FREE: Blue Hubbard squash seeds

The listing, Blue Hubbard squash seeds has ended.

From my garden to yours these special seeds were grown in 2015 when my first daughter was born and saved then replanted in 2016 and grown to which the squash saved untill my second daughters birth in 2017 to which they were harvested, cleaned, and carefully air dried, my baby will be eating these as baby food this fall and these seeds are ready to grow this season!

The Blue Hubbard Squash—which is also called the New England Blue Hubbard—is a great choice for a sweet tasting winter squash to serve on a cold, late autumn evening. The flesh of the Blue Hubbard is deep orange. It is dense and starchy and has the nutty, sweet taste of a sweet potato!


2 1/2 pounds 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 teaspoons apple pie spice 1/2 teaspoon salt 2 tablespoons salted butter, softened 1 (9 inch) unbaked pie crust Add all ingredients to list
Directions
Prep
20 m
Cook
1 h 45 m
Ready In
2 h 35 m
Preheat oven to 400 degrees F (200 degrees C). 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 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
Reduce temperature setting on oven to 375 degrees F (190 degrees C).
Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.

Hubbard Squash Pie Recipe - Hubbard squash pie is a heartier-tasting pie than pumpkin pie and is a nice substitute on the Thanksgiving dessert table.