Big, beautiful, and packed with rich fall flavor, Blue Hubbard Squash is an old-fashioned winter squash known for its distinctive blue-gray skin, large size, and thick orange-yellow flesh. Underneath its tough exterior is dense, smooth flesh with a mildly sweet, rich, and slightly nutty flavor.
Blue Hubbard is an excellent squash for baking and cooking. Because these squash can grow quite large, one squash can provide plenty of flesh for several meals or a big batch of soup, puree, or your favorite fall recipes.
Preparation Ideas
- Roast or bake until tender and serve with butter and seasonings
- Puree for soups and creamy bisques
- Mash as a side dish with butter, maple syrup, or brown sugar
- Use in pies, breads, muffins, and other fall baking
- Add to casseroles, curries, and hearty fall dishes
- Substitute for butternut squash or pumpkin in many recipes
- Cook and freeze the extra puree for use throughout the winter
Preparation Tip: Blue Hubbard Squash has a very hard outer rind. Rather than trying to cut a large squash with a kitchen knife, many people carefully crack it into manageable pieces first, then scoop out the seeds and roast the sections until tender.
With its unique blue-gray appearance, Blue Hubbard Squash also looks great in a fall display before making its way into the kitchen. Freshly harvested from our fields, it’s a traditional winter squash that’s perfect for hearty fall and winter cooking.
