Hubbard Squash
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 Casserole
-3 tablespoon butter
-1/2 cup chopped onion
-1 medium green bell pepper, chopped
-3-1/2 cup mashed, cooked Hubbard Squash
-Salt & Pepper
-1/2 cup crushed corn flakes or cracker crumbs
Directions for hubbard squash recipe. In a medium skillet, melt butter over medium low heat; saute onion and green bell pepper until tender. Add squash; season with salt and pepper to taste. Transfer mixture to a buttered shallow baking dish and sprinkle with crumbs. Bake hubbard squash recipe at 400 degrees for about 25 to 30 minutes.
Hubbard Squash
-3 lbs. Hubbard squash
-1/2 c. butter
-3/4 c. maple syrup
-Salt and pepper to taste
-1/2 c. chopped toasted pecans
Cut squash into pieces. Pare and remove seeds and fibers. Cook, covered, in boiling water until tender. Drain and mash well. Beat in butter, maple syrup, salt, and pepper. Sprinkle with pecans
