Hubbard squash recipes

Name: Hubbard squash pasta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 3 lbs. Hubbard squash, halved and seeded (about 2 cups cooked); 5 tbsp. olive oil; 3 cloves garlic; 1 1/2 ounces blue cheese (gorgonzola dolce or bleu d'auvergne recommended); 1 cup chicken or vegetable stock; 1 lb. short pasta (penne, fusilli, rigatoni); 1/4 cup heavy cream; 1/2 cup pasta water, reserved; 1/2 cup packed sage leaves; salt and pepper to taste

Hubbard squash pasta with sage

November 23, 2021

Home » Hubbard squash recipes

Roasted Hubbard squash combined with blue cheese and sage make this Hubbard squash pasta the perfect cozy dinner for cool evenings when you’re craving comfort food, but also something full of fall flavors. The creamy squash sauce is balanced perfectly with the saltiness of the blue cheese, making this pasta dish a delicious autumn meal.

Hubbard squash pasta with sage and blue cheese in shallow pasta bowls with gold forks on the side.

This Hubbard squash pasta serves a crowd, making it perfect for gatherings like family dinners or holidays. We love all kinds of stuffed squash recipes during the fall and winter months, so I knew this would be a hit.

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Hubbard squash pasta

This simple pasta dinner swaps out the usual tomato with a creamy squash and blue cheese sauce. The roasted squash is blended up, then tossed with your favorite short pasta.

Pot of squash pasta with fried sage leaves.

If Hubbard squash isn’t available, you can substitute with butternut, kabocha or buttercup squash for an equally delicious meal.

Ingredients

To make this simple pasta dinner, you’ll only need about 8 ingredients, most of which you already have. One of the things I really love about this recipe is how easy it is to make.

I used chicken stock (because it’s what I had), but swap that with vegetable stock to keep this meal vegetarian.

For this pasta sauce recipe, I would recommend a mild blue cheese. Try a gorgonzola dolce or bleu d’auvergne for this Hubbard squash pasta.

A very strong-flavored blue cheese will overpower the delicate sauce. Trust me on this – when I was testing this recipe, I chose a strong blue and it took over the dish.

Pot of pasta with Hubbard squash sauce and fried sage leaves on top.

The squash pasta sauce is so creamy and silky, you’ll never miss the tomato. Everything comes together in perfect harmony – the roasted squash, cream, garlic, blue cheese and sage.

How to fry sage leaves

Fried sage leaves are a nice garnish that look fancy, but they are really simple to make. Pour enough oil into a small pan to cover the bottom of the pan. Heat the oil over medium heat and carefully place the leaves into the oil.

Fry leaves for about 30 seconds, then flip over and fry for an additional 15 – 30 seconds until crispy. Drain on paper towels to absorb excess oil. Sprinkle with kosher salt (Diamond Crystal preferred) while warm.

How to make squash pasta

The first bit of business is roasting the squash. This is a great thing to do ahead of time, if needed. Then, scoop the flesh out and toss it straight into the blender.

Plates of pasta with squash sauce, garnished with fried sage leaves.

Put the pasta on to boil while you’re making the sauce. The pasta should take about 10 minutes to cook, and it only takes a few minutes to blend up the sauce, so everything will come together at the same time.

Penne pasta with squash sauce and blue cheese.

Finally, to finish it off, fry a few sage leaves to garnish the squash pasta. This beautiful meal is not only nutritious, thanks to the Hubbard squash sauce, but it is simple to make.

What can I serve with Hubbard squash pasta?

Nectarine blue cheese spinach salad – This is a light and refreshing salad.
Sautéed broccolini – Delicious side dish, served with a citrus dressing.
Cranberry upside down cake – Tart and sweet, this cake is the perfect ending.

Please share

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I hope you love this Hubbard squash pasta as much as we do! Please consider rating and/or commenting.

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Yield: 8 servings

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.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

3 lbs. Hubbard squash, halved and seeded (about 2 cups cooked)
5 tbsp. olive oil
3 cloves garlic
1 1/2 ounces blue cheese (gorgonzola dolce or bleu d'auvergne recommended)
1 cup chicken or vegetable stock
1 lb. short pasta (penne, fusilli, rigatoni)
1/4 cup heavy cream
1/2 cup pasta water, reserved
1/2 cup packed sage leaves
salt and pepper to taste

Instructions

Preheat oven to 400°F (375 convection) / 200°C. Drizzle 2 tbsp. olive oil over squash halves and season with salt and pepper. Place cut side down on parchment-lined baking sheet and roast for 30 - 45 minutes, until very soft.
Remove squash from oven and let cool slightly. While squash is cooling, cook pasta according to package directions.
When squash is cool enough to handle, scoop flesh from squash and place in pitcher of blender. Add garlic, cream and stock to the blender, then purée until smooth.
Drain pasta, reserving 1/2 cup of water. Toss pasta with squash sauce in a large pot, adding a few tablespoons of pasta water at a time, if needed, to loosen the sauce.
Break up blue cheese and sprinkle over warm pasta, stirring to let the cheese melt and incorporate into the sauce. Cover and set aside to keep warm.
Heat remaining oil in a small skillet and fry sage leaves for one minute, or until crispy. Remove from pan and place on paper towel to absorb excess oil. Garnish pasta with fried sage leaves and serve.

