It’s that magical 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. These squash will keep for months, so you can enjoy all of the fall dinners that your heart desires.
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 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.
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What is Hubbard squash?
This blue-gray squash is an heirloom winter squash variety with bright orange flesh. 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.
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!
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!
Wondering how to bake 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.
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.
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