I would highly recommend trying this pie for your holiday celebrations!Ĭheck out our 100% grassfed beef products here. Cleaning the squash was simple, cutting it (or dropping it) was simple and then the pie recipe itself was very very simple. If you are like me and always wanting to try new things but also would like to keep it fairly simple, this is your project! All told, it took my approximately 2 hours from start to finish. The hubbard adds a little extra freshness and the roasting process created a subtle smokey depth of flavor unlike any other pie I’ve ever had. The result is a beautifully dark and orange pie full of flavor and character. I also substituted a store bought pie crust to make it just that much easier. My 8 pound squash yielded about 5 cups of puree, with was just about perfect for 2 pies. The recipe I used called for 2 ⅔ cups of puree for 1 pie. The flavor is amazing! The roasting adds just a hint of smokiness to the puree. Once cool, scrape all orange flesh from the skin.Īt this point I went ahead and pureed the squash in a blender to a smooth consistency.The top is colorful with green and white stripes. They have a unique appearance, looking like a pumpkin with another small pumpkin growing out of its head. It is done when the skin starts browning and a fork pierces all the way through easily. Part of the same family as kabocha, buttercup, and Hubbard squash, Turban squash can grow up to six pounds. Place baking sheet into preheated oven and bake for approximately 30-40 minutes.Rub entire squash pieces with olive oil and place cut side down on a baking sheet.Scoop out the seeds and the majority of the stringy flesh.(Or hand it to someone with butter fingers and have them drop it!) Wash the whole squash well with warm water, then dry.Choose a squash between 5 and 10 pounds.Full disclosure I had a child that wanted to “help” with the process and as he lifted the heavy squash he dropped it and it nicely split in two, so if all else fails and you can’t get the thing cut open, simply drop it and hope it lands in two or three nice pieces! It was very simple once I got the gourd open. Included is my process of roasting the squash. I simply had to give it a try! I used the recipe below but substituted the pumpkin puree for pureed roasted hubbard squash. Recently I decided to use the hubbard to make pumpkin pies! I had heard that they add a unique freshness to pies, and even a good amont of natural sweetness. Finding a knife big enough to slice into the squash is a feat on its own. The other amazing thing about the humble hubbard is that they are among the BEST tasting squashes in all the pumpkin patch, even surpassing the popular Butternut! The tricky thing is finding how to safely prepare them for eating. They add just the right amount of creepy to any fall themed decor. Most Hubbards typically grow to a size of 5-30 pounds! These big guys are great for decorating a spooky door step, or even a rustic fall porch. This peculiar grayish blue squash is big and oddly shaped. One such squash that I had never seen before is the humble, Hubbard squash. Oh my GOURD! A Hubbard Squash Pie Recipe! During this time of year markets and farms are brimming with gourds and squashes of all shapes and sizes.
0 Comments
Leave a Reply. |