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How to Cook Blue Hubbard Squash

author image Margaret Morris
Margaret Morris has a Bachelor of Arts in English with a concentration in creative writing from the University of Pittsburgh. She also holds a celebrant certificate from the Celebrant Foundation and Institute. Morris writes for various websites and private clients.
How to Cook Blue Hubbard Squash
Blue hubbard squash on a baking tray next to two pumpkin halves. Photo Credit: jatrax/iStock/Getty Images

Blue Hubbard squash is a winter vegetable with a tough, inedible skin. You can store it for up to six months in a cool, dry place and it will remain moist and flavorful. Blue Hubbard is a large squash, weighing from 11 to 20 pounds. Unless you're cooking for a large crowd, you might want to use a Baby Blue Hubbard, which weighs from 3 to 5 pounds. Prepare it simply by roasting it and topping it with butter and brown sugar or maple syrup, or experiment by using it in dishes such as soup, stew or pie.

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Step 1

Preheat your oven to 350 degrees F.

Step 2

Cut the squash in half lengthwise with a knife and scoop out the seeds.

Step 3

Bake the squash on a cookie sheet for 30 minutes or until you can pierce it with a fork.

Step 4

Peel the squash after it cools.

Step 5

Cut the squash into cubes.

Mashed Squash

Step 1

Put the pre-baked cubed squash in a large saucepan and cover it with water.

Step 2

Heat the water to boiling, then reduce the heat and cook the squash for 15 minutes or until it's tender.

Step 3

Drain the water from the saucepan.

Step 4

Add butter to taste and mash the squash using an electric mixer or a potato masher.

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