Bev, a Master Gardener friend gave me a Boston Marrow Squash and challenged me to do something with it. She told me that the squash is used in canned pumpkin pie filling, so I figured’ why not? I had discovered a buttermilk pumpkin pie recipe in a magazine and the course was set.
The squash starts out about the size and shape of a football. My friend said she roasted hers for about an hour. I halved mine and microwaved each half for about 20 minutes. The squash skin is very tough. I had to use a cleaver and my 10 inch chefs knife to cut it. I really think the empty shell could be used in construction of bicycle helmets.
It takes sharp tools and some leverage to slice a Boston Marrow.
Half the in a 11-3/4 X 7-1/2 Pyrex baker. I added 1/4 inch of water, covered it with plastic wrap, punched a few steam vents in the wrap and zapped it on high for about 20 minutes. The skin is so tough that I had to flip the squash to see if it was done. I couldn’t pierce the skin with a meat fork!
The whole squash yielded about 1.75 quarts of flesh when cooked – 3.08 lbs. by my electronic scale.
Despite my less than perfect crust crimping, The result was a very good pie, a bit sweet for my taste And although the recipe called for sprinkling the top with powdered sugar, I prefer my pie mit schlagobers (with whipped cream). This pie was quite an adventure as you can read below.
TRUE CONFESSIONS OF A COCHINERO IN THE KITCHEN: In Spanish, a cocinero refers to a cook from the word cocina or kitchen. I can be messy in the kitchen, so I sometimes refer myself as a cochiner0 (messy or dirty) from cochino. a not to flattering word for dirty.
I baked two pies. Per recipe instructions, I baked them on a rimmed baking ban. When I pulled the oven rack out to test the first pie, it needed a few more minutes. I started to slide the rack back into the oven and it jammed and stopped. The pie didn’t. It fell off the rack into the back of the oven. The air in the kitchen turned blue with my expressions of displeasure and shock. A very cochino accident.
After the oven cooled off, I removed the gooey mess. In the interim, I pulled out the operators manual and figured out how to use the self-cleaning cycle. What an amazing thing that is! After the cycle finished there were just three or four tiny spots of gray ash that blotted up with a paper towel and the oven looks like new again.
My range has double ovens. I use the upper one most of the time. When I use the bottom one, it can be a challenge getting things in and out without kneeling or sitting on the floor. Something of a hassle for a guy who is getting “mature.” Still, I love the gas range especially at those times when having two ovens is a great convenience.
Cleaning cycle complete, my lower oven is showroom shiny again.
In spite of the oven accident, I enjoyed experimenting with the Boston Marrow squash. I’ll try the buttermilk pumpkin pie recipe again and see if there is a notable difference in the sweetness levels of the fillings.
Buttermilk Pumpkin Pie
15 – ounce can of pure pumpkin puree
1 stick unsalted butter, melted and cooled slightly
2 large eggs
3/4 C packed light brown sugar
1/4 C granulated sugar
1/4 tsp ground allspice
1/4 tsp ground cinnamon
3/4 C buttermilk
2 Tbsp all -purpose flour
Preheat oven to 375. Put a rimmed baking sheet in the oven to heat while you make the pie filling.
Whisk the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, allspice and cinnamon in a medium bowl until well combined. Add buttermilk and flour and whisk until smooth. Pour into your crust (I used a ready-made crust from the supermarket dairy case). Put the filled pie on the hot baking sheet and return the sheet to the oven. I cover the edges of the crust with strips of foil to prevent over cooking or browning. Bake until the filling is set, 50 minutes to an hour. The top of the pie may crack slightly. Dust with confectioner’s sugar just before serving.
The text of my squash pie was not as firm as pies I’ve made with canned pumpkin. It still held its shape when cut. If you use a scratch made crust, treat it as you always do for pre-baking or not. The ready-made crust I used did not need to be pre-baked before adding the filling.