Notes

*Reserve a few fried sage leaves to garnish individual bowls, if desired.

How to make Hubbard squash bisque

November 8, 2021

Home » Hubbard squash recipes

Roasted Hubbard squash bisque is a velvety smooth, puréed vegetarian soup that is super easy to make. Plus, it is gluten-free and easily made vegan with one simple swap. This Hubbard squash recipe is the perfect cold-weather supper.

Hubbard squash bisque with swirls of cream in white bowl.

This squash soup is also great for making ahead and meal-prepping. It is delicious, nutrient-dense lunch for the work week. For a seafood spin, try this langostino bisque.

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.

Hubbard squash soup

Squash bisque or soup is perfect for this time of the year when the weather starts to cool down and we want to cuddle up on the couch with something cozy to eat.

Thick and hearty, this Hubbard squash bisque ticks all the boxes: it’s delicious and filling, it’s good for me and it’s perfect for making ahead.

Squash soup in a white bowl with roasted pepitas.

It’s also a staple on many holiday tables, including ours. Because this squash soup is velvety smooth, I find myself sipping it from a mug while I’m working at my desk for a quick and easy lunch.

Bisque ingredients

The ingredients for Hubbard squash bisque are common items found in most kitchens. I’ve kept the ingredients for this squash bisque soup fairly simple and straightforward to allow the squash flavor to shine.

If you’ve had butternut squash bisque, it will taste very similar. Hubbard is a bit earthier in flavor than butternut, so it will really taste of squash, in the best possible way.

How to make squash bisque

Making bisque is a snap, really. It’s one of those dishes that most people only order at a restaurant because the assumption is that it is difficult to make. I’m here to tell you that is completely false. It seriously could not be easier.

The first step is to cook Hubbard squash for the soup. The easiest way is to split it in half, remove the seeds and roast in a hot oven. Roasting the squash is not only the easiest method, it also delivers the best flavor.

The edges of the Hubbard squash will caramelize in the oven, giving your bisque an amazing flavor. Then sauté some onions and garlic in olive oil or butter until they are softened.

Add the roasted Hubbard squash, sautéed onions and garlic, and roasted carrot to a blender.

The blender I own is a Vitamix. It isn’t inexpensive, but it is the industry standard in professional kitchens. It can handle anything you throw at it and this blender lasts forever. It also allows you to manually control the speed of the blades – that’s a game-changer.

Pour in the chicken stock and blend it all up until it is completely smooth. In a standard blender, this will take a few minutes. A powerful immersion blender will work (the one I own and recommend is the Breville BSB510XL), but it will be difficult to get it as velvety smooth as a regular blender with a pitcher.

Pouring stock into blender of ingredients.

After a few minutes in the blender, this is what your Hubbard squash bisque will look like – completely smooth, thick and absolutely gorgeous.

Squash bisque FAQ’s

Can I freeze this Hubbard squash bisque?

Yes! It freezes beautifully. You’ll want to freeze it BEFORE you add the cream, though. Dairy tends to get grainy after it has been frozen, so I’d leave that out until you’re ready to reheat and eat.

How can I make this squash soup vegan?

Swap full fat coconut milk for the heavy cream and voila – it’s vegan. You could also use any type of non-dairy milk that you like, but it will not be quite as thick.

What’s the difference between bisque and soup?

A bisque is traditionally made with cream and it is smooth and generally fairly thick. A soup can be anything from a brothy affair – like a chicken noodle to something thicker like a potato soup.

How to swirl cream on soup

If you’ve ever tried to make pretty swirls on top of soup with cream only to have it feather and run all over the place – keep reading.

There are a few tricks to this and I’m going to tell you EXACTLY how we do this in restaurants, so you can replicate it at home.

First, you need heavy cream that is very cold. I usually put mine in the freezer for about 15 minutes to get it super cold.

Next, you’ll need a squeeze bottle. They come in handy for so many things, not just swirling cream on a bowl of soup!

Pour the ice cold cream into the bottle, screw the top on and cover it with your finger while you shake vigorously for about 20 – 30 seconds. Don’t be gentle with it – you need to incorporate air into the cream – this is what helps it float on top.

You can whip it with a whisk, but this is faster and less hassle. After the cream has increased in volume, add circles of cream on top of the soup.

Finally, use a thin skewer or a toothpick to swirl the edges of the cream into a pretty pattern. That’s it. Once you know the trick to it, it’s super simple.

Hubbard squash bisque on wooden board with pepita seeds.

Velvety smooth Hubbard squash soup is easy enough for weeknight cooking, but it is the perfect starter for a holiday meal.

More squash recipes

Stuffed Hubbard squash with sausage and rice.
Vegan stuffed squash with kale and wild rice.
Coconut curry Hubbard squash soup
Hubbard squash lasagna rolls
Vegetarian stuffed Delicata squash

If you love this recipe, please give it 5 stars!

I hope you love this Hubbard squash bisque as much as we do! Please consider rating and/or commenting.

