Recipes For Hubbard Squash

Hubbard squash is a blue squash that grows to huge proportions. You can cook it whole, but it is actually best when cubed and is delicious when served either sour, sweet or spicy.

Before you try to cube it, cut the squash in half and place it on a baking sheet. Use a fork to pierce the skin at least 10 times for each half, and then bake it for about 15 to 20 minutes in an oven that has been preheated to 300 degrees Fahrenheit. This initial heating will make the squash easier to peel and to cut.

When cooking squash, you will always have to cut it into chunks first. If you place a whole squash in the oven without piercing the skin first, it can actually explode. Second, a large squash won't cook through if placed in the oven in one piece, so you may want to break it into chunks.

The following recipes will touch upon several taste centers: sour, sweet and spicy.

Hubbard Squash And Dilled Sour Cream
Ingredients You Will Need:
4 cups cubed Hubbard squash (prepared as noted above)
½ teaspoon salt
½ teaspoon white pepper
1 teaspoon dill seeds
3 tablespoons sweet creamy butter
1 large sweet onion, in rings
1 cup sour cream
2 tablespoons fresh dill weed

Boil the squash in salted water until tender. If you have already baked the squash for 15 minutes, it should be tender after about 10 minutes in the boiling water bath. Drain, sprinkle with salt, pepper and dill seeds and stir well. Meanwhile, melt the butter in a skillet, and add the onion. After you have sautéed the onion, remove it from the heat. Add the sour cream and dill weed, and stir to blend. Pour the sauce over the squash, and serve immediately.

Honeyed Hubbard Squash
Ingredients You Will Need:
4 cups cubed Hubbard squash (prepared as noted above)
¼ cup butter, melted
¼ cup clover honey
½ teaspoon salt

Butter a shallow pan, and add the squash cubes to the pan. Mix the rest of the ingredients together, and drizzle the mixture over the squash. Bake the squash for 30 minutes in an oven that has been preheated to 375 degrees Fahrenheit.

Curried Hubbard Squash
Ingredients You Will Need:
4 cups cubed Hubbard squash (prepared as noted above)
1 to 2 cups coconut milk
2 teaspoons granulated chicken stock
1 sweet onion, chopped
2 cloves garlic, crushed
3 teaspoons grated gingerroot
1 teaspoon red pepper flakes
1 tablespoon curry powder
1 cup fresh green beans, chopped
1 cup small cauliflower florets
½ teaspoon salt

Place the squash, half the milk and half the chicken stock into a skillet, and bring the mixture to a boil. Add the onions, garlic, gingerroot and spices, and cook until the mixture begins to boil a second time. Reduce the heat, add the green beans and cook until tender. Add the cauliflower florets and the remaining ingredients, and allow the squash curry to cook down until it forms a mash. (The green beans may still be chunky.) Watch the pan carefully as the milk has a tendency to burn and the squash to stick to the pan.

Serve with baguettes or crackers.

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