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A Life in Food by real-life Chef Cheryl Bennett

hubbard squash

Hubbard squash recipes

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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.

Hubbard squash on black background.

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!

Hubbard squash recipes with muffins.

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.

Hubbard squash half 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.

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

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

1

Stuffed Hubbard Squash

Stuffed Hubbard Squash with baby kale, golden raisins and wild rice blend makes a delicious vegan fall dinner.

2

Hubbard Squash Lasagna Roll-Ups

Easy Hubbard Squash lasagna rolls are a delicious and easy vegetarian dinner that everyone will love.

3

Roasted Hubbard Squash

Oven-roasted Hubbard squash with maple pomegranate glaze is a delicious side, perfect for your holiday table.

4

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.

5

Taco-stuffed Hubbard squash

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

6

Hubbard squash muffins with maple glaze

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

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!

Hubbard squash muffins with maple glaze

Home » hubbard squash

Hubbard squash muffins with vanilla maple glaze are a perfect autumnal breakfast or snack. Made with roasted squash, they are full of nutrients and have amazing flavor. Topped with a quick glaze to give them just a bit of sweetness, these tender muffins are delicious and simple. Fall is the perfect time to make all of your favorite Hubbard squash recipes.

Hubbard squash muffins with maple glaze on cooling rack with one muffin in front.

My pumpkin muffin recipe has traditional pumpkin spice flavor. With this muffin recipe, I wanted to change up the spice blend to make it reminiscent of a warm glass of chai.

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 muffins with chai spices

These Hubbard squash muffins are spiced with the same chai mixture from one of my most used cookbooks, Dishoom. The spices used in that chai recipe are the same ones I’ve used to flavor the muffins. The cardamom really shines through, but doesn’t overpower.

Squash muffins with maple glaze and sprinkles in black muffin paper with muffins on cooling rack in the background.

According to my other half, these are the best muffins I’ve ever made. I have to say, they are definitely in my top 3.

Ingredients for Hubbard squash muffins

Pantry basics like flour, sugar and vanilla combined with butter, eggs and roasted squash bake up to make an incredibly tender and delicious muffin.

If you keep a fairly well-stocked pantry, you have almost everything you need already.

Ingredients for Hubbard squash muffins on dark gray background.

These Hubbard squash muffins were excellent without the glaze, and normally, I’m not one to glaze muffins. That almost pushes them into dessert territory. However, I feel like we could all use a little extra sweetness and some sprinkles.

If you’re a purist, rest assured that they are seriously delicious as is.

Squash muffins cooling on rack.

If you’re not sure how to cook Hubbard squash, check out this post for a few guidelines. Spoiler alert – it’s not as difficult as you might think.

Tools and equipment

Muffin recipes require very little in terms of equipment and tools. You’ll only need the basics, but that cookie scoop is one of the most used tools in my kitchen, so I highly recommend it.

The muffin method

The muffin method, which isn’t just for muffins, is simple.

Photo showing the muffin method with two mixing bowls, a whisk and a spatula on the side.
  • Dry ingredients in one bowl
  • Wet ingredients in another bowl
  • Pour wet into dry
  • Stir just until it’s all incorporated
  • Bake your muffins
Step by step photos of baking muffins.

Vanilla bean maple glaze

To make this simple glaze, stir together powdered sugar, melted butter, vanilla extract, maple syrup and a pinch of salt. Thin it out with a bit of milk or half and half, to a consistency that you are happy with, and use a small offset spatula to spread it on top of the cooled Hubbard muffins.

Hubbard squash muffins with vanilla glaze and sprinkles on a cooling rack with a white towel underneath.

I used this cute Halloween sprinkle mix (use coupon code: JVFI7Z9AD5TW) to decorate them, because why not. If you’re having a get together or party for Halloween, they would be perfect. The black paper liners and the sprinkles go perfectly with the deep orange muffin.

Muffin recipes

Hubbard muffins are a great grab and go breakfast, afternoon snack or evening treat with a cup of tea. If you also have a love affair with these simple baked goods, check out a few of my other muffin recipes.

Please share

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

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I hope you love 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? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 15 muffins

Hubbard squash muffins with maple glaze

Hubbard squash muffins with maple glaze

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

Ingredients

For the muffins

  • 2 cups all-purpose flour (8.5 oz. by weight)
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • 1/2 tsp. ground ginger
  • 1/8 tsp. freshly ground black pepper ( a few turns of the mill)
  • 1 1/2 cups roasted Hubbard squash flesh, mashed with potato masher to break up large pieces
  • 2 eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 8 TB. unsalted butter, melted and cooled (1/2 cup, or 1 stick)

For the vanilla maple glaze

  • 1 c. powdered sugar
  • 2 TB. unsalted butter, melted and cooled
  • 1 tsp. vanilla extract
  • 1 TB. pure maple syrup
  • pinch sea salt
  • 2 TB. whole milk or half and half (or more, to reach desired consistency)
  • sprinkles, optional

