Hubbard Squash

Store whole squash in a cool, dry, dark place. Once cut, wrap tightly and refrigerate. Cooked and pureed squash freezes well.

Because of its tough rind, a very sharp, sturdy knife and careful handling are needed to cut it.

Roast wedges or cubes of Hubbard squash with olive oil, salt, pepper, and herbs like rosemary or thyme.

The dry flesh is perfect for baking into pies, similar to pumpkin pie.

Mash cooked squash for a flavorful side dish or incorporate it into casseroles and gratins.

Maple syrup

Cinnamon, nutmeg, cloves

Sage, rosemary, thyme

Brown butter

Cream, milk

Pecans, walnuts

Trying to cut the squash without a sharp knife or proper technique, which can be dangerous.

Overcooking the squash, which can make it watery and less flavorful.

Expecting a very moist squash; Hubbard is naturally drier than other varieties, which is a desirable trait for many preparations.