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.
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.
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.
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.
- 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 ½ inch of water; set aside.
- 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 1½ hours until the squash is fork tender.
- 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.
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.
i haven’t had this in so long! making a request to my mom!!
Maureen I’ve never made a pie with it that sounds amazing. If you have a recipe that you would be willing to share I would love to try it!
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?
Stephanie~ The water helps to steam the squash. I hope the tips help in the future. Thanks for catching the typo 🙂
Elle,
Fingers crossed your momma can make it for you! Better yet now you can make yourself!
Oh you did mean foil. I didn’t cover mine last time either. Btw, the typo is in your printable recipe, too.
I’ve never heard of it but it looks delicious!
I’ve never heard of this type of squash. Thanks for the tip about freezing it! I never knew you could do that.
I love squash. The girls like it too, so it is a fantastic fall veggie for us. Thank you for the recipe.
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
Glad you love Hubbard squash just as much as I do! I always buy extra cook them up and freeze them so I can have it all winter long 🙂 Happy Thanksgiving kay!
Don’t throw the seeds away! Bake then like pumpkin seeds!
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
Thank you and Happy Thanksgiving to you and your family as well!
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.
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!
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.
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!)