Instructions

  1. Preheat oven to 350°F / 177°C / Gas mark 4.
  2. Line muffin tins with papers. (Or butter and flour the pan / coat with nonstick baking spray).
  3. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger and pepper. Whisk to combine and set aside.
  4. In a small bowl, combine eggs, vanilla, sugars, Hubbard squash and melted butter. Whisk to combine.
  5. Pour wet ingredients over dry ingredients. Gently stir with a spatula until flour mixture is incorporated, making sure to scrape the bottom of the bowl.
  6. Fill muffin liners 2/3 full.
  7. Bake for 20 - 22 minutes, or until a tester comes out with only a few moist crumbs attached.
  8. Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.
  9. While muffins are cooling, stir together all ingredients for glaze, cover with plastic wrap and set aside. When muffins have cooled completely, glaze and top with sprinkles, if desired.

Notes

This recipe makes 15 standard muffins or 12 slightly larger muffins baked in tulip style baking cups.

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Did you make this recipe?

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© Cheryl Bennett
Cuisine: American / Category: Breakfast

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 cook Hubbard squash

Home » 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 are no shortage of ways to roast, bake or stuff this seasonal squash – and the best part is that they are all delicious. Fall is the perfect time to discover all of your favorite Hubbard squash recipes.

Two Hubbard squash on black background.

My favorite way to eat a Hubbard squash is to stuff it and bake it in the oven. This recipe for stuffed Hubbard squash is the first one that appeared on the blog and remains the most popular.

This particular squash can range from 5 pounds up to a whopping 50 pounds, so how you cook it can vary depending on the size.

Hubbard squash is available from early fall through early to mid-winter, so start looking for them soon 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.

How to cut Hubbard squash

Unless you have an enormous squash on your hands, the easiest way to cut it is to slice it in half with a sharp chef’s knife. It’ll take some work to get through the tough outer skin, so take your time.

If it is manageable, cut a piece from the bottom of the squash to give yourself a flat surface. Then, stand the squash up and slice it down the middle with your knife.

Cut Hubbard squash showing orange interior with blue exterior on black background.

Once you have the squash split in half, use a large metal spoon to scrape the seeds and membrane out of the center. Now you are ready to cook Hubbard squash.

If I’m going to stuff a squash for dinner, I look for the smallest one I can find, which are still a decent size and not terribly difficult to cut.

I have sliced through a 20 pounder with just my chef’s knife, but it does take a bit of effort. Another option for breaking it open is to whack it on the floor. I’ve never had to do this to break one open, but if you find yourself with a beast of a squash, this might be the way to go.

How to prepare a Hubbard squash

How you cook your Hubbard squash will depend on how you plan to eat it. For stuffing the squash, prepare it as suggested above.

Inside of squash with seeds on wooden background.

Once you scoop out the seeds (don’t throw them away, you can roast them and eat them), roast it cut side down until it softens, then stuff the center and finish baking.

For roasted Hubbard squash, slice the halves into 1″ thick slices and roast in a hot oven. You could also roast each half without slicing and scoop the cooked flesh from the squash to use as a purée in Hubbard squash lasagna rolls.

You can even use the purée in place of canned pumpkin in recipes like pumpkin muffins or pumpkin empanadas.

Slices of Hubbard squash on a parchment-lined baking sheet.

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.

Drizzle the cut side with a little olive oil, season with salt and pepper, then roast, cut side down at 350°F / 177°C for about 45 minutes, or until a knife easily pierces the flesh with no resistance.

Hubbard squash halves on sheet pan.

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.

Squash lasagna rolls in glass baking dish on a white background.

Stuffed Hubbard squash recipes

These are my personal favorites. I am a big fan of stuffed squash. It’s the perfect dinner on a cool fall evening. It is also a great option for holiday dinners.

Taco-stuffed Hubbard squash on white plate.

If you have a favorite stuffed squash recipe and you’d like to try it with a blue Hubbard, it should be a simple swap. The only large squash that I can think of that wouldn’t be an easy switch would be a spaghetti squash. The texture is completely different and the results might be disappointing.

Sausage and apple-stuffed squash on white plate.

There are so many ways to cook a Hubbard squash, I hope you try a few of them. And, if you’re looking for even more – stay tuned, because I’m just getting started.

Please share

If you love this, please share!

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, Instagram or pin it to your favorite recipe board.

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

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.

…

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Stuffed Hubbard squash recipe with rice

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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Easy Hubbard Squash Lasagna Roll-Ups

Hubbard squash lasagna roll-ups are cheesy and comforting. Everything you’d want in a squash lasagna. It is covered in a creamy sauce before being baked until brown and bubbling. This is one of our favorite Hubbard squash recipes and I hope it will become one of yours too!

plate with hubbard squash roll

Rich and delicious, these vegetarian squash lasagna rolls are topped with fried sage leaves for a little something special.

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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