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Hubbard squash: How to attack the beast?

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Hubbard squash: How to attack the beast?

WendyBinCT | Nov 29, 2007 04:09 PM

When my daughter came home for Thanksgiving, she brought an amazing, enormous Hubbard squash, like a grayish-green football on steroids. It weighs more than our turkey did! I've prepared plenty of acorn and butternut squashes, but this is my first Hubbard. I hear they're delicious, and look forward to every new culinary adventure, but the challenge of getting through the tough skin is daunting. A knowledgeable friend says that she has known people to take a Hubbard squash out to the street and smash it on the pavement to open it up! Don't think I'd want to eat a vegetable that I'd scraped off asphalt! My DH figures he can chop it on our patio with his hatchet. Any other suggestions?

I'm thinking of roasting it in chunks with the skin on, and scooping out the flesh when it's tender, instead of peeling it raw. Your thoughts? Recommendations for roasting temperature and time? Might also follow the Silky Squash Soup recipe from America's Test Kitchen, and sauté the seeds and strings with minced shallots in butter, then add water, and steam some unpeeled chunks over the flavorful broth, which, when strained and combined with seasoned puree, makes an excellent soup. Oh, my mouth is watering already, and the squash is still parked in my garage!

My two usual squash flavor directions are 1) butter, brown sugar, cinnamon, perhaps some OJ; and 2) garam masala and ginger. Your favorites? Thanks in advance!

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