THE RECIPE JOURNAL · Dessert
Hubbard Squash Pie Recipe
This cozy pie is a delightful way to enjoy the rich, nutty flavor of Hubbard squash. Perfect for sharing with family and friends, it brings a warm, comforting touch to any gathering or holiday table.
FROM THE KITCHEN • Hubbard Squash Pie Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C). Line a baking sheet with foil and spread out the squash chunks, flesh side up. In a small bowl, mix together the butter, 3 tablespoons of brown sugar, and orange juice until smooth. Drizzle this over the squash and toss gently to coat everything evenly. Roast the squash for about 45 minutes, until the skin is blistered and the flesh feels soft when poked.
02
Step 2
Once it’s done, scoop the flesh away from the skin and discard the skins. Blend the squash in a food processor until completely smooth. You’ll need 2 cups of this puree for the pie, so save any extra for another use.
03
Step 3
Turn the oven down to 375°F (190°C) and move your oven rack to the lowest position. In a blender or mixing bowl, combine the squash puree with the eggs, ½ cup brown sugar, cream, allspice, cinnamon, ginger, and a pinch of salt. Blend or whisk until the filling is nice and smooth.
04
Step 4
Press your pie crust into a pie dish, then pour the squash filling inside. Bake the pie on the lowest rack for 50 to 60 minutes. It’s ready when the pie is puffed up and there’s a small, slightly wet spot in the center. Let it cool before slicing and serving.
Why you’ll love it
This pie offers a rich, creamy texture with a subtle sweetness that stands out from traditional pumpkin pies. Its unique flavor comes from the Hubbard squash, which adds a nutty and slightly earthy taste. It’s perfect for cozy fall gatherings and holiday meals.
How to serve
Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It also pairs well with a sprinkle of cinnamon or a drizzle of maple syrup to highlight its warm flavors.
Storage & leftovers
Store leftover pie covered in the refrigerator for up to 4 days. To keep the crust from getting soggy, place a piece of parchment paper between slices. You can also freeze the pie wrapped tightly in plastic wrap and foil for up to 2 months.
