Hubbard Squash Cake

Ingredients

• Squash Puree:
• 2 pounds hubbard squash, unpeeled and cut into large chunks
• 3 tablespoons melted butter
• 3 tablespoons firmly packed brown sugar
• 3 tablespoons orange juice
• Pie Filling:
• 3 large eggs
• ½ cup heavy whipping cream
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 (9 inch) unbaked pie crust

Step 1

Warm 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, whisk together the butter, 3 tablespoons of brown sugar, and orange juice until smooth. Pour this mixture over the squash and toss gently to coat everything evenly. Pop the squash in the oven and roast for about 45 minutes, or until the skin looks blistered and the flesh is soft when poked. Once done, scoop out the flesh, discard the skin, and puree the squash in a food processor until smooth. Measure out 2 cups of the puree for the cake and save any extra for another use.

Step 2

Turn the oven down to 375°F (190°C) and move your oven rack to the lowest position. In a blender or with a whisk, combine the squash puree, eggs, ½ cup brown sugar, cream, allspice, cinnamon, ginger, and a pinch of salt until everything is nicely blended and smooth. Press your pie crust into a pie plate, then pour the squash filling in.

Step 3

Bake the pie on the lowest rack for 50 to 60 minutes. You’ll know it’s ready when the pie is puffed up and there’s a small, slightly wet spot in the center. Let it cool a bit before serving.