Hubbard Squash Pie

Adapted from http://allrecipes.com/recipe/grandmas-sweet-hubbard-squash-custard-pie/.

For each pie:

• 2 cups roasted Hubbard squash (squash was roasted in foil at 350 degrees until tender)
• 3 eggs
• 1/2 cup half and half (original used cream)
• 1 tsp cinnamon + 1/2 tsp nutmeg + dash allspice (original used 1.5 tsp apple pie spice)
• 1/2 tsp salt
• 1/2 cup brown sugar, packed
• (original added butter to the filling)
• 1 piece unbaked pie crust dough

1. Preheat oven to 375.  Roll out pie crust into 9" pie pan.
2. Blend all other ingredients together until combined.  Fill crust.
3. Bake for 1 hour.

The project here was not the pie, but handling the squash!

Bitter Lemon (Variation)

Bitter Lemon (Variation)

Schweppes Bitter Lemon was hard to find in the US during the best of times.  Since I don't get to Europe often enough I wanted a more cost-effective substitute that didn't involve paying shipping to any online importers.  The real Schweppes has a stronger lemony punch and a lot more sugar which I still miss, but this version has a much fresher vibe than Fever Tree.  (Sorry Fever Tree.  I still like your products a lot.)

• Juice of 1/3 lemon
• 6 dashes Angostura Bitters
• 8 oz tonic water (1 can Hansen's)

1. Combine juice and bitters, and top off with tonic water.