Who’s Ready For Pie?
November 20, 2019
From the simplequietmodern archives, two recipes that’ll finish off your Thanksgiving feast beautifully. First, Brown Sugar Hubbard Squash Pie where the roasting of the squash brings a depth of flavor you just can’t get from canned pumpkin. Then a twist on another Thanksgiving favorite with Sour Cream Apple Pie. Better make them both…you know everyone’s going to want pie.
The recipes and previous posts can be found here:
https://simplequietmodern.com/?s=Hubbard+Squash+pie
photos: gp
Who wants pie?
February 24, 2013
It held me in good stead as a decorative object from early fall right through the holidays. Now this gorgeous Winter squash, the Hubbard, is about to be transformed into a simple comforting treat. This recipe for Brown Sugar Hubbard Squash Pie claims to be heartier and more flavorful than canned pumpkin, but equally creamy. Even with the added process of cutting this monster up and baking it off into the master roasted squash puree could not have been simpler or more economical. One finished pie down and there is enough puree to freeze that will make 4 more or anything else you can conjure that requires cooked squash…Gnochi, Soup, Lasagna? That said, the end result looks fantastic. I think it’s time to put on some coffee and start cuttin’. 
It’s not orange,
September 30, 2012
but it still says Fall to me. For years I have opted for a Hubbard squash as a fall season decorative object. They are large in scale so you can easily get by with one and make a statement, and, they are interesting…really… the color, the texture, the matte finish… they present themselves more like an elegant clay sculpture than vegetation. You can’t go wrong with them grouped with your planted containers at the front door or set in the middle of your dining room table with the addition of some fruit, like these chartreuse Gingergold apples. A beautiful way to usher in Autumn…the fact that it will also end up as dinner, well, that’s just added value.
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