Baked Hubbard Squash Recipes

HOW TO BAKE HUBBARD SQUASH WHOLE

Steps:

• Preheat oven to 400°F / 200°C / Gas mark 6. Set a rack in the lowest position in the oven.
• With a sharp paring knife, cut several small slits in the Hubbard squash.
• Place whole squash on parchment or foil-lined baking sheet, or in a large baking dish.
• Roast, uncovered, for 1 hour to 1 hour and 20 minutes.
• Remove from the oven and let cool slightly before breaking open and removing seeds.
• Use a large kitchen spoon to scoop the flesh from the skin, season with salt and pepper.
• Store cooked squash in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

HUBBARD SQUASH CASSEROLE

Steps:

• Cook squash; I halve it, remove the seeds, and do it upside down in the microwave in a pie plate, with 1/2 inch of water on the bottom of the dish.
• It takes about 10 minute.
• per half, depending on how big your squash is.
• When cool, pare off rind, and cut in chunks, placing in large bowl.
• Add butter, sugar, cinnamon.
• Mash with potato masher or hand mixer.
• Put puree in baking dish.
• Bake at 350 for 30 minutes.