The Ultimate Guide to Cooking Hubbard Squash: Delicious Recipes and Tips

Right, let's talk about Hubbard squash. This big, tough, pumpkin-like fella can seem a bit intimidating, but trust me, once you tame this beauty, you're in for a treat! The flesh is so sweet and nutty, and it cooks up into delicious meals, side dishes, and even desserts. I've been cooking with Hubbard squash for years, and I've learned a thing or two about how to get the most out of this awesome ingredient. This guide is your one-stop shop for everything you need to know about cooking Hubbard squash, from choosing the perfect one to whipping up some seriously delicious recipes. Get ready for a culinary adventure!

(Part 1) Picking the Perfect Hubbard Squash

It all starts with the right squash

You wouldn't bake a cake with rotten eggs, would you? The same goes for Hubbard squash. Picking the right one is essential for a delicious outcome. Think of it like choosing the right ingredients for any recipe – the quality of the starting material makes all the difference!

1. Size Matters: You want a good-sized squash, but not one that's enormous. Aim for something that's manageable, about the size of a football. Too small, and you might not get enough flesh, too big, and you'll be wrestling with it for ages! You want to find a balance between getting enough to feed your family and not ending up with a squash that's too difficult to handle.
2. Check for Damage: A good Hubbard squash should be free from any dents, bruises, or soft spots. These are signs of damage that can affect the flavour and texture. Imagine biting into a mushy bit - not a good look! Also, keep an eye out for any signs of mold, which can be a sign that the squash is going bad.
3. The Stem Test: Give the stem a good tug. If it comes off easily, the squash might be getting a bit old. It should be firmly attached, which means the squash is fresh and juicy. This is a good indicator of how long the squash has been around and whether it's still in prime condition.
4. The Weight Test: A good Hubbard squash should feel heavy for its size. This means it's full of moisture and will cook up beautifully. A heavy squash usually indicates that it's packed with flavor and will be really satisfying to eat.

Storage is key

Now, you've got your perfect squash, but what do you do with it? The key is to store it properly so it stays fresh and flavorful. At Room Temperature: A Hubbard squash can be kept at room temperature for several weeks. Just make sure it's in a cool, dry place, away from direct sunlight. This will help it stay fresh and prevent it from rotting prematurely. In the Fridge: If you need to store it for longer, put it in the fridge. Keep it in a crisper drawer, which will help retain moisture and prevent the squash from drying out. It should last for a few months.

(Part 2) Preparing the Hubbard Squash

Let's get down to business

Now, you've got your squash, it's time to get down to business and prepare it. This part is a bit of a workout, but don't worry, it's not too complicated.

1. Wash It: Give your squash a good wash with soapy water and a vegetable brush. It might be covered in dirt, so scrub away! This ensures that you're removing any dirt or debris that might be on the skin.
2. Cut It Open: This is where a sharp knife and a strong arm come in handy. Cut the squash in half lengthwise. You might need a heavy-duty knife or even a saw. If you have one, a meat cleaver is perfect! Be careful when cutting, as the skin is tough and might require some force.
3. Remove the Seeds: Scoop out the seeds and stringy bits with a spoon. You can save the seeds for roasting or toasting later. The seeds are a delicious and nutritious snack, so don't throw them away! They're also a great addition to bread or granola.
4. Peel It (Optional): The skin of the Hubbard squash is quite tough, but you can eat it if you want. I usually peel it for easier eating, but if you're feeling adventurous, leave it on! The skin adds a bit of earthy flavor, and some people enjoy the texture. It's really up to your personal preference.
5. Cut It Into Chunks: Cut the squash into manageable chunks, about 2-3 inches in size. This will help it cook evenly. If you're roasting or baking the squash, cut it into larger pieces. If you're simmering or making a soup, cut it into smaller pieces.

(Part 3) Cooking the Hubbard Squash

Let's cook!

Alright, now for the fun part - cooking! The good news is that Hubbard squash is pretty versatile. You can bake, roast, simmer, or even fry it. It's all up to you!

