Winter Luxury Pie Squash has an orangish-tan rind with netting on it.
It grows to be 10 inches (25 cm) wide, 6 inches (15 cm) tall, and weigh about 6 to 8 pounds (2 ¾ to 3 ½ kg.)
The thick orange flesh cooks up very smooth, with a sweet, mellow, rich taste.
It is considered very good for pies.
1 large Winter Luxury Pie Squash (8 pounds / 3 ½ kg) has enough flesh to make 3 to 4 pies.
Cooking Tips
To prepare for pie use, cut the top off (in a fashion that it can be used as a lid), and scoop out the fibre and seeds. Replace the lid, and bake it at 350 F (175 C) for an hour or until it softens and starts to collapse in on itself. For a moister pie, omit the preparation step and just put it in the oven.
Allow to cool before attempting to cut into it or remove the flesh, as the pulp will be extremely hot.
Then purée the flesh in a blender, and use in your recipe.
Equivalents
1 x 5 pound (2 ¼ kg) Winter Luxury Pie Squash will yield 4 cups (2 ½ pounds / 1 kg) of pulp, enough to make 2 pies.
History Notes
Winter Luxury Pie Squash was developed by a farmer. Johnson & Stokes of Philadelphia acquired the rights to it, and released it in 1893. The 1893 version had pale yellow flesh. Ray W. and Edward E. Gill, of the Gill Brothers Seed Company, Portland, Oregon, released an improved variety in 1917.
Language Notes
Also known as just “Luxury Pie Squash.”