Did you know that the blue hubbard squash will make the second-best pumpkin pie you will ever taste?
This large size squash with its blue-hued skin and golden center is smooth, sweet, savory, and just a little bit nutty.
But first, how do you cut this thing?
Local Emmy Award-winning producer and television host, Doug Oster recently created this video with Randy Soergel of Soergel Orchards in Wexford on how you can cut it open.
Watch the video below and then check out Doug’s recipe for Blue Hubbard Squash Pumpkin Pie.
Doug’s Easy Blue Hubbard Squash Pumpkin Pie
- Cut a blue Hubbard squash in half and bake for one hour at 350 degrees
- 1 sheet refrigerated pie crust or make your crust
- 1 large egg
- 1-1/2 cups mashed cooked Hubbard or butternut squash
- 1 can (12 ounces) evaporated milk
- 1 cup sugar
- 2 tablespoons molasses
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Optional: Sweetened whipped cream and additional ground nutmeg
- Preheat oven to 400°.
- Unroll crust into a 9-in. pie plate; flute edge.
- In a large bowl, whisk together egg, squash, milk, sugar, molasses, cornstarch and salt.
- Pour into the crust; sprinkle with nutmeg.
- Bake pie on a lower oven rack 10 minutes. Reduce oven setting to 325°; bake until a knife inserted in the center comes out clean, 45-50 minutes.
- Cool on a wire rack; serve or refrigerate within 2 hours.
- If desired, top with sweetened whipped cream and additional ground nutmeg.
You can catch Doug hosting The Organic Gardener Radio Show, every Sunday morning at 7 a.m. on Pittsburgh’s KDKA Radio. You can also read his feature articles in the Pittsburgh Earth Day’s Green Voice e-newsletter.
(By the way, the best pumpkin pie you will ever have is at Soergel’s!)