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Blue Hubbard Squash and Maple Butter
Filed under: Delicious Bite, Tagged as: blue hubbard squash, delicious bite, winter squash
The blue hubbard squash is almost too pretty to cook. When you do cook the blue hubbard have a crew on hand for the meal because this squash is a lot of squash--even small hubbards are a handful.
Hubbards can grow to 16 inches long and 12 inches around. The 3 pound hubbard called for in this recipe would be a medium-sized blue hubbard.
The flesh inside the hard blue-gray shell is orange-red. You'll find it thick and sweet.
Use a heavy-bladed knife or a hand saw to make your first cuts on the blue hubbard--yes, it's that hard. After the squash is in hand-sized pieces, it will be clear sailing....or cooking.
All you need to know about cooking winter squashes, click here.
Maple Buttered Hubbard Squash 
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Ingredients
- 1 Hubbard squash, 3 to 3½ pounds
- 2 tablespoons maple syrup
- 2 tablespoons butter or margarine
- 1 teaspoon salt
- Dash pepper
- ⅓ cup chopped toasted pecan
Directions
1 Cut squash into large pieces; place in a large baking pan.
2 Cover with foil and bake in moderate oven (350°F) about 75 minutes, or until squash is tender.
3 Scoop out pulp and put through a sieve. Stir in syrup, butter, salt, and pepper.
4 If mixture is thin, simmer gentley to reduce.
5 Heat just to boiling; turn into serving dish and garnish with chopped pecans.
Makes 4 to 6 servings.
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