Sunday, October 26, 2014

It's a Hubbard Squash

The winter squash you probably didn't recognize is a golden Hubbard squash.  Most commonly it's used as a substitute for pumpkin, so anywhere you'd use pumpkin, like in soups, you can use this squash.  Or, even better... pie!

Photo via Reimer Seeds

To me, nothing says "Americana" more than a pumpkin pie.  In this case, the recipe even mentions a Hubbard squash specifically.  I'm happy to share (below) my pumpkin pie recipe.

But first, here's another of my favorites.  It's a dip that's highly reminiscent of pumpkin pie.  It's very quick to put together, and it's a great appetizer for get-togethers.  The ginger snaps are a perfect compliment as well.  As a matter of fact, it's inspired me to try making a ginger snap crust for this Thanksgiving's pumpkin pie.

Pumpkin dip
  • 8oz cream cheese
  • 8 oz pumpkin
  • 1 cup powdered sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • ginger snaps
Mix all ingredients well and serve with ginger snaps.

Burt's Pumpkin Pie
  • 2 Tbsp butter or margarine
  • 1-1/2 cup cooked fresh or canned pumpkin
  • 1 ½ tsp ginger
  • 2 tsp cinnamon
  • ½ tsp mace
  • ½ tsp ground cloves
  • 2 eggs
  • 2 Tbsp flour
  • 1/2 cup dark brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1 cup milk
  1. Line a 9" pie pan with pastry and keep it cool in refrigerator while you make up the pumpkin filling.
  2. Start your oven at 450 degrees.
  3. Melt butter and stir it into the pumpkin (or squash) along with the spices.
  4. In a separate bowl beat the eggs until light and frothy. Stir the flour, both types of sugar, salt and milk into the beaten eggs. Then mix the egg mixture and pumpkin mixture together with a gentle hand.
  5. Pour the filling into the unbaked pie shell and bake for 15 minutes. At the end of this time reduce the oven temperature to 375 degrees and bake for 45 minutes longer; or, until the tip of a knife inserted in the center of the pie comes out clean and shining.

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