As the leaves start to change colors and the crisp fall air sets in, our taste buds often crave hearty, comforting dishes that showcase the season’s bounty. One such star of the show is the humble Hubbard squash, a versatile and flavorful gourd that can be roasted, sautéed, or pureed into a variety of delicious recipes. In this article, we’ll explore 20 scrumptious ways to cook with Hubbard squash, from sweet treats like pies and muffins to savory meals like stews and risottos.
Whether you’re looking for a new twist on classic fall flavors or simply want to impress your friends and family with a show-stopping side dish, these recipes are sure to please. So grab a few Hubbards and get cooking – we can’t wait to see what you create!
Roasted Hubbard Squash with Maple Glaze
This recipe brings out the natural sweetness of Hubbard squash by roasting it to perfection and pairing it with a rich maple glaze. The result is a deliciously sweet and savory side dish perfect for fall gatherings.
Ingredients:
– 1 medium-sized Hubbard squash (about 2 lbs)
– 2 tbsp olive oil
– 1/4 cup pure maple syrup
– 1 tsp ground cinnamon
– Salt, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash cut-side up on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and sprinkle with cinnamon and salt.
5. Roast the squash for 45-50 minutes, or until tender and caramelized.
6. While the squash is roasting, mix together maple syrup and a pinch of salt in a small bowl.
7. After the squash has roasted for 30 minutes, brush it with the maple glaze.
8. Continue to roast for an additional 15-20 minutes, or until the glaze is caramelized.
Cooking Time: 1 hour 5-10 minutes
Creamy Hubbard Squash Soup with Thyme
Warm up on a chilly day with this comforting soup that highlights the sweet and nutty flavors of Hubbard squash. This recipe is perfect for a cozy evening meal or a light lunch.
Ingredients:
– 1 large Hubbard squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1 cup chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss the squash with butter, onion, and garlic on a baking sheet. Roast for 45 minutes or until tender.
3. In a blender or food processor, puree the roasted squash mixture until smooth.
4. In a large pot, combine the squash puree, heavy cream, chicken broth, and thyme. Bring to a simmer over medium heat.
5. Reduce heat to low and cook for 10-15 minutes or until heated through. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Hubbard Squash and Sage Risotto
This comforting risotto recipe combines the sweet, nutty flavors of roasted Hubbard squash with the earthy warmth of sage. Perfect for a chilly fall evening.
Ingredients:
– 1 medium Hubbard squash
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half, scoop out seeds, and roast for 45 minutes.
2. In a large skillet, heat oil over medium. Add onion and cook until translucent. Add garlic and cook for 1 minute.
3. Add Arborio rice; cook for 1-2 minutes, stirring constantly. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. If using wine, add after 20 minutes of cooking. Stir in butter, roasted squash, and sage. Season with salt and pepper.
5. Serve warm, topped with Parmesan cheese if desired.
Cooking Time: Approximately 45-50 minutes
Spiced Hubbard Squash Pie
This sweet and savory pie is the perfect way to cozy up on a chilly fall or winter evening. The natural sweetness of hubbard squash pairs perfectly with warm spices like cinnamon, nutmeg, and allspice.
Ingredients:
– 1 medium hubbard squash (about 2 lbs), cooked and mashed
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground allspice
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine mashed squash, heavy cream, sugar, salt, cinnamon, nutmeg, and allspice. Mix until smooth.
3. Roll out pie crust and place in a 9-inch pie dish.
4. Pour squash mixture into pie crust.
5. Bake for 40-45 minutes or until filling is set and crust is golden brown.
Cooking Time: 40-45 minutes
Grilled Hubbard Squash with Garlic Butter
Hubbard squash is a sweet and nutty variety that’s perfect for grilling. This recipe combines the natural sweetness of the squash with the richness of garlic butter, making it a delicious side dish or main course.
Ingredients:
– 1 medium-sized Hubbard squash (about 2 lbs)
– 4 cloves of garlic, minced
– 2 tbsp unsalted butter, softened
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together the garlic and butter until well combined.
