Grandma’s Sweet Hubbard Squash Custard Pie
Hubbard squash is named after Elizabeth Hubbard, who introduced the variety in the mid-19th century.
This is vegetarian and gluten free recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Grandma’s Sweet Hubbard Squash Custard Pie
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Cut the Hubbard squash in half, remove the seeds, and place it cut-side down on a baking sheet. Bake for 45-60 minutes or until the squash is tender.
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Scoop out the cooked squash flesh and discard the skin. Mash the squash until smooth.
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In a large bowl, beat the eggs. Add the mashed squash, sugar, evaporated milk, cinnamon, nutmeg, and salt. Mix well.
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Pour the mixture into the pie crust.
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Bake for 45-50 minutes or until the custard is set and the crust is golden brown.
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Remove from the oven and let it cool for at least 2 hours before serving.
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Serve chilled or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 43g15%
- Sugars 25g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
