Mother hubbard squash pie

13 Jan

“Old Mother Hubbard
Went to the cupboard
To get her poor dog a bone;
But when she came there
The cupboard was bare,
And so the poor dog had none.”

I’m familiar with this old Mother Goose nursery rhyme but I’m not sure what, if any, connection it has to the mighty and delicious (or should that be mighty delicious?) hubbard squash.  We planted one hubbard squash plant this past summer, which should have yielded several squash.  Due to an unfortunate (but understandable) mix-up of the hubbard with a globe zucchini plant, we ended the growing season with only one full-sized hubbard squash.

A diptych with two photos of a bearded man with plastic framed glasses holding a large, green, hubbard squash. In the second photo, he is tossing it in the air.

Due to the “rarity” of homegrown winter squash at our house, it was of utmost importance that we put it to good use by fully utilizing its deliciousness.  I’m not sure why, then, I decided to use it as the filling in my first fully-homemade pie, considering that homemade pie crust is infamously finicky and difficult to get “just right.”  Now, I’d made several pies before, but always with store-bought crust.  Any purists out there may be scoffing at me, but honestly those Pillsbury refrigerated crusts aren’t half bad.  And they save a ton of time, as I found out from this cooking session.

Start to finish, it took me several hours to make a single pie.  That said, some of the extra time was due to using fresh squash rather than stuff from a can.  I peeled the squash, chopped it, roasted it in the oven, and then pureed it in the food processor.  The cool thing about making a squash pie is that from this point on you can follow any standard pumpkin pie recipe.

Image of a piece of pie crust cut into the shape of Oregon with a small heart cut out of the middle.

Back to the crust.  I followed the single crust recipe in The America’s Test Kitchen Family Cookbook.  One of the benefits of making your own crust is that you have the freedom to be more creative.  A trick that my dearest Momma often uses to add some visual pizzazz to her pies is to cut a shape out of the leftover crust.  She often adorns her pies with dainty little pie crust leaves and swirling vines.

Not wanting to be too much of a copy-cat (and, quite frankly, doubting my ability to handle something so fragile), I instead free-handed a rendition of my second favorite Oregon iconography.  Baked on a cookie sheet until brown, this tasty treat waited on the counter until the rest of the pie was finished baking.

Baked hubbard squash pie with a pie crust decoration of the state of Oregon with a heart cut out of the middle.

Upon first taste, I found the pie to be a great success.  If you’ve never had a pie with homemade squash or pumpkin, you’re really missing out.  I don’t want to be a culinary elitist; pie made with canned pumpkin is perfectly decent and I doubt you’d ever see me turn down a slice.  That said, once you try the alternative it’s difficult to go back.  As far as the crust goes, the critic in me thinks that it could have been flakier but I didn’t receive a complaint from any of my taste-testers.  In fact, people cleaned their plates!

While I’m on the topic, what’s the plural of squash?  Is it also squash?  I’m guessing that it isn’t “squashes” but I could be persuaded otherwise!

Trackbacks and Pingbacks

  1. Good seeds | Cast Iron Maiden - May 22, 2012

    […] to some user error on our part) but the squash was delicious!  We added it to soups and stews and I made a hubbard squash pie.  This year, we’re trying out this variety that grows “mini” hubbard squash, […]

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