Hubbard Squash Pastry

Ingredients 0/13

Step 1

Lightly heat your oven to 400°F (200°C). Line a baking sheet with foil and place the squash chunks on it, flesh side up. In a small bowl, mix together the butter, 3 tablespoons of brown sugar, and orange juice until smooth, then pour this over the squash and toss to coat everything well. Roast the squash for about 45 minutes, until the skin looks blistery and the flesh feels tender. Once it’s done, scoop the flesh away from the skin and discard the peel. Blend the squash in a food processor until smooth, then measure out 2 cups of the puree (save any extra for another time).

Step 2

Turn the oven down to 375°F (190°C) and move a rack to the lowest position. In a blender or with a whisk, combine the squash puree, eggs, ½ cup brown sugar, cream, and the spices (allspice, cinnamon, ginger, and a pinch of salt) until everything is well mixed and smooth. Press your pie crust into a pie dish, pour in the squash filling, and bake for 50 to 60 minutes. You’ll know it’s ready when the pie is puffed up with just a small wet spot in the center. Let it cool a bit before serving.