Hubbard Squash Pie

The flavor of Hubbard squash is a combination of sweet potato meets pumpkin, which makes it perfect in pies and soups. Though high in sugar, this squash can sometimes be mealy, which means it is best pureed. You can also mash the flesh and prepare as you would make mashed potatoes. Like other squashes, the Hubbard is packed with vitamins A and C, and has plenty of dietary fiber and almost no fat. This recipe makes two 9-inch pies.

For the Crust*
1 3/4 C cake flour OR 1 1/2 C bread flour
1/2 tsp salt
1 tsp baking powder
1/4 C chilled shortening
2 tbsp chilled butter, cut into small chunks
1/4 C ice cold water

For the Filling
1 large, fresh tomato, de-seeded and chopped
1 tsp lemon juice
2/3 c crumbled feta cheese
salt and freshly ground pepper
10 large eggs

*There is no shame is saving time and ensuring perfection by using store bought crust. You do you.

Bake the Squash
Preheat oven to 375° F
Cut the squash in half and remove seeds and stringy fibers.
→ If your squash is small enough, you can bake it whole instead of cutting it. Just be sure to poke a few slits into it with a knife, as best you can to allow for steam ventilation and lightly cover it with foil as an extra precaution.
Place the halves on a baking sheet, cut side up and bake until tender. (A knife should easily glide through the flesh.)
Baking times will vary according to the size of your squash; it can be between an hour and two hours.

Start the Pie Crust
Sift the flour, salt and baking powder together in a large bowl. Place dry ingredients into a food processor.
Add the shortening and the butter.
Pulse until the shortening and butter are mixed well and form a fine texture.
Turn the processor on low and add one tablespoon of the water at a time.
When the mixture just starts to come together and you can form a dough, stop adding the water. (You may not need to use all the water.)
Place the mixture on a cool surface and form a dough ball. Cut in half and form a disc out of the two halves.
Cover each with plastic and place in the refrigerator for no less than one hour (although, overnight is preferred.)

Prepare the Filling
Allow the squash to cool and peel the skin off.
Place the flesh of the squash in a food processor and pulse until smooth. Depending on the size of your squash, you may have much more pureed squash than the 4 c the recipe calls for. You can freeze the pureed squash to use at a later date.
If your squash puree is rather loose or particularly water, simply strain it through a fine mesh strainer to remove the excess liquid. (Note: if your thawed, pureed squash is runny, simply run it through a fine mesh strainer.)
In a large bowl, combine the eggs, sugar, evaporated milk, cinnamon, salt, ginger, and cloves with the pureed squash. Mix together.

Prepare the Pie Shell
Turn oven temperature up to 450° F.
One at a time, place the dough balls on a lightly floured surface and gently roll into a 10 inch round.
Wrap the dough over the rolling pen and place onto the pie pan.
Press the dough into the pan and tuck the edges under, over the lip of the pan.
Poke holes in the bottom of the crust with a fork.
Crimp the edges into a uniform shape.

Assemble the Pie
Pour half of the pie filling into one pie shell, half into the other.
Place the pies on the middle rack of the oven and bake for 15 minutes.
Turn the heat down to 325° F. and bake an additional 30 minutes.
Test doneness by poking a toothpick or knife into the pie about an inch from the crust edge; it should come out clean.
Cool pies completely.
Slice and serve with fresh whipped cream.

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