Grandma'S Sweet Hubbard Squash Custard Pie - cooking recipe

Ingredients
    2 1/2 pounds hubbard squash - cut into chunks and seeds removed
    1/2 cup firmly packed dark brown sugar
    3 large eggs
    1/2 cup heavy cream
    1 1/2 teaspoons apple pie spice
    1/2 teaspoon salt
    2 tablespoons salted butter, softened
    1 (9 inch) unbaked pie crust
Preparation
    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.

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