Hubbard squash is a large, bumpy, tear-drop shaped winter squash with rich orange flesh. With its dense, starchy texture, Hubbard squash can seem intimidating to prepare and cook. However, it is worth the effort for its wonderfully sweet, nutty flavor. In this article, I’ll address common questions about cooking Hubbard squash and instruct you how to cook hubbard squash
1. FAQs When Cooking Hubbard Squash
1.1. What is the Best Way To Cook a Hubbard Squash?
Roasting is one of the easiest and best ways to cook Hubbard squash halves. Simply halve the squash, scoop out the seeds, and roast cut-side down until tender. The high oven heat helps caramelize the natural sugars, concentrating the sweet flavor. Roasting softens the dense flesh without making it mushy.
1.2. Do You Need To Peel Hubbard Squash?
No, you don’t need to peel Hubbard squash when roasting it in the oven. The skin of Hubbard squash is tough, but it softens during the roasting process and you can remove the skin after cooking (It is not edible). This is one of the advantages of roasting Hubbard squash; it allows you to enjoy the full flavor and texture of the squash without the extra step of peeling.
1.3. What Does Hubbard Squash Taste Like?
When cooked properly, Hubbard squash has sweet, earthy, nutty flavors similar to roasted chestnuts. The taste can vary slightly depending on size and freshness, with younger, smaller squash being sweeter. Overall, expect a rich, complex sweetness balanced out by Hubbard’s grainy, dense flesh.
2. How To Cook Hubbard Squash
Ingredients
- 1 Hubbard squash (2-3 lbs)
- 2 tablespoons olive oil or melted butter
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon
- Pinch of nutmeg
Instructions
Preheat oven to 400°F. Line a baking sheet with foil.
Slice the Hubbard squash lengthwise in half. Scoop out the seeds and pulp with a large spoon.
Brush the cut sides with olive oil or melted butter. Sprinkle with brown sugar, salt, cinnamon, and nutmeg.
Place the squash halves cut-side down on the prepared baking sheet.
Roast for 40-60 minutes until very tender when pierced with a fork. Times vary based on size.
Let cool slightly before scooping the flesh away from the skin with a spoon. Discard skin or scoop out flesh and mash together.
Serve the roasted Hubbard squash plain, mashed, or incorporated into other dishes like soups, salads, pasta, etc. Enjoy!
With its naturally sweet and nutty flavor, roasted Hubbard squash can be used either savory or sweet. It makes for a perfect fall comfort food.