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 or pin it to your favorite recipe board.

Yield: 6 cups

Hubbard squash bisque

Velvety smooth, Hubbard squash bisque is the perfect cold-weather cozy supper.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

3 lb. Hubbard squash, cut in half, seeds removed (or, about 2 1/2 cups cooked)
1 large carrot, peeled and cut into 2" pieces
1 yellow onion, diced (about 1 cup)
4 cloves garlic, minced
3 tbsp. olive oil or butter, divided
2 tsp. salt (+ more to taste)
1 tsp. black pepper (+ more to taste)
3 cups vegetable stock or broth
1/2 cup heavy cream (or coconut cream) + 1/4 cup for swirls, optional
1/4 tsp. nutmeg
1/4 cup pepita seeds for garnish, optional

Instructions

Preheat oven to 350°F / 177°C/ Gas mark 4.
Drizzle Hubbard squash halves and carrot with 1 tbsp. olive oil, 1/2 tsp. salt and 1/2 tsp. black pepper. Roast squash, cut side down, and carrot, for 30 minutes, or until soft. (Remove carrot earlier if it begins to burn).
In a medium pan, sauté onion and garlic over medium heat in remaining olive oil for 10 minutes, until softened and just barely golden brown. Season with salt and pepper.
Remove squash and carrot from the oven. Scoop squash flesh out and measure 2 1/2 cups.
Add Hubbard squash, carrot, onions and garlic to blender, with vegetable stock. Blend until completely smooth.
Taste and adjust seasoning if necessary. Pour into a large sauce pot and gently reheat on the stove.
Remove from heat, stir in cream and top with a sprinkle of nutmeg and pepitas before serving.

Notes

To make cream swirls on soup

Pour cold heavy cream into squeeze bottle, screw the top on and cover it with your finger while you shake vigorously for about 30 seconds.

After cream has increased in volume by almost double, make circles on top of soup, then use a toothpick or thin skewer to swirl the edges and make a pattern.

How to make Hubbard squash bread

October 25, 2021

Home » Hubbard squash recipes

Hubbard squash bread is a simple homemade quick 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. It is one of our favorite Hubbard squash recipes to make during the cooler fall months.

Save the seeds from your squash to make roasted Hubbard squash seeds. They are a tasty and healthy snack.

Hubbard squash bread

The first bit of business when making any kind of squash bread is cooking the squash. This is something I would recommend doing ahead of time. Doing this the day before saves you the trouble of having to wait for it to cool when you’re ready to bake.

If you’ve always wanted to know how to bake Hubbard squash whole, I wrote an entire post on it.

Buttered Hubbard squash bread on parchment paper.

The other choice is to split it in half, and roast it in the oven, like you would for this stuffed Hubbard squash recipe. Choose whichever method works best for you.

This quick bread recipe is great for breakfast, but I really enjoy it with an afternoon cup of tea as a little snack. It’s a terrific thing to have on hand for friends popping by to visit.

What do I need to make this squash bread?

The recipe for Hubbard squash bread uses common pantry ingredients. You are likely to have everything you need already, if you keep a well-stocked spice cabinet.

One word of caution on the spices, though. If you are unsure how long some of your spices have been in the cabinet, it’s probably a good idea to replace them.

We’re all guilty of this, myself included. Look for an expiration date, or my preferred method, smell it. Take the top off and stick your nose in there. Is it still strong or has the smell faded, or worse, gone off a tad? The oils in spices can turn, so if it smells a little rancid, replace it.

Ingredients for Hubbard squash bread on blue background.

Another clue to look for is color – is it still vibrant or does it look a bit muted and lackluster? If so, you know what the answer is. Now, gather all of your ingredients and let’s get this bread going.

Below is a list of what I’ve used in this Hubbard squash bread recipe. There are links to the exact item I own, when possible. The most important item would be the loaf pan. Please measure the pan you are using, as they are not all the same.

8.5 x 4.5 loaf pan – This is the same loaf pan that I used in the recipe. The exact measurements for this pan are 8.5 x 4.5 x 2.75.
Mixing bowls – You will need two medium sized mixing bowls.
Whisk – I really like a balloon whisk, use whatever you have.
Rubber spatula – You’ll need a rubber spatula to scrape every last bit of batter from the bowl and to smooth the top.
Parchment paper – I cut pieces of parchment to make a sling inside the pan. You could also spray with baking spray (the kind with flour in it), or you can butter and flour your pan. The choice is yours.
Food scale – Weighing flour is much more accurate than scooping to measure. A scale is something you will use often in baking and I cannot recommend it enough.

Procedure

Quick breads use the same method as making muffins, which is generally known as “the muffin method”. You can read about it in this pumpkin muffin recipe, but the general idea is that wet ingredients are mixed in one bowl and dry ingredients are mixed in a separate bowl.

They are then combined together and baked. It’s very straightforward and great for beginner bakers.

To make the batter for the squash bread, gather the ingredients, two mixing bowls, a whisk and a spatula.

First, combine all of the dry ingredients in a mixing bowl and whisk to thoroughly combine.

