Hubbard squash recipes
It’s that time of the year when all of the varieties of winter squash start showing up at farmer’s markets and grocery stores. I’ve rounded up my favorite blue Hubbard squash recipes to showcase this beauty. Hubbard squash is available from early fall through early to mid-winter, so start looking for them now and discover all the different ways you can enjoy it.
Many people stumble upon this hard-shelled, grayish blue squash at a market and assume it is ornamental, never imagining that it is not only edible, but delicious. Hubbard squash will keep for months, if stored properly, and the flavor intensifies as they sit.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
What is Hubbard squash?
An heirloom winter squash variety with bright orange flesh, their shells can be green, golden, blueish gray or orange. They are not quite as sweet as other winter varieties and the flesh is slightly drier than that of a butternut or acorn squash.
It is dense and slightly nutty, making it the perfect vessel for lots of tasty fillings. Just scoop out the seeds (save them for roasting) and fill with whatever delicious combination you crave.
FAQ’s
Because this particular squash isn’t normally found at the grocery store (although I have occasionally seen them at places like Whole Foods or Sprouts in the fall), many people aren’t familiar with it.
These are the questions that I get most often from readers who want to know more about blue Hubbard squash recipes.
Yes! They are not an ornamental squash. They are delicious and can be used in both sweet and savory recipes.
Hubbard squash tastes like a slightly nuttier combination of pumpkin and sweet potato.
The short answer is no. The skin is very tough.
Most Hubbard squash weigh anywhere from 5 – 15 lbs. There have been a few 40+ pound squashes, though!
How to cook Hubbard squash
Wondering how to cook Hubbard squash? The easiest way to cook this winter squash is to cut it in half, clean out the seeds and roast it in the oven, cut side down.
This is a picture of a Hubbard squash cut in half. You can see the beautiful orange flesh studded with large white seeds.
Blue Hubbard squash recipes can be swapped out with any firm seasonal squash. If you have a recipe that calls for butternut, buttercup, acorn or kabocha squash, you can use any color (blue, orange or green) Hubbard squash instead.
Need to figure out how long to cook Hubbard squash? For a 6 pound squash, I roast it at 350°F // 177°C for about 45 minutes.
Hubbard squash nutrition
Rich in beta carotene, vitamin A and vitamin C, winter squash is a nutrient-dense food and one cup of cooked squash is approximately 100 calories.
Hubbard squash is a great swap for butternut or pumpkin. You can even use the purée in place of canned pumpkin in recipes like pumpkin muffins or pumpkin empanadas.
Please share
If you love any of these recipes, please give them 5 stars!
Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook, Instagram or pin it to your favorite recipe board.
Hubbard squash recipes
A collection of over a dozen Hubbard squash recipes, both savory and sweet.
How to make Hubbard squash bread
A simple homemade Hubbard squash bread recipe that is full of autumnal flavors. Topped with a crunchy cinnamon sugar crown, this delicious loaf stays moist for days with the addition of applesauce and cooked squash.Â
Hubbard squash muffins with maple glaze
Tender Hubbard squash muffins topped with a vanilla maple glaze for a delicious anytime treat.
How to cook Hubbard squash
If you’ve recently stumbled upon this blue beauty at a farmer’s market, you may find yourself wondering how to cook Hubbard squash. Well, you’ve come to the right place - there is no shortage of ways to prepare this delicious winter squash.
Red curry Hubbard squash soup with coconut
Hubbard squash soup with coconut milk, lemongrass, lime leaves, and red curry paste is full of flavor and simple to prepare. It’s a delicious twist on a fall classic.
Roasted Hubbard squash seeds
Roasted Hubbard squash seeds are an easy and healthy fall treat. Roasted Hubbard squash seeds take roughly 15 – 18 minutes in the oven.
Hubbard squash pasta
Roasted Hubbard squash combined with blue cheese and sage making this Hubbard squash pasta the perfect cozy dinner full of fall flavors.
Stuffed Hubbard Squash Recipe with Rice
This stuffed Hubbard squash recipe is perfect for your holiday table, but is also right at home on the weekday dinner menu.
Hubbard squash bisque
Velvety smooth, Hubbard squash bisque is the perfect cold-weather cozy supper.
Stuffed Hubbard Squash
Stuffed Hubbard Squash with baby kale, golden raisins and wild rice blend makes a delicious vegan fall dinner.
Hubbard Squash Lasagna Roll-Ups
Easy Hubbard Squash lasagna rolls are a delicious and easy vegetarian dinner that everyone will love.
Roasted Hubbard Squash
Oven-roasted Hubbard squash with maple pomegranate glaze is a delicious side, perfect for weeknight dinner, but impressive enough for your holiday table.
Taco-stuffed Hubbard squash
Taco-stuffed Hubbard squash is a delicious and healthy twist on taco night.
How to bake Hubbard squash whole
Bake Hubbard squash whole for the simplest way to prepare this winter squash.
Thanks for stopping by! Have a delicious day 🙂
Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!
Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!
I found your recipe when looking to roast a giant Hubbard squash that I got from Farmers Market delivery on a whim. I followed your whole roasted recipe and it worked great! I roasted seeds right after. I can’t wait to make soup and muffins tomorrow!
Hi Liz! HOORAY!! I’m so happy your found my recipe. It’s pretty easy, right? Let me know how the muffins and soup go! 🙂
I tried both ways of “skinning” my 18lb Hubbard squash: baked 1/2 wrapped in foil, pared the other half uncooked, with a knife. The baked version was much easier! But it took much longer! So far, I have made a side-dish which came out somewhat soupy, maybe because I left out the potato🤨. Making soup next. It’s a lot of squash!!
Hubbard is a BIG squash, so it does take a little while! But, you can FREEZE some of the flesh so you don’t have to use it all at once!