Grandma's Sweet Hubbard Squash Custard Pie

Ingredients

• 4 cups cooked and mashed sweet hubbard squash
• 1/2 cup white sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup milk
• 1 9-inch pie crust

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the squash, sugar, nutmeg, cinnamon, ginger, and vanilla extract.
3. In a separate bowl, lightly beat the eggs, then mix in the milk.
4. Pour the egg mixture into the squash mixture and mix until blended.
5. Pour into the prepared pie crust.
6. Bake in the preheated oven for 45 minutes, or until a knife inserted into the center comes out clean.
7. Allow to cool before serving.

Interesting Facts

• Hubbard squash is a winter squash, meaning it is harvested in the fall and can be stored for long periods of time.
• The flesh of the Hubbard squash is deep orange, sweet, and very flavorful.
• This type of squash is native to North America and has been cultivated for centuries.