How to  bake a whole  Hubbard squash

Use this method to bake any winter squash whole to use in all of your favorite squash recipes!

Use your roasted squash to make recipes like this curried squash soup. Don't forget to save the seeds for roasting!

Preheat oven to 400°F / 200°C / Gas mark 6.  Set a rack in the lowest position in the oven. (you'll need room if you have a large squash)

Cooking it whole in the oven is as easy as it gets. With a sharp paring knife,  cut 6 - 7 small slits in the Hubbard squash.

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 could make its own – in the form of an exploded squash inside your oven.

Place whole squash on parchment paper or foil-lined rimmed baking sheet, or in a large oven safe baking dish.

Make sure you have something with a side, even a short one, to catch any liquid from the squash so it doesn’t make a mess in the oven.

After about an hour or so, the squash should be cooked through. Let it cool slightly, then cut or break it open.

Use a large spoon to scoop out the seeds and membrane. Save the seeds for roasting. They make an excellent, healthy snack!

Use a large kitchen spoon to scoop the flesh from the skin, season with salt and pepper. The cooked squash is now ready to use in your favorite recipes.

Store cooked squash in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

More Delicious Recipes to Love

Click a photo to get the recipe!

Hubbard squash muffins

Roasted Hubbard squash seeds

Hubbard squash lasagna rolls

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