How to bake Hubbard squash whole

Whole Hubbard squash standing up against tile background.

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4.56 from 18 votes

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

Prep Time2

Cook Time1 10

Total Time1 12

Course: Squash recipes

Cuisine: American

Servings: cups

Calories: 127kcal

Author: Cheryl Bennett

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.

Video

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. Your yield will vary, depending on your squash.

Here are a few ideas for using your roasted squash:

Season with nutmeg and butter to make my mashed Hubbard squash.
Use the puree in a soup, like my Red curry coconut Hubbard squash soup.
Use it as a filling for lasagna noodles, try these Hubbard squash lasagna rolls.
Make Hubbard squash muffins.
Try this Hubbard squash pasta with blue cheese and sage.

You could also swap out canned pumpkin in almost any recipe with squash puree. It's a simple way to make a small change to a recipe by using a freshly cooked squash.

You can use this method to roast a variety of hard winter squashes. It will work with kabocha, carnival, kuri, acorn, butternut, buttercup, etc.

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