4. Brush the mixture evenly onto both sides of the squash halves.
5. Place the squash on the grill and cook for 20-25 minutes per side, or until tender and caramelized.
6. Season with salt and pepper to taste.
7. Serve warm, sliced into wedges.
Cooking Time: 40-50 minutes
Hubbard Squash and Black Bean Tacos
This recipe combines the warmth of roasted hubbard squash with the earthy flavor of black beans, all wrapped up in a crispy taco shell. A perfect blend of sweet and savory for a cozy fall evening.
Ingredients:
– 1 medium hubbard squash (about 2 lbs)
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded cheese, cilantro, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the hubbard squash in half lengthwise and scoop out seeds.
3. Roast the squash for 45 minutes, or until tender and caramelized.
4. In a pan, heat olive oil over medium heat. Add onion and garlic; cook until softened.
5. Add black beans, cumin, salt, and pepper to the pan. Stir to combine.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning roasted squash and black bean mixture onto tortillas.
Cooking Time: 1 hour 15 minutes
Baked Hubbard Squash with Brown Sugar and Cinnamon
Sweet and savory, this baked squash recipe combines the natural sweetness of Hubbard squash with the warmth of brown sugar and cinnamon. Perfect for a cozy fall or winter evening.
Ingredients:
– 1 large Hubbard squash (about 2 lbs)
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 1/4 cup water
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together brown sugar, cinnamon, and salt.
4. Place the squash halves on a baking sheet lined with parchment paper.
5. Sprinkle the sugar mixture evenly over the squash flesh.
6. Add 1/4 cup water to the pan and cover with aluminum foil.
7. Bake for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Hubbard Squash and Apple Casserole
This comforting casserole combines the natural sweetness of hubbard squash with the crunch of apples, all wrapped up in a crispy brown sugar crust. Perfect for a chilly fall evening or a cozy winter night.
Ingredients:
– 1 large hubbard squash (about 2 lbs), peeled and cubed
– 2-3 Granny Smith apples, peeled and sliced
– 1/4 cup brown sugar
– 1/4 cup rolled oats
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine squash and apples.
3. In a separate bowl, mix together brown sugar, oats, cinnamon, nutmeg, and salt.
4. Add the dry mixture to the squash-apple mixture and toss until well combined.
5. Pour in melted butter and stir until everything is coated.
6. Transfer the mixture to a 9×13 inch baking dish and cover with aluminum foil.
7. Bake for 45 minutes, then remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown.
Cooking Time: 1 hour
Curried Hubbard Squash Stew
This hearty stew is a perfect blend of sweet and savory flavors, featuring roasted Hubbard squash as the star ingredient. With a hint of warm curry spices, this comforting dish is ideal for a chilly fall or winter evening.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, sauté onion and garlic in a little water until softened.
4. Add cumin, curry powder, turmeric, and roasted squash to the pot. Stir well.
5. Pour in broth and diced tomatoes. Bring to a simmer.
6. Reduce heat and let stew cook for 20-25 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Hubbard Squash Gnocchi with Brown Butter Sauce
Experience the comforting fusion of roasted squash and homemade gnocchi, paired with a rich brown butter sauce. This recipe is perfect for a cozy evening or as a unique twist on traditional pasta dishes.
