Pumpkin Pie

Here we have 6 Kabocha varieties represented: Dark orange Sunshine, Dark green Thunder, Pale pink Winters Blush, Bronze green Turtle Moon, Slate blue gray Winter Sweet, Coral colored Pink Panther.

I use winter squash to make all of our 'pumpkin' pies!

Japanese Kabocha winter squash specifically because their flesh is super dense, sweet and nutty.

Why use winter squash instead of pumpkin?

Because winter squash are much sweeter than pumpkins and you can cut your white sugar use by 25% when you make your pies.

Easiest way to use your winter squash for pie making?

I cut them into quarters, clean out seeds and pulp, peel the skin using veggie peeler, cut into 2X2 inch cubes, throw into a pot, add 1/2 cup water to pot for each winter squash you use( 2 squash=1 cup water and so on. ..)

Cover pot with lid, bring to a boil, turn town to lowest simmer, stir every few minutes, don't burn it! Once you can mash the cubes with your wooden spoon, it's done!

If the texture is too watery, cook down for a few minutes on higher heat with lid off, stirring all the time. Allow to cool, with lid off. If lumpy, blitz it with your hand mixer.

Why steaming Kabocha as opposed to roasting them for pie baking material?

Kabocha are just naturally way more dry-fleshed than other winter squash, too dry to roast and try to use for pie in my many years of pie making experience. Steaming is best .

Put one cup puréed , cooked winter squash into small freezer bag and label it , put in freezer until you need it for pies, cake, bread, soup, pasta sauce, curry, etc, etc.

One cup= one pie for most pie recipes for pumpkin pie.

I know many of you bought a lot of our winter squashes at the pumpkin patch this year, it's time to start eating them!

If you have really large winter squash varieties like Queensland Blue, Australian Pink Butter, Cinderella, Hubbard , etc, etc, they tend to have a more watery texture and are best roasted in the oven, cut into quarters or eighths , leave skin on, first before using for pies. The roasting method gets rid of water.

Happy winter squash projects in your kitchen!

Today was pies, next kitchen project for me is Thai coconut winter squash curry soup. It's vegan and so healthy, which we all need around the holidays due to all the pie eating. . .

I will post curry pics and techniques at that time.

****update:

Matt came in after I took pies out of oven and said we needed to taste test the pies, lol!!! . . .they are super tasty!