Breakdown:

First you gotta roast that bog ol' squash. I used a chunk that would give about 2 cups worth of cooked orange goodness. Then I made a glaze of 1 Tablespoon lemon juice, 2 packed Tablespoons packed brown sugar, and 4 Tablespoons melted butter. 

Preheat your oven to 400 and line a cookie sheet with tinfoil. Then it's time to get stabby hehehehe. Get a fork and stab the squash. Don't hold back, STAB that gourd. 

Place it on the foiled cookie sheet, then baste half your glaze letting it seap into the fork holes. Stick a oven safe bowl filled with water on the bottom rack and the squash on the center rack. After an hour of baking, remove the squash, re-stab and re-apply the rest of the glaze. Bake for another hour until the corners and tips get black. Now, you have one of two choices once your squash cools....door #1 freeze to make your pie later, OR door #2 make your pie.

If you selected door #2 congrats! Your in for an easy scrumptious harvest pie.

First place 1/2 cup cream,1/2 cup brown sugar, and squash in a blender or food processor. Puree all ingredients together. 

Next add 1/2 teaspoon ginger (you CAN use ginger powder, but I prefer the bottled ginger :) 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/2 teaspoon allspice. 

Blend for a few more minutes then add 3 eggs. Blend for approximately 30 seconds (you don't want to over mix your eggs. Pour into a bowl and here is the cool thing about this pie. Stir in 1/4 cup of any gluten free flour mix to make it a crustless GF crust.

Neat thing about squash pies or sweet potato pies is that you can make ANY of them crustless JUST by adding 1/4 GF flour or GF bisquick (unfortunately I cannot do the GF Bisquick because of the Xanthan Gum which is derived from corn) for you gluten consumers bisquick or regular flours.

Once your pie custard is blended, grease your pie pan well. I like coconut oil much better than veggie oil as it melds a much better hint of a taste AND it's so much better for ya :)
 (dontcha just love Kassidy's wittle pumpkin in the background lol!)

Spoon your pie custard into the pie pan and bake at 375 for about 50 minutes.

Mmmmmmmm and that's all I got to say about that.

Here is the "recipe"

Hubbard Squash glaze

2 packed Tablespoons brown sugar
1 Tablespoon lemon juice
4 Tablespoons melted butter

Poke holes in squash and place on tin foil lined cookie sheet then baste half the glaze on squash and bake at 400 on center rack for 1 hour, repoke more holes in squash, and brush on the remaining glaze and bake another hour. Remove from oven and cool.

Brown Sugared Pie

2 cups roasted glazed hubbard squash
1/2 cup cream
1/2 packed cup brown sugar
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
3 eggs
1/2 teaspoon GF flour mix or GF Bisquick

Preheat oven to 375. In blender or food processor blend together cream, brown sugar, and squash. Add ginger, salt, allspice, and cinnamon. Blend for another 30 seconds. Add eggs then blend for an additional 30 seconds. Scoop out into a bowl then stir in flour. Grease your pie plate then spoon custard into pie plate and bake at 400 for 50 minutes.

1 comment:

  1. dang, I thought you could have Xanthan gum! Fail for me. When we used to cook together ages ago we used it! Hopefully it didn't have ill affects that you never told me about!