Roasting: The Classic Method

Roasting is the most popular and simplest way to cook Hubbard squash. The result is tender, sweet, and slightly caramelized flesh that's simply irresistible.

Here's what you'll need:

1. Hubbard squash, peeled and cut into chunks
2. Olive oil
3. Salt and pepper to taste
4. Optional: Herbs like rosemary, thyme, or sage

Here's what you do:

1. Preheat the oven to 400°F (200°C).
2. Toss the squash with olive oil, salt, pepper, and your chosen herbs (if using). The olive oil will help the squash cook evenly and prevent it from drying out.
3. Spread the squash in a single layer on a baking sheet. This ensures that the squash cooks evenly and gets a nice caramelized crust.
4. Roast for 30-45 minutes, or until tender. You'll know it's ready when you can easily pierce it with a fork.

Baking: A Simple Alternative

Baking is another easy method. It's similar to roasting, but you bake the squash whole.

Here's what you'll need:

1. Hubbard squash, cut in half lengthwise and seeds removed
2. Butter
3. Salt and pepper to taste
4. Optional: Brown sugar, maple syrup, or cinnamon

Here's what you do:

1. Preheat the oven to 350°F (175°C).
2. Brush the inside of the squash halves with butter. This will help the squash stay moist and adds a rich flavor.
3. Season with salt, pepper, and any additional sweeteners or spices.
4. Place the squash halves cut-side up on a baking sheet.
5. Bake for 45-60 minutes, or until tender. You can check for doneness by piercing the flesh with a fork.

Simmering: A Gentle Approach

Simmering is perfect for a softer texture. It's great for soups, stews, or side dishes.

Here's what you'll need:

1. Hubbard squash, peeled and cut into chunks
2. Water or broth
3. Salt and pepper to taste
4. Optional: Onions, garlic, herbs, or spices

Here's what you do:

1. Place the squash in a pot with water or broth, just covering the squash.
2. Add any desired aromatics like onions, garlic, or herbs. These will infuse the squash with additional flavor.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes, or until tender. Simmering gently allows the squash to soften without breaking down completely.

(Part 4) Using Leftover Hubbard Squash

Don't waste a delicious morsel!

Now, you've cooked up a lovely batch of Hubbard squash, but what do you do with the leftovers? Don't throw them away! There are so many ways to use them.

1. Soup Time!: Roasted or simmered squash is perfect for making a creamy and flavourful soup. Simply blend it with some broth, milk, and seasonings. You can add other vegetables, herbs, or spices to make it your own. A classic combination is roasted squash, ginger, and coconut milk for a creamy and comforting soup.
2. Add to pasta dishes: Mix cooked squash into your favourite pasta sauce or toss it with pasta and a light dressing. It adds a sweet and earthy flavour. Roasted squash pairs well with creamy pasta sauces, while sauteed squash is great for a lighter pasta dish with a bit of lemon zest and herbs.
3. Make a Salad: Roasted or sauteed squash chunks can be added to a salad for a boost of flavour and texture. Pair it with greens, nuts, and a light vinaigrette. Roasted squash can also be used to make a warm salad with quinoa or couscous.
4. Savoury Breads and Muffins: Add cooked and mashed squash to bread or muffin batter for a healthier and more flavourful twist. You can also add other ingredients like cheese, herbs, and spices for added flavor and texture.
5. Sweet Treats: If you have a sweet tooth, you can use leftover squash to make pies, cakes, or even cookies. The sweet and nutty flavour pairs well with cinnamon, nutmeg, and other warm spices. Hubbard squash pie is a classic autumn dessert, and you can also add squash to muffins, cakes, and even bread pudding for a delightful twist.

(Part 5) Hubbard squash recipes

Here are some delicious recipes for you to try

Now, let's get into some specific recipes! These are my favourites, and I know you'll love them too. I've chosen recipes that showcase the versatility of Hubbard squash and highlight different cooking methods.

Roasted Hubbard Squash with Sage and Brown Butter

This recipe is simple yet sophisticated. The brown butter adds a nutty flavour that complements the squash beautifully.

