I was delighted to find a Blue Hubbard squash at my local grocers the other day. I felt immediately homesick for New England when I laid my eyes on it. There is only one thing a chef can do to cure that. Cook that sucker!!! It weighed about 4.5 pounds and I knew there was pie and soup in the near future. I got it home and turned on the oven and began the roasting process. I decided to Instagram as I went or you can find my process on our “Pies In So Many Ways” Pinterest board. Do not let the massive size of this squash stop you from trying. You will truly miss out on a real find. Butternut squash will work just fine if you cannot find the monster blue.
1 blue hubbard or butternut squash
1/2 cup firmly packed dark brown sugar
3 large eggs (room temp) they incorporate better
1/2 cup heavy cream
1/2 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp fresh ground nutmeg
1/2 tsp. salt
Process for roasting the squash
Cut squash in large chunks and roast in a 400° oven for up to 1 hour. It depends on the size of chunks. A sharp knife should slide in and out easy when it is done.
2 lb. Blue Hubbard or Butternut squash, to yield 2 cups of puree
3 Tbs. unsalted butter, softened
2 Tbs. firmly packed dark brown sugar
3 Tbs. orange juice
Place about 2 lbs of the roasted squash in the the food processor. Add the butter, the brown sugar and the OJ and process until very smooth. Set aside until your ready to make the custard.
Process for making the custard
1. Whisk all the above ingredients in a bowl with 2 cups of puree until very well incorporated and smooth. Remember there
is cream in that mixture so a bit gentle but
mix it well.
2. Pour the mixture into you favorite pie crust and bake in a 375° oven for 50 minutes.
3. Turn pie about half way through the baking time.
4. Check pie after 50 minutes – there should be a little wet spot in the center of the pie. If that spot seems bigger than a half dollar than cook another 10 minutes your should be good to go then.
5. Take pie out of the oven and let it rest for about 20 minutes if you can. Leaving this pie alone is the hardest part of this recipe.
Oh did I mention a nice glass of Tokjai or Sauterne would be killer with this? OMG! I’m having some right now.