Next, combine all of the wet ingredients in a separate bowl, then pour into dry ingredients. Stir to combine or use an electric mixer to beat it until combined. Pour batter into your prepared loaf pan.

Sprinkling sugar on top of bread batter in pan.

Smooth the top and sprinkle cinnamon sugar on top of bread before sliding into the oven.

Remove from the oven when a skewer comes out clean, then let the bread cool for a few minutes on a cooling rack before removing from the pan to cool completely.

Substitutions and suggested mix-ins

If Hubbard squash is unavailable, don’t worry! You can substitute with butternut squash, kabocha squash or buttercup squash. Use whatever is available to you, or your personal favorite.

I topped this loaf of Hubbard squash bread with a cinnamon sugar blend. I tried it two ways – one with regular granulated sugar and one with raw (Demerara or Turbinado) sugar. They were both delicious, but I really enjoyed the crunch of the raw sugar.

Slices of squash bread with cinnamon sugar top.

Just look at that crunchy top! This was my test loaf, I left a few pieces of squash in the batter instead of mixing it completely smooth. I stirred it up by hand instead of using an electric mixer – partly for testing and partly because I’m lazy and didn’t feel like getting it out for 3 minutes of work.

The texture was actually quite nice, so if you don’t feel like dragging out an appliance to make this bread, you don’t have to.

For mix-ins, chopped nuts would be great in this Hubbard squash bread, as would chocolate chips or dried cranberries. In place of the cinnamon sugar tops, you could sprinkle pepita seeds on top instead for a more savory finish.

Hubbard squash recipes

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I hope you like this easy fall recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? Please share it on Facebook or pin it to your favorite recipe board.

Yield: 1 loaf

Hubbard Squash Bread

Hubbard squash bread is a simple quick bread recipe that is full of autumnal flavors.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

2 cups all purpose flour (8.5 oz.)
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. fine sea salt
2 tsp. ground cinnamon + 1 tsp. cinnamon for topping, optional
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground allspice
2 eggs
1/2 cup no sugar added applesauce
1/2 cup sugar
1/2 cup light brown sugar
2 tsp. vanilla extract
8 tbsp. unsalted butter (1 stick), melted and cooled slightly
1 cup cooked Hubbard squash
2 tbsp. raw sugar, for top (or 1 tbsp. granulated)

Instructions

Prepare a 8.5 x 4.5 loaf pan - line with parchment paper, butter and flour the pan or spray with baking spray (whichever method works best for you). Set aside. Preheat the oven to 350°F / 177°C / Gas mark 4.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, 2 tsp. ground cinnamon, ground ginger, ground cloves, and ground allspice. Set aside.
In a separate mixing bowl, combine eggs, applesauce, sugars, vanilla, butter and cooked Hubbard squash. You can beat together with an electric mixer or whisk by hand. Just make sure they are well combined.
Pour wet ingredients into dry ingredients and using a rubber spatula stir and fold batter until combined (or use an electric mixer and beat for 2 - 3 minutes). A few small spots of flour is ok, make sure to scrape the bottom and sides of the bowl so no large pockets of flour remain.
Pour batter into prepared loaf pan and smooth the top with a spatula.
Mix remaining 1 tsp. cinnamon and 2 tbsp. raw sugar together, then sprinkle over the top of the batter.
Bake for 55 - 70 minutes, until a tester or skewer comes out clean, with a few moist crumbs attached.
Cool on a rack in the pan for 10 minutes, then turn the bread out and cool completely on a wire rack.

Notes

Cooking the Hubbard squash ahead of time is a great timesaver. Do this the day before to save yourself having to bake it and wait for it to cool.

How to bake Hubbard squash whole

October 8, 2021

Home » Hubbard squash recipes

For an easy way to enjoy winter squash without having to peel it or do battle with your chef’s knife, the best option is to bake Hubbard squash whole. The flesh becomes soft and buttery, requiring nothing more from you than breaking it open and scooping it out with a spoon. The thick skin becomes soft, allowing you to slide the cooked squash right out with no effort at all.

This is one of the easiest Hubbard squash recipes you’ll ever find.

Whole Hubbard squash standing up in front of white tile background.

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Can you bake a Hubbard squash whole?

Roasting Hubbard squash whole is a great option when you don’t feel like wrestling with a rather substantial vegetable. This particular squash clocked in at about 6 pounds and because of its odd shape, cutting it can be a challenge.

By roasting a Hubbard squash whole, we avoid trying to cut a behemoth of a vegetable that is rolling all over the cutting board.

Whole roasted Hubbard squash on baking sheet.

This is what the outside will look like when it’s done. The blueish skin will turn darker and it’ll be blistered on the outside, but perfectly cooked inside and ready to use.

After you break it open, don’t throw away the seeds. You can make roasted Hubbard squash seeds, just like you would do with pumpkin.

Cooking whole squash this way gives you soft, tender flesh. If you like the brown edges of roasted Hubbard squash, you’ll have to slice it open before placing it in the oven.

How to cook Hubbard squash whole

Cooking it whole in the oven is as easy as it gets. Use a sharp paring knife to make 6 or 7 slits on the top and sides of the squash.