Ingredients:

1. 1 medium Hubbard squash, peeled, seeded, and cut into chunks
2. 1/4 cup olive oil
3. 1/4 cup unsalted butter
4. 1 tablespoon fresh sage leaves, chopped
5. Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the squash with olive oil, salt, and pepper. This will help the squash cook evenly and become tender.
3. Spread the squash in a single layer on a baking sheet. This ensures that the squash cooks evenly and develops a nice caramelized crust.
4. Roast for 30-40 minutes, or until tender. You can check for doneness by piercing the flesh with a fork.
5. While the squash is roasting, melt the butter in a saucepan over medium heat. Cook the butter until it turns a light brown colour and smells nutty, about 3-4 minutes. This process is called "brown butter" and it adds a rich, nutty flavor to the dish.
6. Remove the pan from the heat and stir in the sage. The sage leaves will infuse the brown butter with a delicious earthy flavor.
7. Pour the brown butter over the roasted squash and toss to coat.
8. Serve warm. The brown butter and sage create a beautiful and flavorful sauce that perfectly complements the roasted squash.

Creamy Hubbard squash soup

This soup is a perfect comfort food on a chilly evening. It's packed with flavour and incredibly easy to make. It's a great way to use up leftover roasted squash or to make a hearty soup from scratch.

Ingredients:

1. 1 medium Hubbard squash, peeled, seeded, and cut into chunks
2. 1 onion, chopped
3. 2 cloves garlic, minced
4. 4 cups vegetable broth
5. 1/2 cup heavy cream or coconut milk
6. Salt and pepper to taste
7. Optional: Fresh herbs like parsley or chives for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the squash with olive oil, salt, and pepper.
3. Roast the squash for 30-40 minutes, or until tender. Roasting the squash first brings out its natural sweetness and depth of flavor.
4. While the squash is roasting, saute the onion and garlic in a large pot with a little olive oil until softened. This creates a flavorful base for the soup.
5. Add the roasted squash, vegetable broth, and heavy cream or coconut milk to the pot.
6. Bring the mixture to a simmer, then reduce heat and cook for 10 minutes. Simmering allows the flavors to meld and the squash to soften further.
7. Use an immersion blender or transfer the soup to a regular blender and blend until smooth. Blending the soup creates a creamy texture and a delicious consistency.
8. Season with salt and pepper to taste. Adjust the seasoning according to your preference.
9. Serve warm, garnished with fresh herbs if desired. Parsley or chives add a fresh, bright flavor that contrasts nicely with the richness of the soup.

Hubbard Squash and Apple Galette

This galette is a beautiful and delicious way to use up your leftover Hubbard squash. The sweet and tart combination is perfect for autumn. It's a rustic and elegant dessert that's sure to impress.

Ingredients:

1. 1 medium Hubbard squash, peeled, seeded, and cut into chunks
2. 2 apples, peeled, cored, and sliced
3. 1/4 cup brown sugar
4. 1 tablespoon cinnamon
5. 1/4 teaspoon nutmeg
6. 1 tablespoon butter, melted
7. 1 sheet of puff pastry, thawed
8. 1 egg, beaten

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the squash and apples with brown sugar, cinnamon, nutmeg, and melted butter. The melted butter helps to keep the filling moist and flavorful.
3. Place the puff pastry on a baking sheet lined with parchment paper. This prevents the pastry from sticking to the baking sheet.
4. Spread the squash and apple mixture in the centre of the pastry, leaving a 2-inch border.
5. Fold the edges of the pastry over the filling, creating a rustic crust. The galette is a free-form pie, so don't worry about making it perfect.
6. Brush the crust with the beaten egg. This helps the crust to brown beautifully in the oven.
7. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. You can check for doneness by inserting a toothpick into the filling - it should come out clean.
8. Let cool slightly before serving. The galette will be warm and delicious, but it's best to let it cool slightly so that the filling can set.

(Part 6) Tips for Cooking Hubbard Squash

A few tricks up my sleeve

Here are some tips I've learned over the years that will make your Hubbard squash cooking experience even better.

