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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.

Sweet Hubbard squash recipes on wooden cutting board with dish of butter in the background.

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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.

Various sizes of Hubbard squashes on a black background. Some are sliced in half and some are whole.

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.


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.

Hubbard squash soup in white bowls with roasted squash seeds on top.

These are the questions that I get most often from readers who want to know more about blue Hubbard squash recipes.

Can you eat Hubbard squash?

Yes! They are not an ornamental squash. They are delicious and can be used in both sweet and savory recipes.

What does blue Hubbard squash taste like?

Hubbard squash tastes like a slightly nuttier combination of pumpkin and sweet potato.

Can you eat the skin?

The short answer is no. The skin is very tough.

How big do Hubbard squash get?

Most Hubbard squash weigh anywhere from 5 – 15 lbs. There have been a few 40+ pound squashes, though!

Hubbard squash muffins with maple glaze and sprinkles on white marble background.

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.

Hubbard squash standing up on it's end, sliced in half, showing the inside with seeds.

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.

Roasted squash on white platter with glaze drizzled on top.

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.

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Hubbard squash recipes pin image for Pinterest.

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Hubbard squash recipes

A collection of over a dozen Hubbard squash recipes, both savory and sweet.

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!

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  1. 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!

    1. 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! 🙂

  2. 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!!

    1. 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!

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