What is Hubbard Squash?

Hubbard squash may not be the most common pick in the produce section, but with its bright orange interior, sweet in flavor, and fine-grained texture, it's worth seeking out.

What is Hubbard Squash?

The flavor of Hubbard squash is a combination of sweet potato meets pumpkin, which makes it perfect in pies and soups. Though high in sugar, this squash can sometimes be mealy, which means it is best puréed. You can also mash the flesh like potatoes and mix into casseroles or combine it with wild rice or other whole grain side dishes. Like other squashes, the Hubbard is packed with vitamins A and C, and has plenty of dietary fiber and almost no fat.

How to Choose Hubbard Squash

Hubbards are behemoths of the squash world, weighing anywhere between five to 15 pounds. When choosing a Hubbard squash at the market, pick one that is heavy for its size with a matte skin (not glossy). They are often sold already cut into pieces, which makes cooking with this large squash an easy job. They are typically available fall through mid-winter.

How to Cut Hubbard Squash

Probably the largest squash you'll find at the market, its hard skin can be tricky to work with. The best way to crack open a Hubbard squash is to (carefully) whack it with a heavy-duty meat cleaver. Some grocery stores will sell pieces already quartered (so you don't have Hubbard squash for days). We've even heard of folks putting these squash in a sack and dropping them from a decent height onto the hard ground.

How to Cook Hubbard Squash

The flesh of Hubbard squash can be substituted for almost all other varieties of winter squash, which makes it ideal for both cooking and baking. Because of its tough rind, Hubbard squash is most often cooked in its skin. To roast, place your piece of squash, flesh-side down, on a baking sheet in the oven. After baking, scoop the cooked flesh from the skin and purée or mash it. For trying it sweet, we recommend Grandma's Sweet Hubbard Squash Custard Pie, or if you're craving savory, make a batch of Blue Hubbard Squash Soup.

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