Hubbard Squash Cake

This moist and flavorful cake is a wonderful way to enjoy the natural sweetness of squash. Perfect for cozy afternoons, it’s easy to make and sure to become a new favorite dessert.

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TIME1 hr 50 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

Squash Puree: 2 pounds hubbard squash, unpeeled and cut into large chunks 3 tablespoons melted butter 3 tablespoons firmly packed brown sugar 3 tablespoons orange juice Pie Filling: 3 large eggs ½ cup heavy whipping cream ½ teaspoon ground allspice ½ teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon salt 1 (9 inch) unbaked pie crust

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 400°F (200°C). Line a baking sheet with foil and spread out the squash chunks, flesh side up. In a small bowl, whisk together the butter, 3 tablespoons of brown sugar, and orange juice until smooth. Pour this mixture over the squash and toss gently to coat everything evenly. Pop the squash in the oven and roast for about 45 minutes, or until the skin looks blistered and the flesh is soft when poked. Once done, scoop out the flesh, discard the skin, and puree the squash in a food processor until smooth. Measure out 2 cups of the puree for the cake and save any extra for another use.

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Step 2

Turn the oven down to 375°F (190°C) and move your oven rack to the lowest position. In a blender or with a whisk, combine the squash puree, eggs, ½ cup brown sugar, cream, allspice, cinnamon, ginger, and a pinch of salt until everything is nicely blended and smooth. Press your pie crust into a pie plate, then pour the squash filling in.

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Step 3

Bake the pie on the lowest rack for 50 to 60 minutes. You’ll know it’s ready when the pie is puffed up and there’s a small, slightly wet spot in the center. Let it cool a bit before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure to cook the squash until very soft for the best texture.
- Use fresh spices like cinnamon and nutmeg to enhance the flavor.
- Avoid overmixing the batter to keep the cake tender and fluffy.

Why you’ll love it

This cake has a wonderful moist texture and a subtle sweetness from the squash. It’s a great way to enjoy seasonal produce in a comforting dessert that feels both hearty and light.

Serving ideas

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs nicely with a cup of tea or coffee for a cozy afternoon treat.

Storage & leftovers

Store leftovers in an airtight container at room temperature for up to two days. For longer storage, keep it in the fridge for up to a week or freeze slices wrapped tightly for up to three months.