Sweet Hubbard Squash Custard Pie Recipe

Ingredients

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

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil for easy cleanup.
2. Arrange the prepared Hubbard squash pieces evenly on the lined baking sheet.
3. Bake in the preheated oven until the squash skin is nicely browned and the flesh is tender, approximately 45 minutes. Allow the squash to cool completely before handling. Once cooled, scoop out the flesh from the squash using a spoon.
4. Reduce the oven temperature to 375 degrees F (190 degrees C) for the next stage of baking.
5. Place 2 cups of the cooked squash flesh into the bowl of a food processor. Pulse until the squash is completely smooth. Add the eggs, brown sugar, cream, melted butter, apple pie spice, and salt to the food processor. Pulse again until all ingredients are thoroughly combined and the mixture is smooth. Carefully pour the prepared squash filling into your favorite pie crust.
6. Bake in the preheated oven until the filling has risen and is set, approximately 1 hour. Check regularly to prevent burning.

Nutrition

• Calories: 327 kcal
• Fat Content: 18 g
• Fiber Content: 1 g
• Sugar Content: 14 g
• Sodium Content: 328 mg
• Protein Content: 7 g
• Cholesterol Content: 98 mg
• Carbohydrate Content: 37 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g