On your hunt for the perfect winter squash this year, keep an eye out for hubbard squash. This unique winter squash variety brings classic fall flavors with a touch of natural sweetness.
What Does Hubbard Squash Taste Like?
Hubbard squash is deliciously sweet, starchy, and slightly nutty. Its flavor is most commonly described as a cross between pumpkin and sweet potato with notes of carrot.
How to Choose Hubbard Squash?
The hubbard squash is likely the biggest squash you’ll find at the market and is also quite hard to cut open, so stores will often sell it pre-sliced. If you’re choosing a whole hubbard squash, go for one that’s heavy and rock-hard – the flesh shouldn’t give when pressed.
The most common variety is Blue Hubbard, which has powder-blue skin, and Golden Hubbard, which has orange skin. We recommend choosing Blue Hubbard when you can, as it’s generally sweeter and more flavorful.
How to Prepare Hubbard Squash?
Before cooking with hubbard squash, it’s a good idea to steam or roast it to soften the flesh and further develop its naturally sweet flavor.
Chop the hubbard squash into small pieces, removing the seeds, and steam or bake with the skin on until fork-tender. The flesh typically has a slightly grainy texture so if you’re not a fan of this consistency, you can puree or mash the squash before incorporating it into your recipe.
Cooking Hubbard Squash
Because hubbard squashes are so large, it’s easy to find yourself with more squash than you know what to do with. Luckily, you can use it in practically any recipe that calls for a type of winter squash (such as butternut or acorn squash) or pumpkin.
Use fresh hubbard squash to make this creamy squash soup or roast and mash it for cheesy stuffed shells. For dessert, make a hubbard squash pie cake with our pumpkin pie cake recipe or incorporate it into this dreamy pumpkin cheesecake with a gingersnap crust. Still have some squash leftover? Puree your hubbard squash and bake it into this pumpkin bread to enjoy for breakfast, lunch, or dinner.
Feature Image: Flickr user Sarah Oh ( CC BY-NC-SA 2.0 )