Blue Hubbard Squash Recipe

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This Blue Hubbard Squash Recipe is incredibly easy and can be used to make so many delicious items, from soups to cakes.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 14kcal

Author Beth Neels

Cost $3

Equipment

Ingredients

1 Blue Hubbard squash
2 tablespoons unsalted butter, softened to room temperature. or olive oil
½ teaspoon salt
½ teaspoon cracked black pepper
2 tablespoons brown sugar optional

Instructions

Wash skin of squash. Carefully cut squash in half. (see article above for how to cut it)
1 Blue Hubbard squash
Scoop out the seeds with a spoon.
Spread butter on the inside and outside of meat.
2 tablespoons unsalted butter, softened to room temperature.
Season with salt and pepper.
½ teaspoon salt, ½ teaspoon cracked black pepper
Sprinkle with brown sugar and optional spices.
2 tablespoons brown sugar
Place halved squash on a foil lined baking sheet. Roast at 400°F/ 205°C for about 45-60 minutes until flesh is tender when pierced with a fork.

Notes

One large squash can yield 3-4 cups of squash meat.

See article for growing tips.

Optional spices and flavorings

cinnamon
nutmeg
cloves
ginger
allspice
garlic
sage
thyme
rosemary
honey
maple syrup
coconut oil

More ways to use it

Make a soup like this butternut soup.
Use it in stews like this venison stew.
Stuff them with a mixture of meat, cheese, rice, quinoa or vegetables like spinach.
Use it as a side dish, as is or made into a squash purée
Use it to top salads and nourishing or buddha bowls

How to store it

To store your cooked squash, refrigerate for 3-4 days or freeze for longer storage. If you freeze them in chunks, they will last 3-4 months. If you make soup out of them, freeze for about 6 months.

To store raw squash, place in cool area like a basement or root cellar. 55°F / 15° C. They can be stored in the refrigerator but they will not last as long.

Optimally stored vegetables will last for 2-4 months.

Nutrition