Paring knife stuck into Hubbard squash with blue towel on the side.

I like to do 2 on each side, then 2 or 3 on the top. The reason you have to do this is to allow the steam a place to escape. If you don’t give it a place to get out, it will make its’ own – in the form of an exploded squash inside your oven.

Think of it like a pressure cooker. The inside of the squash builds up steam in the oven as the flesh cooks. Just like a pressure cooker, it needs an escape valve.

By providing it, we avoid any mishaps with it breaking open on its own. That’s why it is necessary to poke a few holes when we bake Hubbard squash whole.

Roasted squash cut in half on baking sheet.

Just slide it into the oven, then go watch tv or take the dog outside for a bit, and come back to a perfect cooked squash.

You’ll want to roast the Hubbard on a rimmed baking sheet or in a large baking dish, because a bit of liquid will come out. Make sure you have something with a side, even a short one, to catch it so it doesn’t make a mess in the oven.

How to remove seeds and flesh

After you cut it open, or just break it open, because you don’t need a knife, this is what it will look like.

Scooping seeds from whole cooked squash.

Unfortunately for me, this one had quite a lot of seeds inside, but it did make for an excellent snack.

All that’s left to do is grab your largest kitchen spoon and remove the seeds before scooping the silky flesh out of the skin. Baking Hubbard squash whole is the simplest way to prepare this large vegetable.

Cleaning cooked flesh from cooked squash.

Scoop the cooked Hubbard squash out and stir it into your favorite soup, casserole, or simply top with a bit of butter and salt.

There you have it – the absolute easiest way to prepare a Hubbard squash.

How can I use this whole roasted squash?

Slide the squash out of its skin and turn it into one of the delicious recipes below. It makes squash for dinner during the week a breeze.

If you love this, please give the recipe 5 stars!

I hope you like this easy fall recipe as much as we do! Please consider rating and/or commenting.

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Yield: 5 cups

How to bake Hubbard squash whole

Bake Hubbard squash whole for the simplest way to prepare this winter squash.

Prep Time 2 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 12 minutes

Ingredients

6 lbs. Hubbard squash
2 tsp. salt
1 tsp. pepper

Instructions

Preheat oven to 400°F / 200°C / Gas mark 6. Set a rack in the lowest position in the oven.
With a sharp paring knife, cut several small slits in the Hubbard squash.
Place whole squash on parchment or foil-lined baking sheet, or in a large baking dish.
Roast, uncovered, for 1 hour to 1 hour and 20 minutes.
Remove from the oven and let cool slightly before breaking open and removing seeds.
Use a large kitchen spoon to scoop the flesh from the skin, season with salt and pepper.
Store cooked squash in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Notes

Be gentle when scooping flesh the skin. The skin will be thin and delicate instead of thick and tough. It can tear while removing the cooked squash.

For a 6 pound Hubbard, I yielded just shy of 5 cups of cooked squash.

Red curry Hubbard squash soup with coconut

September 30, 2021

Home » Hubbard squash recipes

Silky Hubbard squash soup with coconut milk and red curry paste is so full of flavor and simple to prepare. It’s a delicious twist on a fall classic. Fragrant with lemongrass and lime leaves, this fall soup recipe will be one of your favorite Hubbard squash recipes.

Top with fresh herbs and roasted Hubbard squash seeds for a bit of texture and crunch.

Hubbard squash soup with swirls of coconut milk and roasted Hubbard squash seeds on top.

Curried squash soup is easy enough for a midweek dinner, but it is also right at home on your holiday table. We fell head over heels for this soup with the first spoonful.

Hubbard squash soup with coconut milk

It is soup season and I am all about it. I love soups and this one has shot straight to the top of the list.

Red curry paste provides just a bit of heat, the coconut milk provides creaminess and the fragrant lime leaves and lemongrass give it a hit of bright citrus flavor.

Because it is a puréed soup, it is sippable. I poured it into a mug and sipped the leftovers for lunch. You could also pour it into a thermos and take it with you.

Coconut Hubbard squash soup with red curry in white bowl on a dark background.

Check out this quick read on how to cook Hubbard squash if this variety is new to you. This recipe can be made with red kuri squash (a relative of Hubbard), butternut squash or kabocha, if you need to substitute.

It’s also Whole30 compliant, which was a big win. We did our first Whole30 and I was trying to come up with something delicious for dinner – mission accomplished.

Ingredients

You can find most of the ingredients for this curried squash soup in the Asian aisle at the grocery store. Coconut milk and red curry paste are fairly common now. The lemongrass at my market was a bit lackluster, so I chose a tube of lemongrass in the produce section (you can find it near the fresh herbs).

Use vegetable stock to keep it vegan, or chicken stock if that is your preference. Use what you have and what you prefer.

Lime leaves are available at Asian markets or online. They almost always have two leaves attached together like the photo above. A little goes a long way, you’ll only need a couple of leaves to flavor the entire pot of soup. You can substitute with a bit of lime zest, if needed.

How to make coconut curry squash soup

In a heavy-bottom 3 quart pot, cook the onions until they are translucent. Then add the red curry paste and lemongrass to the pot. Let it cook for a few minutes, until it is fragrant.

