|Green Hubbard Squash and Baby Pam Pumpkin|
|Opened and ready to take out the seeds to bake|
|The Hubbard squash and the pumpkin pureed together|
|Ready to bake as squash/pumpkin custard|
I got one little pumpkin so far from the garden. My husband went out to pick cucumbers and found a green hubbard squash that was ready too. I decided that I had had my fill of savory squash recipes lately so I thought I would see what the internet recommended for the use of these two things in a dessert. I found someone's recipe for hubbard squash pie and I decided that sounded like a good idea. I modified it a bit because I mixed my pumpkin with it. I used the recipe on a can of pumpkin I had in the pantry but used my squash and pumpkin instead. I roasted them and then pureed them together adding eggs, evaporated milk, sugar and pumpkin pie spices. I didn't want pie so I poured the mixture into 4 of my baking bowls. They baked up just like pumpkin pie filling, but I guess since there is no crust I made custard. My husband and I think they taste great! I love coming up with ideas to use up my garden vegetables.