Hubbard Squash Pie
120 mins (prep 60, cooking 60)
11 ingredients
6-10 servings
Hubbard squash is sweeter and heartier than pumpkin, and one year, we got a Hubbard to grow to 27 pounds! We made many of these pies that year. You can easily substitute Butternut Squash with great results--this pie will turn out more delicately flavored. Serve either one cold from the refrigerator or slightly warm. Whipped cream, with a dash of nutmeg, makes it extra special.

Categories:  easy , <-4-hours , pies-and-tarts , time-to-make , dessert ,
Share on Newzsocial



Serving Size (139.48 g)
Servings 6
Amount per Serving
Calories 233.18 Calories from Fat 121.32
% Daily Value *
Total Fat 13.48g 124.45%
Saturated Fat 8.38g 251.36%
Trans Fat 0.24g %
Cholesterol 42.91mg 85.82%
Sodium 256.74mg 64.18%
Total Carbohydrate 28.82g 57.63%
Dietary Fiber 1.11 g 26.65%
Sugars 26.98 g %
Protein 1.51g 18.16%
Vitamin A 662.06IU% Vitamin C 18.08mg%
Calcium 54.18mg% Iron 0.54mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggs, ground ginger