Hubbard Squash Winter Squash

Hubbard squash

pointsevenout 16 years ago

Found a roadside market with Hubbard squash so I thought I would look up some recipes. These suckers are big. Picked up the Bio on whatscookingamerica.net.

Hubbard - The extra-hard skins make them one of the best keeping winter squashes. These are very large and irregularly shaped, with a skin that is quite "warted" and irregular. They range from big to enormous, have a blue/gray skin, and taper at the ends. Like all winter squash, they have an inedible skin, large, fully developed seeds that must be scooped out, and a dense flesh.

Hubbard squash is often sold in pieces because it can grow to cumbersome sizes. The yellow flesh of these tends to be very moist and longer cooking times in the oven are needed. They are generally peeled and boiled, cut up and roasted, or cut small and steamed or sautéed. It's perfect for pies.

Hubbard squash, if in good condition initially, can be successfully stored 6 months at 50 to 55 degree F. with 70% relative humidity. A 15% loss in weight from shrinkage for 6 months storage would be average. Less rot will develop in the Hubbard squash if stems are completely removed before storage. Hubbard squash and other dark-green-skinned squashes should not be stored near apples, as the ethylene from apples may cause the skin to turn orange-yellow.

Available year-round - peak season is early fall throughout winter.

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pointsevenout 16 years ago said:

Picked up a couple of grey hubbards and an orange one. Going to try to make a baked stuffed squash half. Maybe with spiced rice and sauted sweet peppers and onions. Green peppers will offset the orange flesh nicely. I'm wondering if the uncooked rice will simmer up nicely in the squash cavity when I bake it. Test kitchen here I come.

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pointsevenout 16 years ago said:

Cooking rice in the cavity does not work. Cut up the orange Hubbard in 1 or 2 inch cubes to try baking it. No seasoning or flavoring at all so I can get a pure flavor example. Might puree it for some soup or freezing or leave it in chunks for freezing. Looking up more recipes today. Will post some pics of the process if it turns out. Have some pics of the gray Hubbard but the recipe didn't turn out so the only way you get those pics is to send my your e-mail address.

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pointsevenout 16 years ago said:

Baked the orange hubbard squares a little too long and had to trim some black singed edges, but overall a good tasting squash. I think the grey hubbard is sweeter tasting though. Posted the pics in a recipe.

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kukla 16 years ago said:

You are too much :)

Up here, in the Great White North we are accustomed to "extra hard skins [making] them one of the best keeping winter....oh, we were talking about??? squashes..." Yep, they take FOREVER to cook. That's how we keep our kitchens warm up here :)

Cooking rice DOES work in a smaller acorn (or pepper) squash. I can't imagine trying in a hubbard; but then again, I don't have to any longer, do I ??

Would realy love to see the pics :)

Cudos for trying something new, and even MORE cudos for sharing the experience!

For everything else.....there's Mastercard :)

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pointsevenout 16 years ago said:

New recipe up for squash seeds.
KUKLA: If you really want to see the pics of my first attempt at the grey hubbards, send me your e-mail addy.

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