I didn't even go to the grocery store for squash. I was meeting up with a friend in the area, so a quick jaunt to run errands turned into a whole day of activities. But I did, what most people do when they are at the grocery store longer than anticipated, and just ended started grabbing random things that looked like they might be fun! Entirely unnecessary. But fun. Hence, the blue Hubbard squash.
I've recently discovered how much I enjoy squash. I have always been a big fan of pumpkin season and have for years waited rather impatiently for pie pumpkins to oh so briefly come into season.
But there are so many other squash and gourds that I walk past all of the time! Which makes this month and a half long season when you can get pie pumpkins kind of ridiculous. Because gourds store well and it's entirely possible to have them year round.
These other types of larger squash are as so much more flavorful than pumpkins! They're larger, a brighter orange, and much more flavorful. Really, pie pumpkin tastes watered down in comparison. I may never go back to regular old pumpkins again. These blue Hubbard squash, calabaza squash, and ambercup squash are just so far superior that there is absolutely no comparison.
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Variations of Blue Hubbard Squash
I am constantly roasting squash these days. It's so simple to do and one of my favorite flavors. There are so many things that you can add squash to. It's great in just about everything. I'm constantly putting it in burritos and enchiladas, soups and curries, and dips and pastas. Really, the sky is the limit. As long as it's delicious!
Roasted Blue Hubbard Squash is a fall favorite. It's simple to roast. Has a robust flavor. And is a much more vibrant color than most pumpkins. So, put down the pie pumpkin and sugar pumpkins this fall season. And break out something a little bit more fun to work with. You don't have to trust me, but try a pie pumpkin next to a blue hubbard squash. There's no comparison. Baking pumpkins taste like they've been watered down in comparison.
1blue hubbard squash(or similarly dense squash or pumpkin)
Instructions
Preheat oven to 350 degrees Fahrenheit.
Cut squash in half.
Using a spoon, scoop out the innards to remove all of the seeds and stringy pieces. Reserve the seeds if you want to roast them for a fun snack.The "guts" are still edible, but can be texturally unpleasant. I will usually keep them to puree into soup or pet food. However, most people will discard them! Just make sure not to toss any seeds!
There are two ways to do this here. Either you can peel the skin off with a potato peeler or paring knife now. Or you can wait until after it's roasted to peel the skin off.Neither will save you any time. It's just whether you want to fuss with peeling it off now or forstall the inevitable and peel it off later. It will be easier to peel the skin off later. However, it will also break into tiny pieces and you'll have to painstakingly sift them all out later. But that's not necessarily much different than painstakingly trying to peel a large, round squash.
Once you've cut in half and removed the innards from the squash, wrap in aluminum foil and place on a baking sheet.I do this by getting a piece of foil long enough to wrap around the entire squash. Place squash face down in the center of the foil. Then, wrap the edges of the foil around to cover the squash completely.
Bake for about 2 hours depending on size. Make sure to flip halfway through so that the squash sides are face up.This is the trickiest part about roasting squash: the size of the squash can drastically increase the cook time. You’ll know that they’re done when the flesh is soft and you can poke it with a fork without any resistance. It will vaguely resemble the consistency of potatoes before you mash them. The best thing to do is to cook them for an hour and then check them every 20 minutes after that until they’re cooked throughout.
Let cool to the touch.You can also put the squash in the refrigerator or freezer to speed up this process. Just place it in a heat-safe bowl and place an oven mitt in between the bowl and any glass shelves. As the rapid change in temperature can crack and break.
If you haven't already, remove the skin. It is not edible.
Add squash to the food processor. It should peel off easily. If you like, you can get every bit of pumpkin out of it by scooping the remaining pumpkin out with a spoon.
Purée until smooth, about 5 minutes. Make sure to scrape down the sides occasionally.
Tips, Tricks, & Notes
Sometimes hubbard squash are larger than others. You can cut them into quarters to speed up the cooking time if this takes forever.
For more tips and tricks to roasting squash, I have an entire article on The Fundamentals of How to Roast Pumpkins, Squash, & Other Gourds. This article more specifically pertains to the differences in varieties and my go-to recipe for smaller ones, like butternut squash and pie pumpkins.
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