1. Cut it in half first: If you're roasting or baking the squash whole, it's easier to cut it in half lengthwise first. It makes it easier to scoop out the seeds and ensures even cooking. This is especially helpful for larger squashes.
2. Don't overcrowd the baking sheet: Make sure the squash pieces have enough space on the baking sheet to roast evenly. Overcrowding will lead to soggy squash, which no one wants! Give each piece enough space to breathe, so they can roast evenly and develop a crispy texture.
3. Don't overcook it: You want the squash to be tender, but not mushy. Overcooked squash loses its flavour and texture. It's better to err on the side of undercooked, as you can always cook it a bit longer if needed.
4. Add some sweetness: If you're using a sweet recipe, don't be afraid to add a little more brown sugar or maple syrup. It helps bring out the natural sweetness of the squash. Hubbard squash has a naturally sweet flavor, and adding a bit more sweetness can enhance that.
5. Experiment with different spices: Hubbard squash is delicious with both sweet and savoury spices. Try cinnamon, nutmeg, ginger, rosemary, thyme, or sage. Get creative and see what flavor combinations you enjoy.

(Part 7) Variations and Substitutions

Be creative!

Don't be afraid to get creative in the kitchen. Here are some variations and substitutions to try:

1. Other squash varieties: If you can't find Hubbard squash, you can use butternut squash, acorn squash, or spaghetti squash. Just adjust the cooking time as needed. Each type of squash has its own unique flavor and texture, so experiment to see which you prefer.
2. Add some vegetables: Toss the squash with other vegetables like onions, carrots, or potatoes for a more flavourful dish. You can also use other root vegetables, like sweet potatoes, parsnips, or beets.
3. Different toppings: Experiment with different toppings for your roasted squash. Try crumbled bacon, toasted nuts, cheese, or a drizzle of honey. These toppings add flavor and texture, and can make your roasted squash even more satisfying.
4. Sweet and savoury combinations: Get adventurous with sweet and savoury flavour combinations. Try adding a little maple syrup to your roasted squash with rosemary and sage. This combination creates a beautiful balance of sweet and savory flavors.

(Part 8) FAQs

Got questions? I've got answers!

Here are some common questions about cooking Hubbard squash:

1. Can I eat the skin of the Hubbard squash?

   Yes, you can! The skin is edible, but it's quite tough and fibrous. I usually peel it off for easier eating, but it's up to you. If you leave it on, make sure you cook the squash long enough for the skin to soften. The skin adds a bit of earthy flavor, and some people enjoy the texture. It's really up to your personal preference.

2. How do I know when the Hubbard squash is cooked?

   You can tell the squash is cooked when you can easily pierce it with a fork. The flesh should be tender and pull away from the skin easily. If you're roasting or baking the squash, the flesh should be soft and slightly browned. If you're simmering, the flesh should be tender and easily mashed.

3. Can I freeze leftover Hubbard squash?

   Yes, you can freeze leftover cooked Hubbard squash for up to 3 months. Simply place it in an airtight container or freezer bag and freeze. Thaw it in the fridge overnight before using. Frozen cooked squash is great for adding to soups, stews, or even smoothies.

4. How do I roast Hubbard squash seeds?

   After you scoop out the seeds, rinse them and pat them dry. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast at 300°F (150°C) for 15-20 minutes, or until golden brown and crispy. Roasted squash seeds are a delicious and healthy snack, and they're also a great addition to salads or trail mix.

5. What are some other dishes I can make with Hubbard squash?

   You can use Hubbard squash to make a variety of dishes, including fritters, muffins, breads, soups, stews, and curries. Be creative and experiment with different flavours and textures! You can also add squash to breakfast dishes like oatmeal or pancakes for a sweet and savory flavor boost.

(Part 9) A Final Word

Ready to get cooking?

There you have it, my friends! Your ultimate guide to cooking Hubbard squash. Remember, it's all about having fun and experimenting. Don't be afraid to try new things and see what you come up with. Who knows, you might just discover a new favourite recipe! So, get out there and give it a go! You won't regret it.