Finally, add the squash, stock, lime leaves, salt and pepper to the pot and let it simmer for about 30 minutes. This allows the lime leaves time to infuse the soup with their flavor.

Step by step photos to make curried squash soup with coconut milk.

After the coconut milk goes in, all that’s left to do is blend it up. I used my immersion blender to purée it, which I recommend. I’ve linked to the one that I own and love, if you are looking for a new one.

You can also use a traditional blender, but be careful to vent the top if you choose this method.

Puréeing soup with an immersion blender in a gray Dutch oven.

This Hubbard squash soup is smooth as silk, and it is definitely one that will go into our easy fall soup recipes rotation.

This is what your soup will look like after you’ve puréed it. It will become thick, creamy and so smooth.

A sprinkling of fresh herbs, like cilantro or parsley and scallions gives it a nice punch of color and the roasted squash seeds provide crunch.

Curried squash soup with coconut milk with herb garnish and roasted pumpkin seeds.

It is soup season, and this one is a recipe that I’ll come back to again and again.

More Hubbard squash recipes

Bowls of curried squash soup with a small bowl of roasted Hubbard squash seeds on the side.

Please share

If you love this Hubbard squash soup, please give the recipe 5 stars!

I hope you like this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? Please share it on Facebook or pin it to your favorite recipe board.

Yield: 2 quarts

Red curry Hubbard squash soup with coconut

Hubbard squash soup with coconut milk and red curry paste is full of flavor and simple to prepare.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

For the soup

1 tbsp. olive oil
1 small yellow onion, diced
3 cloves garlic, minced
2 tsp. lemongrass (if using fresh, dice only the light inner leaves, or use tube of lemongrass)
2 tbsp. red curry paste
4 cups cooked Hubbard squash (see note)
3 cups stock (vegetable or chicken, if non vegan)
2 lime leaves (or zest of 1 lime)
1 can full fat coconut milk, divided
2 tsp. kosher salt (Diamond Crystal)
3/4 tsp. black pepper

For serving

Roasted Hubbard squash seeds
1/4 cup diced scallions
2 tbsp. chopped cilantro or parsley
1/4 cup coconut milk

Instructions

In a large, heavy-bottomed pot, heat olive oil over medium heat.
Add onions and garlic. Sauté for 6 - 7 minutes until onions have softened.
Add lemongrass and red curry paste to the pot and cook for an addition 2 - 3 minutes, then add Hubbard squash, stock, lime leaves, salt and pepper.
Simmer for 30 minutes to allow lime leaves to infuse the soup. (If using lime zest, reduce the simmering time to 20 minutes and add zest with coconut milk at the end.)
Remove lime leaf from the pot and discard. Add 1 cup coconut milk to soup and purée until smooth.
Drizzle remaining coconut milk into soup bowls when serving and swirl with a spoon. Top with toasted squash seeds or herbs, if desired.

Notes

I used roasted Hubbard squash for my soup. You can use raw squash in your soup, it will cook in the stock. Test for doneness with a knife (or fork) to make sure it is soft before adding coconut milk and blending.

I used Thai kitchen red curry paste to keep it Whole30 compliant. It is widely available in grocery stores.

Recipe serves 4 as a main or 8 as an appetizer.

Easy roasted Hubbard squash seeds

September 22, 2021

Home » Hubbard squash recipes

Save the seeds from your favorite Hubbard squash recipes to make a delicious, crunchy snack. Roasted Hubbard squash seeds are an easy and healthy fall treat.

Did you know that pumpkin seeds aren’t the only game in town? You can roast the seeds from all of your favorite winter squash recipes!

Roasted Hubbard squash seeds in white bowl with colorful glass in the background.

Making stuffed squash for dinner or roasting a butternut squash? You can use this method to roast those seeds too.

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.

Can you eat Hubbard squash seeds?

Baby blue Hubbard squash seeds are not only edible, they are delicious! I used my Hubbard squash to make taco-stuffed Hubbard squash and not wanting to waste anything, I roasted the seeds.

It’s an easy, healthier snack and there are endless ways to flavor them.

How to roast Hubbard squash seeds

Follow these simple guidelines for perfect roasted squash seeds every time. The Hubbard squash that I used for this recipe weighed between 5 – 6 lbs. and it yielded 1 1/2 cups of seeds.

Each squash is different, you may have a little more or a little less, depending on the squash you purchased.

Remove seeds from Hubbard squash

When you slice the Hubbard squash in half, you’ll see a web of fibers with seeds embedded inside it. Use a large spoon to scoop the stringy membrane out and set aside.

Clean and dry the seeds

When you remove the seeds from the squash, they will be covered in a film that feels a bit slimy. The easiest way to get rid of it is to put the seeds in a fine mesh colander and rinse them under running water.

Toss them around a bit with your hand to make sure they all get rinsed clean. They don’t have to be spotless, just try to get most of it off. A little bit of flesh on our roasted Hubbard squash seeds is okay.

Spread the rinsed Hubbard squash seeds on a clean kitchen towel and dry them. You want them as dry as possible because if they are still damp, they’ll take a little longer to roast. And we’re roasting them, not steaming them.

