Harvest to Table

A practical guide to food in the garden and market

Blue Hubbard Squash and Maple Butter

Filed under: Delicious Bite, Tagged as: blue hubbard squash, delicious bite, delicious bites, recipes, 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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Harvest to Table

Harvest to Table

A practical guide to food in the garden and market

Blue Hubbard Squash and Maple Butter