Hubbard Squash Pie.....Give it a try....

I've decided to dedicate this week to the beautiful Hubbard Squash.....

Hmmm....what to do with this 9lb 9.25oz. beauty.

First ....I had to break down and buy some Crisco....

Then I made a double pie crust

The larger crust is for the bottom of the pie plate and the little one is for the cut outs.

Cut Mr. Hubbard in half.....

The recipe says you need 2 to 2 1/2 lbs of squash....trust me you need 2 1/2lbs.

Cut into chucks and place on a foil lined baking sheet.

Brush the butter, brown sugar and orange juice mixture on all the chopped squash pieces.

Roast for about 50 minutes...brushing on a little more butter mixture about half way thru.

Cut softened squash away from the peel....

And toss into the blender...and puree

Measure 2 cups puree.

Add spices, cream and eggs and whisk together...

Pour into the unbaked pie crust and use some sort of leaf cookie cutter for a fancy edge

Brush a beaten egg (with a little cream) in a bowl and go around the edges of the pie crust...

then the leaf cutouts....

Then press the leaves into the edges of the crust and bake on the lowest rack in the oven.

Make sure your "crust" leaves are not super thick or they will fall into the pie.

You want them to look like this....kinda earthy...with just a little bit of filling on the edges...

Survey says.... 3 out of 3 people in Mavis's house say "This pie rocks the house"

"Mom....it tastes just like pumpkin pie" said the monkey boy....

Grunt...Grunt..."Is there anymore" says the handsome husband....

"Not if I'm going to eat some for breakfast and lunch tomorrow"...said Mama Mavis

Stay tuned.......As The Squash Turns.........Hubbard Squash Part 2....Tomorrow.