Blue Hubbard Squash Recipe
This Blue Hubbard Squash Recipe is incredibly easy and can be used to make so many delicious items, from soups to cakes.
Fall is a great time to stock up on all of the different winter squash that are available today.
In the past the only two winter squash that were readily available in stores were butternut and acorn. Now even the grocery stores have a plethora of different squash varieties.
There are so many things you can do with squash, but first, you have to cook them. Since the Blue Hubbard is so large, it’s the perfect one to cook and then pressure can or freeze the chunks.
The easiest way, as in the least work, and tastiest way to cook squash is to roast it. You can microwave or boil it but that will generally require peeling it. That can be a pain with these large squash.
What is blue hubbard squash?
Blue Hubbard is one of the many winter/ fall squash varieties that is available today. This skin is a pretty greenish blue and the flesh is a bright orange. Similar to butternut and pumpkin.
Like all of the winter squash, it has a very long shelf life. It is generally ready to harvest late September or in October, in northern climates, before the first frost. It can easily last until January, February or even March if stored in a cool space.
We find the flavor more appealing than acorn squash and even butternut. The taste is sweeter and the texture is less stringy.
How to grow it
All of the winter squash are easy crops to grow. They like well drained soils but need adequate moisture throughout the growing season.
Give them plenty of space because they are a large plant. Fertilize moderately.
Be sparing when planting these. Since they are so large, they will produce large quantities of food that you will need to store or gift to friends and neighbors.
Why should you make this recipe?
- It’s incredibly easy to make.
- Takes very little hands on time.
- Very healthy side dish. Loaded with vitamins and minerals, such as, Vitamins A, C, some B complex and potassium.
- It’s super versatile. See use suggestions below.
- Yields a large amount of squash meat due to it’s large size, so it’s great for meal prep to use on busy nights.
What you need
- Blue Hubbard Squash
- butter/ olive oil or coconut oil
- salt and black pepper
- brown sugar/ maple syrup/ honey (optional)
- spices (cinnamon, nutmeg, cloves, ginger, allspice, garlic, etc.) optional
How to make it
Step One
Cut squash in half, carefully with a sharp knife.
Step Two
Scoop out seeds and pulp (endocarp) from the inside with a large spoon.
Step Three
Baste the flesh with butter, oil or coconut oil.
Step Four
Season with salt and pepper.
Add optional sugar and spices, if desired.
Place each half, cut side up on a rimmed baking sheet covered with aluminum foil.
Bake at 400°F in the oven for 40-60 minutes until flesh is tender when poked with a fork. Let it cool until cool enough to handle.
Scoop out cooked flesh with a large spoon or an ice cream scoop.
At this point, you can freeze it freezer bags. Most of what we do with the squash utilizes the purée so you can make the purée first and then freeze it.
To purée squash
Add scooped out meat to a food processor or blender container. Add salt and pepper. Purée until smooth.
If the squash purée is too thick, you can add milk, coconut milk or a splash of water to thin it down.
To can squash
If you would like to can the squash, you must peel it and cut it in half. Cut the flesh into one inch cubes. Place squash in a pot of boiling water. Let it come back up to a boil then boil for 2 minutes.
Fill jars with the cubes leaving one inch headspace. Add enough of the cooking water to the jar to cover the cubes, leaving the headspace.
Wipe rims of jars with clean paper towel. Adjust lids and screw on bands.
Process jars in your pressure canner at 11 PSI for 55 minutes, adjusting for altitude. (See recipe notes below)
Remove from heat when processing time is complete. Let the pressure release naturally. Let jars cool in the hot water for at least 5 minutes.
Remove jars to the counter and leave undisturbed for 12-24 hours. Check seals. Press down in center of lid. If it flexes up or down the jar has not sealed and should be refrigerated. Use within a few days.
Note: Squash is a low acid food and must be canned in a pressure canner. Do Not water bath can!
How to store leftovers
Store the leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze in easy single serve use portions.
When ready to use, thaw in the refrigerator overnight or microwave in 1 minute bursts.
What can you do with blue hubbard squash?
- Blue hubbard squash is great for an easy side dish with any meal. Purées and chunks can both be heated in a pot on the stove or in the microwave. Serve along side beef, chicken, pork, venison and fish. Even great with eggs. We love it for a healthy hash.
- The purees makes great, healthy baby food.
- Use the purée to make any quick bread, cookie or cake calling for pumpkin or squash. This pumpkin bread with cranberries and orange is super tasty.
- Use it for soups. Both the chunks and purée are usable. Use the purées for creamy soups and the chunks for other soups, like this venison soup.
- Try making a delicious stew or pot roast with it.
- Use it as a vegan substitute for meats in pasta dishes like lasagna.
- Add it to grain bowls and salads.
- Use it for creamy pasta sauces, rice dishes and risottos.
- Add to hot pockets, stromboli or calzones to boost the nutrition.
- Try a delicious squash pie, instead of pumpkin.
More delicious squash recipes
- Honeynut Squash
- Sweet Dumpling Squash
- Roasted Butternut Squash
- Butternut Squash Soup Recipe
- How to cook Pumpkin
- Roasted Pumpkin Seeds
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Blue Hubbard Squash Recipe
Ingredients
- 1 Blue Hubbard squash
- 2 tablespoons unsalted butter, softened to room temperature. or olive oil
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons brown sugar optional
Instructions
- Wash skin of squash. Carefully cut squash in half. (see article above for how to cut it)1 Blue Hubbard squash
- Scoop out the seeds with a spoon.
- Spread butter on the inside and outside of meat.2 tablespoons unsalted butter, softened to room temperature.
- Season with salt and pepper.½ teaspoon salt, ½ teaspoon cracked black pepper
- Sprinkle with brown sugar and optional spices.2 tablespoons brown sugar
- Place halved squash on a foil lined baking sheet. Roast at 400°F/ 205°C for about 45-60 minutes until flesh is tender when pierced with a fork.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- cinnamon
- nutmeg
- cloves
- ginger
- allspice
- garlic
- sage
- thyme
- rosemary
- honey
- maple syrup
- coconut oil
- Make a soup like this butternut soup.
- Use it in stews like this venison stew.
- Stuff them with a mixture of meat, cheese, rice, quinoa or vegetables like spinach.
- Use it as a side dish, as is or made into a squash purée
- Use it to top salads and nourishing or buddha bowls
Nutrition
Published December 30, 2022.
We love squash, especially acorn, but I’ll look for Blue Hubbard in our store. I normally fix acorn squash in the microwave instead of baking. I cut the squash in half and take out the seeds and add seasonings like you mentioned. Then I put it cut side up in a Pyrex dish with a little water to help steam it. It usually only takes a few minutes. I now have an air fryer and I’m thinking about trying squash in it, too. Thanks for the recipe.
We love all of the squash too. Thanks Colleen!