Hubbard Squash Recipe and Preparation Tips

Hubbard squash is a variety of winter squash with a semi-sweet flavor and starchy texture that caramelizes when prepared at high temperatures. With bright orange flesh reminiscent of a pumpkin, this thick-skinned, teardrop-shaped squash is a member of the gourd family, along with kabocha, acorn, delicata, and butternut squash.

There are two main Hubbard squash varieties: the standard blue Hubbard squash (which features blue to dark green skin) and the golden Hubbard (with bright orange skin), which look identical when sliced open. Hubbard squash is rich in vitamin A, vitamin C, beta carotene, and dietary fiber.

Butternut and Hubbard squash are popular winter squashes that vary in appearance, taste, and texture. While butternut squash has a smooth outer skin, Hubbard squash typically has a bumpy exterior. Butternut squash also has a very sweet, nutty flavor and soft, supple flesh, while Hubbard squash has a more mild flavor and fibrous, starchy flesh.

Home cooks can prepare this tender golden squash in many ways, including:

1. 1. Baked squash: To bake Hubbard squash whole, pierce its exterior all around with a fork or knife to vent, place it on a foil-lined baking tray, and roast it for an hour in a 400-degree-Fahrenheit oven until its skin is soft and its flesh is tender. Alternatively, slice the squash into pieces, toss them in olive oil, and roast them in a high-heat oven until golden brown and caramelized.
2. 2. Squash pie: Use blended Hubbard squash as an alternative to pumpkin purée for a textural variation on the classic fall favorite pie.
3. 3. Pasta sauce: Blend Hubbard purée with heavy cream and fresh herbs for a creamy sauce that will complement any type of pasta. This sauce will also lend some heartiness to a creamy risotto mixture.
4. 4. Squash salad: After roasting or baking the squash, slice it into bite-sized pieces and serve them with greens (like kale and arugula), veggies (like sweet potatoes and shallots), dried berries, nuts, roasted squash seeds, and flavorful vinaigrettes.
5. 5. Squash soup: Purée cooked Hubbard squash, and add it to your favorite creamy fall soup recipes for a light and hearty base.
6. 6. Steamed squash: For an oil-free stovetop cooking method, place the squash in a steamer basket over a large pot filled with an inch of water. Steam the veggie until it is tender and fully cooked.

Follow these tips to cook a perfect Hubbard squash:

1. 1. Pick the right squash. Look for a firm, heavy squash with a colorful exterior and no cracks, soft spots, or blemishes when shopping for ingredients at the grocery store or farmers’ market.
2. 2. Open with force. Using a meat cleaver, whack the thick-skinned squash until a crack forms. Alternatively, place the squash in a bag and drop it forcefully onto a sidewalk or hard surface. Once the skin cracks, use a sharp knife to slice the squash open fully.
3. 3. Experiment with additions. Prepare roasted Hubbard squash with the spices, oils, vinegars, seasonings, herbs, and toppings of your choice. Add extra sweetness by tossing the squash in maple syrup, brown sugar, or balsamic vinegar. Top the veggie with crunchy pecans or walnuts for a classic combination of flavors.
4. 4. Store properly. Store leftover cooked squash in an airtight container in the refrigerator for up to six days. Alternatively, freeze the cooked, cubed squash in a freezer-proof bag for up to six months. Add frozen Hubbard squash unthawed to hot braised dishes (like soups and stews) to cook through, or thaw overnight in the refrigerator.