Hubbard Squash {How to Cook}

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I’m sure you’re wondering what the heck is a Hubbard squash and how to cook it?  Don’t ya’ll worry I have you covered!  My momma and daddy used to get these all the time from up north.  Hubbard squash is typically a large squash with a nutty buttery flavor when roasted.

Hubbard Squash Cut

 My momma only made them for the holidays, but I remember waiting for it to come out of the oven.  I used to scoop a bite with the spoon while it cooled on the stove.  My favorite part about making this is you can buy your Hubbard squash on the larger side then use one half for Thanksgiving then freeze the other side for Christmas.  Tada two dishes in one!  Plus you can bake this ahead of time and freeze it for up to 4 months.  I’m all about making my holiday sides ahead of time. 🙂

 

Ingredients:

1 Large Hubbard Squash (you can pick the size)

1 Stick Butter, halved

Salt

Pepper

 

Pre-heat the oven to 350* or 375* depending on whatever else you need to bake requires.

Fill a large casserole dish with about 1/2 inch of water; set aside.

Hubbard Squash

Take the Hubbard squash and cut in half length-wise much like you would a watermelon (careful not to cut yourself).

Scoop our the seeds and discard them.  Place the squash cut side up in the pan with water.  Using a fork poke holes into the inside of the squash.  Then generously salt and pepper the squash.  Add the 4 Tablespoons of butter into each of the cavities.  Cover the pan with foil paper and bake in the oven for 1 to 1 1/2 hours until the squash is fork tender.

 

Hubbard Squash Baked

Remove from the oven and allow to cool.  Using a large scoop remove the squash from the shell and use a hand mixer to make a smooth consistency.  You can then place it in a serving dish or place in a freezer container and freeze for up to 4 months.

Hubbard Squash {How to Cook}

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Hubbard Squash {How to Cook}
Author: 
Recipe type: Holiday Side Dish
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
I'm sure your wondering what the heck is a Hubbard squash and {how to cook}? It's typically a large fall squash with a nutty buttery flavor when roasted.
Ingredients
  • 1 Large Hubbard Squash (you can pick the size)
  • 1 Stick Butter, halved
  • Salt
  • Pepper
Instructions
  1. Pre-heat the oven to 350* or 375* depending on whatever else you need to bake requires.
  2. Fill a large casserole dish with about ½ inch of water; set aside.
  3. Take the Hubbard squash and cut in half length-wise much like you would a watermelon (careful not to cut yourself).
  4. Scoop our the seeds and discard them. Place the squash cut side up in the pan with water. Using a fork poke holes into the inside of the squash. Then generously salt and pepper the squash. Add the 4 Tablespoons of butter into each of the cavities. Cover the pan with foil paper and bake in the oven for 1 to 1½ hours until the squash is fork tender.
  5. Remove from the oven and allow to cool. Using a large scoop remove the squash from the shell and use a hand mixer to make a smooth consistency. You can then place it in a serving dish or place in a freezer container and freeze for up to 4 months.

20 comments

  1. Maureen | Orgasmic Chef says:

    I love hubbard squash. I grew up in Maine and that’s what was on the table every Autumn. I live in Australia now and we have something similar but not the same as a hubbard. I’d like one now to make pies out of.

  4. Stephanie says:

    Thanks for the tips. The last time I made squash I didn’t put water in the pan or poke with a fork. I was the only one who ate it. Btw, what is folk paper?

  11. Kay Ladd says:

    Kay Ladd
    I am from upstate New York and we always had hubbard squash. I live in Virginia now and I found some at the farmers market believe me I scooped them right up! delicious

  14. MICHAEL SMITH says:

    Found your recipe just now and can’t wait to use it tomorrow. I bought a Hubbard squash at the store today and will be eating it tomorrow. I am also considering planting the seeds next spring in my garden. Thanks again and Happy Thanksgiving. Blessings to you! <3

  16. Lynn Huntley says:

    We grow our own each year and the skins are so much more tender. It makes it difficult to scoop out the meat but not bad to eat. The seeds can be saved and dried to plant next year.

  17. Denise says:

    Thank you for this recipe! My squash is in the oven as I type this! I’m super excited to cook this as I grew hubbard squash in my little garden this past summer, it’s so rewarding!

  18. Eileen says:

    Make pie with Hubbard squash same as pumpkin but add a bit more milk. My mom always made pumpkin pie this way and I still find it tastier than made with pumpkin. It’s been a lot of years.

  19. Lila says:

    I roasted my HS in the oven following your directions. I don’t think I baked it long enough, as it came out very dry and flakey. That was a couple of days ago. I’m recooking it on the stovetop and added a cup of water. I hope this helps it to break down more. From there I will use my immersion blender to make it smooth…or food processor. Do you think this plan will work? (My first time ever cooking it. I too am making a HS pie!)

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