Ingredients:
2 1/2 lbs. Hubbard squash - cut into chunks and seeds removed
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream
1 1/2 tsp. Cinnamon Pear Balsamic
1/2 teaspoon salt
2 tablespoons salted butter, softened
1 - 9 inch unbaked pie crust
2 1/2 lbs. Hubbard squash - cut into chunks and seeds removed
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream
1 1/2 tsp. Cinnamon Pear Balsamic
1/2 teaspoon salt
2 tablespoons salted butter, softened
1 - 9 inch unbaked pie crust
Preheat oven to 400°F. 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 45 minutes. Allow to cool before handling. Remove flesh from squash using a spoon. Reduce temperature setting on oven to 375°F. Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, Cinnamon Pear Balsamic, salt, and butter; process until smooth.
Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.
*Tested in Fall Harvest cooking class
