Think Thanksgiving 1937 was probably the last time
that I had squash pie for the dinner. Grandma always made pie from Hubbard squash. It did taste a lot like pumpkin but with our own rich thick cream, hardly needed whipping, it was delicious. Don't know whether or not I can trust my memory but I believe it did taste even better than pumpkin.
Hubbard squash grew to enormous size and were so hard that gandad had to split them with an axe but the flavor of them baked was incomparable. One winter we had so many that grandad even split some and fed them to the milk cows who seemed to really enjoy the chunks of squash. They would contentedly chew them for it seemed like hours.