Success: Molasses Blue Hubbard Squash Pie

Sunday, December 6, 2020

If you've been following along this week, you'll know that I took a 16.5lb Blue Hubbard Squash from the garden and gutted it into several different delicious dishes. Here's the final one, the piece de resistence! Molasses Blue Hubbard pie. Absolutely fantastic if you like molasses, and who doesn't. Man, it's good! The recipe is from TasteOfHome, but I'll recplicate below as it's so good I cannot lose it!

Ingredients

• 1 pie crust
• 1 large egg
• 1.5c cooked winter squash (Hubbard or butternut)
• 1 can (12oz) evaporated milk
• 1c sugar
• 2Tbsp molasses
• 1Tbsp corn starch
• 0.5tsp salt
• 1/8 tsp ground nutmeg
• 1/16 tsp ground ginger
• 1/16 tsp of ground allspice or cloves
• Whipped cream for serving

Directions

1. Preheat oven to 400 degrees.
2. Unroll crust into a 9 in pie plate, flute the edge
3. In blender, blend the winter squash and then add all the other ingredients
4. Pour mixture into the crust
5. Bake on lower oven rack for 10 minutes
6. Reduce oven to 325 degrees and bake until a knife inserted in the center comes out clean (50-55 minutes)
7. Cool on a wire rack and serve or refridgerate within 2 hours
8. WHIPPED CREAM and optional nutmeg dusting prior to serving, if you choose.
   
   To roast, just cut in half, oil cut edge, place cut-side down on baking sheet, and bake at 400 degrees for 1 hour. Makes lots and lots of leftovers. Can easily be frozen and used in soups or other dishes.