Once they are dried, we’re ready to season them.

Season squash seeds

I’m keeping these seeds on the savory side. The seasoning will be salt, pepper, garlic, onion and paprika. It’s my “go-to” mixture for almost everything.

Let’s talk about the salt – the salt that sits on my kitchen counter is Diamond Crystal. ALL of my recipes, unless specified, are made with it.

Why? Because it is basically the perfect salt. It is found in nearly every restaurant kitchen. It has a light, clean, salty flavor and the grains are the perfect size for crushing between your fingers as you sprinkle.

If you are using regular table salt, you’ll need to reduce the amount of salt used by almost half.

Roast Hubbard squash seeds

Now that our seeds are perfectly seasoned, it’s time to roast. Roasted Hubbard squash seeds take roughly 15 – 18 minutes in the oven.

You may hear some popping and cracking coming from the oven toward the end of the baking time. That’s your cue to take a look at your Hubbard seeds.

While the seeds are roasting, toss them every 5 – 6 minutes to ensure even browning.

How to store roasted seeds

Store the roasted Hubbard seeds in an airtight container for a few days on the counter. If you want to store for a longer period, it’s best to refrigerate them because, like nuts, they can go rancid.

Toasted Hubbard seeds in small white bowl on striped kitchen towel.

To keep them for an extended time, put them in a zip-top bag and toss in the freezer.

More Hubbard squash recipes

Make some of our favorite Hubbard squash recipes and save your seeds for roasting. You can use them as a garnish!

If you love these roasted Hubbard squash seeds, please give the recipe 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

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Yield: 1 1/2 cups

Roasted Hubbard squash seeds

Roasted Hubbard squash seeds are an easy and healthy fall treat.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 1/2 cups raw Hubbard squash seeds
1 tbsp. olive oil
3/4 tsp. kosher salt (see note in post)
1/2 tsp. granulated garlic / garlic powder
1/4 tsp. granulated onion / onion powder
1/4 tsp. smoked paprika
1/8 tsp. black pepper

Instructions

Preheat oven to 350°F / 177°C / Gas mark 4.
Slice a 5 - 6 lb. Hubbard squash in half with a sharp chef's knife. Use a large spoon to scrape the stringy fibers from the middle of the squash. Remove seeds and discard fibers.
Wash Hubbard squash seeds in colander or strainer to remove pulp, stirring them around with your hand to make sure they are all washed clean.
Place on clean kitchen towel and dry thoroughly.
In a small bowl, toss squash seeds with oil, salt, garlic, onion, paprika and pepper.
Place on sheet pan and roast for 15 minutes, stirring every 5 minutes to ensure even browning. *If you hear seeds beginning to pop in oven, that's your cue to remove them and check for doneness.
Cool seeds completely before storing in an airtight container.

Notes

Store the roasted squash seeds in an airtight container for a few days on the counter. If you want to store for a longer period, it’s best to refrigerate them because, like nuts, they can go rancid.

To keep them for an extended time, put them in a zip-top bag and toss in the freezer.

Hubbard squash recipes

September 15, 2021

Home » Hubbard squash recipes

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.

Roasted Hubbard squash on oval white platter.

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.

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?

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.

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.

Can you eat Hubbard squash?

Yes! They are not an ornamental squash. They are delicious!

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 of Hubbard squash?

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!

How to cook Hubbard squash

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.

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.

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 Hubbard squash recipes, both savory and sweet.

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 your holiday table.

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.

Taco-stuffed Hubbard squash

Taco-stuffed Hubbard squash is a delicious and healthy twist on taco night.

Hubbard squash muffins with maple glaze

Tender Hubbard squash muffins topped with a vanilla maple glaze for a delicious anytime treat.

Roasted Hubbard squash seeds

Roasted Hubbard squash seeds are an easy and healthy fall treat.

Red curry Hubbard squash soup with coconut

Hubbard squash soup with coconut milk and red curry paste is full of flavor and simple to prepare.

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!

How to make Taco-stuffed Hubbard squash

November 24, 2020

Taco-stuffed Hubbard squash is hearty, healthy and flavorful. Loaded with a chili and cumin seasoned filling, it is a delicious twist on taco night and one of my favorite Hubbard squash recipes.

Stuffed Hubbard squash is a great make-ahead meal and there are many variations to suit nearly every diet – from vegan or vegetarian to meat-filled like this one.

taco-stuffed Hubbard squash with cheese on white plate

Small Hubbard squash roughly the size of a large acorn squash are the perfect size for this recipe.

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.

Taco-stuffed Hubbard squash

Taco Tuesday gets a fall makeover with this gluten-free stuffed squash recipe. Like most people, we are fans of pretty much anything related to tacos. Last year, I made pumpkin tacos and they were gone in a flash.

This time, I’m changing it up with something a little different. I’ve chosen small Hubbard squash to fill, but if they are unavailable, substitute with acorn.

For another stuffed Hubbard squash recipe, try this pork, apple and wild rice-stuffed version.

