It has been a rather dreary, snowy November. The snow is wonderful but then it is followed by rain, which makes it dull and dreary. In order to combat the gray days we enliven our little shouse with laughter and industry.
After the busyness of canning Miss Serenity's deer, we embarked on a new endeavor - Hubbard Squash. Hubbard is HUGE! A fierce-some squash, Hubbard is definitely not for the faint of heart, but, because they are so large, they yield a plentiful harvest. With visions of pie and decadent squash bread floating through my head, I pressed forward to the goal and slay the Hubbard.
The tricky part, when dealing with a large squash, it cutting it open. More than once I considered resorting to a hatchet to breech the rind but, in the end, I just hacked it open with my largest butcher knife. After slicing it into pieces, I scraped the seeds out, cut it up into smaller chunks and arranged it on foil covered baking sheets to cook in the oven. It takes about 45 minutes to an hour at 400° to render the squash soft and ready to mash.
|Finally broken into!|
|Cut into chunks ready to bake|
|Soft and ready to scrape from the rind|
|A bowl of squash|
|Pureed in the blender and ready for anything|
|Rolling the crust onto the pie pan|
|Ready for filling|
|And to the oven|
|Decadent squash bread, ready for the oven|
|A stunning creation|
|Princess Dragon Snack is quite pleased with her scissor work!|
|Each one is unique and different - just like our children!|
|Swaying gently in the breeze of the fan|
And so, we welcome winter - with paper snowflakes and Hubbard squash.
A Lot of Pie Crust
1 T vinegar
1/2 C ice water
4 C flour
1 T sugar
2 tsp. salt
1 3/4 C shortening (or butter, or lard, or a combination of any)
Beat the egg with the vinegar and water. Combine the flour, sugar, salt. Cut the shortening in with a pastry cutter. Add liquid a little at a time until the crust forms a ball. Work dough until smooth. Either roll right away for put in the refrigerator for later.
This recipe makes enough for 2 double crust pies, with leftovers!
Hubbard Squash Pie
2 1/2 pounds of Hubbard squash - cut into chunks and seeds removed
1/2 C firmly packed brown sugar
3 large eggs
1/2 C heavy cream
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
2 T salted butter, melted
1 (9 inch) unbaked pie crust
Preheat oven to 400°. Line a large baking sheet with aluminum foil.
Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
Reduce temperature on oven to 375°. Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, pumpkin pie spice, salt and butter; process until smooth. Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.
Decadent Pumpkin (squash) Bread
1/2 C butter, softened
2 2/3 C sugar
2 C pumpkin (or squash)
2/3 C water
3 1/3 C flour
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ground cloves
2/3 C chopped walnuts (optional)
1 1/4 C chocolate chips
Cream butter and sugar together; beat in eggs, pumpkin and water. Blend in dry ingredients; fold in nuts and chocolate. Divide and pour into 2 greased 9"x5" loaf pans; bake at 350 degrees for 65 minutes.