As promised here are the results of my blue hubbard experiment. Blue hubbard makes pie that tastes exactly like pumpkin pie. It is pretty delicious. I followed the directions given here. I know nothing about the blog I just linked except that they have a great pie recipe.
|The rinsed blue hubbard awaits its cleaving.|
|The knife has entered its side! It took a good 10 minutes to wedge this big guy open. This is my large chopping knife.|
|The inside looks like a squash to me!|
|Pulpy, seedy insides.|
|Further chopping. This photo was take by G.|
|One half of the hubbard ready to roast for 45 minutes (right), while the other half awaits its fate (left).|
After both halves were roasted and cooled. I spooned/scraped out as much of the insides as would come out and then pureed in my blender about 1/3 cup at a time. I ended up with 6 lbs of puree. Each pie takes 15 oz. of puree. That means I can make 6 pies out of this monster, or 12 loaves of “pumpkin” bread, or some of each… TIP: If you are going to try this at home, a food processor would handle the hubbard flesh much more easily than the blender. When I made the pie, I re-pureed the squash with the eggs for the pie. It came out super smooth.
|My two homemade pie crusts awaiting filling. I use the recipe in the Joy of Cooking, 75th Anniversary Edition.|
|The small mortar and pestle from the set of three given to me by my sweet husband for my birthday. This was the first time I got to use it.|
|Once I needed whole cloves and ground cloves, so I just bought whole and decided to grind my own cloves. Here are cloves awaiting grinding.|
|The pies ready to bake.|
|Delicious pie and a three year olds’ hair.|
2 thoughts on “Blue Hubbard “Pumpkin” Pie”
But was the pie tasty? ;P
Thanks for G's photo. It was so adorable to hear her taking them! 😀
I wish that the inside was blue, too…
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