Ingredients

Here’s what you’ll need to make this recipe:

Hubbard squash – Look for the smallest squash you can find, about 1.5 lbs. each. If you can’t find blue Hubbard squash, use acorn or your favorite winter squash.
Brown rice – Brown rice is a whole grain rice with the inedible outer hull removed. If you prefer to use white or yellow rice, go for it.
Ground turkey – My “go to” ground meat. Use ground beef if you prefer, however, you will have to drain the fat off before adding onions and tomatoes if you do.
Tomatoes – Tomatoes give a great flavor and tang to this filling. Use canned tomatoes for convenience.
Black beans – A great source of protein. You can use pinto beans as a substitute. I used canned beans as a time-saver, but you could cook your own ahead of time.
Onions – The base for nearly everything that comes out of my kitchen. If you don’t like onions, scale back on them and try grating a small amount into the turkey. It will disappear into the filling and you won’t bite down on a piece of onion.
Corn – Use frozen or canned, whatever you have.
Seasonings – Kosher salt (Diamond Crystal), ground black pepper, cumin, chili powder and granulated garlic provide the taco flavor we’re looking for.
Cheese – I used a 4 blend Mexican cheese, queso fresco would also be terrific here.
Cilantro (not pictured) – For some people, this herb tastes like soap. If you are one of them, feel free to omit or substitute with scallions or parsley for a bit of freshness.

This taco-stuffed Hubbard squash is easily made vegetarian by omitting the ground turkey. The filling is hearty enough to stand on its own and provides plenty of protein for vegetarian eaters.

How to make

The first thing we need to do is prepare the squash. To do this, cut them in half and scoop out the seeds. Save them to make roasted Hubbard squash seeds for a delicious snack.

Drizzle with olive oil and season the inside with salt and pepper. Roast cut side down to ensure beautiful, caramelized edges.

While the squash is in the oven, make the filling. Brown the ground turkey with the taco seasonings, then add onions and tomatoes.

step by step directions for making taco filling for stuffed Hubbard squash

Add cooked brown rice, corn and canned black beans to the pan to finish the filling.

Fill cooked squash halves and return to the oven. To finish, top with cheese and chopped cilantro.

I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.

If you love this recipe, please give it 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 or pin it to your favorite recipe board.

Yield: 4 servings

Taco-stuffed Hubbard squash

Taco-stuffed Hubbard squash is a delicious and healthy twist on taco night.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

2 small Hubbard squash, 1 1/2 lbs. each
1 tbsp. olive oil
1 lb. ground turkey
1 1/2 tsp. kosher salt + 1/2 tsp., divided
1 tsp. black pepper + 1/2 tsp., divided
1 tsp. ground cumin
1 tsp. granulated garlic
2 tsp. chili powder
1 medium onion, diced
1- 15 oz. can diced tomatoes
1 cup brown rice, cooked
1/2 c. black beans, canned
1/2 c. corn, canned or frozen
4 oz. shredded Mexican blend cheese
1/4 cup fresh cilantro, washed and chopped

Instructions

Preheat oven to 375°F / 190°C / Gas Mark 5
Cut Hubbard squash in half, scoop out seeds and drizzle olive oil over the insides of the cut squash. Season halves with a half teaspoon each of salt and pepper.
Place squash halves, cut side down, on a parchment-lined baking sheet and roast for 25 minutes.
While squash is in the oven, start the filling by browning ground turkey in a 12" skillet or sauté pan over medium heat. Add remaining salt and pepper, granulated garlic, cumin and chili powder to the pan.
When turkey meat is almost cooked through, add onions and cook for 5 - 6 minutes to soften. Add tomatoes and stir to combine.
Add cooked brown rice, black beans and corn to turkey mixture and stir to combine.
Reduce heat to medium low and cover. Simmer for an additional 6 - 8 minutes, or until squash is ready to come out of the oven, then remove from heat.
Remove squash from oven and carefully flip over. Fill each half evenly with filling and return to oven for 15 minutes. Remove from oven, top with cheese and return to the oven for a few minutes until is bubbling and melted.
Sprinkle chopped cilantro over squash halves before serving, if desired.

Notes

You can use one larger Hubbard squash and simply cut each half in half after roasting, to serve 4.

How to make roasted Hubbard squash

November 4, 2020

Roasted Hubbard squash drizzled with a pomegranate maple glaze is a delicious fall side dish that is perfect for your holiday table. Available from early fall through early winter, now is the perfect time to try all of your favorite Hubbard squash recipes.

roasted Hubbard squash on white platter drizzled with maple vinaigrette

Looking for a new way to serve seasonal squash? This Hubbard squash is roasted in the oven, then drizzled with a sweet-tart glaze.

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.

…

Stuffed Hubbard squash recipe with rice

October 16, 2020

There is nothing quite like a blue squash for a showstopper. This stuffed Hubbard squash recipe is perfect for your holiday table, but is also right at home on the weekday dinner menu.

The filling is made from a wild rice blend, apples, onions and ground pork or sausage. You can easily omit the meat to make it a vegan stuffed hubbard squash.

stuffed hubbard squash recipe on white plate

We are deep into fall and all the squash is in season. Now is the perfect time to make this delicious autumn dinner.

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.

…

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