Ingredients:
– 1 medium hubbard squash (about 2 lbs)
– 2 cups all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1 large egg, lightly beaten
– 2 tablespoons olive oil
– Brown butter sauce ingredients: 4 tablespoons unsalted butter, 2 cloves garlic, minced, 2 tablespoons heavy cream
Instructions:
1. Preheat the oven to 400°F (200°C). Cut the squash in half lengthwise and roast for about 45 minutes, or until tender.
2. Scoop out the cooked squash flesh and blend with 1/4 cup flour, salt, and egg until a dough forms.
3. Divide the dough into 4 equal pieces and roll each into a long rope. Cut into 1-inch pieces to form gnocchi.
4. Cook the gnocchi in boiling salted water for 2-3 minutes or until they float. Drain and set aside.
5. In a skillet, melt the butter over medium heat. Add garlic and cook for 1 minute, then stir in heavy cream.
6. Toss cooked gnocchi with brown butter sauce and serve immediately.
Cooking Time: About 45 minutes (including roasting time)
Stuffed Hubbard Squash with Quinoa and Cranberries
This recipe combines the natural sweetness of roasted hubbard squash with the nutty flavor of quinoa, tangy cranberries, and savory spices. Perfect for a cozy fall or winter dinner.
Ingredients:
– 1 large hubbard squash (about 2 lbs)
– 1 cup cooked quinoa
– 1/4 cup dried cranberries
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large bowl, combine cooked quinoa, chopped onion, minced garlic, cumin, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, dividing it evenly.
5. Place the stuffed squash on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and sprinkle with dried cranberries.
7. Roast for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Hubbard Squash and Coconut Milk Curry
This creamy curry showcases the natural sweetness of hubbard squash, perfectly balanced by the richness of coconut milk and aromatic spices. A comforting and nutritious dish perfect for a cozy night in.
Ingredients:
– 1 large hubbard squash (about 2 lbs), peeled and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt and pepper, to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash cubes in a single layer on a baking sheet for 30 minutes.
3. In a large pan, sauté onions and garlic until translucent. Add ginger and cook for an additional minute.
4. Add cumin, coriander, turmeric, salt, and pepper. Cook for 1 minute.
5. Stir in roasted squash and coconut milk. Simmer over medium heat for 10-15 minutes or until the flavors meld together.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: Approximately 45 minutes.
Roasted Hubbard Squash and Kale Salad
This autumnal salad combines the comforting flavors of roasted squash with the earthy goodness of kale, all tied together with a tangy dressing. Perfect for a crisp fall evening or as a side dish for your next family gathering.
Ingredients:
– 1 medium-sized Hubbard squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the squash and season with salt and pepper.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. Meanwhile, massage kale leaves with apple cider vinegar, Dijon mustard, and a pinch of salt.
6. Toss roasted squash with kale, crumbled goat cheese (if using), and serve warm.
Cooking Time: 45-50 minutes
Hubbard Squash Bread with Walnuts
Warm up your senses with this aromatic bread infused with the sweetness of Hubbard squash and the earthiness of walnuts.
Ingredients:
– 2 cups all-purpose flour
– 1 cup cooked, mashed Hubbard squash
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– 2 large eggs
– 1/2 cup chopped walnuts
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, salt, and baking powder.
3. Add mashed squash, sugar, milk, eggs, and melted butter. Mix until smooth.
4. Fold in chopped walnuts.
5. Pour batter into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Hubbard Squash and Sausage Stuffed Shells
Elevate your stuffed shell game with the sweet and savory combination of roasted Hubbard squash, Italian sausage, and ricotta cheese.
Ingredients:
– 12 jumbo pasta shells
– 1 medium Hubbard squash, peeled and cubed
– 1 lb sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash in a bowl with 2 tbsp olive oil, salt, and pepper for 30 minutes or until tender.
3. Cook pasta shells according to package directions. Drain and set aside.
4. In a large skillet, cook sausage over medium-high heat, breaking up with a spoon, until browned. Add onion and garlic; cook until onion is translucent.
5. Combine cooked squash, ricotta cheese, Parmesan cheese, egg, salt, and pepper in a bowl. Stir in the sausage mixture.
6. Stuff each pasta shell with the Hubbard squash-sausage mixture and place on a baking dish.
7. Bake for 20-25 minutes or until shells are golden brown.
Cooking Time: 50-60 minutes
Hubbard Squash Pancakes with Maple Syrup
Start your day off right with a sweet and savory breakfast treat that combines the natural sweetness of Hubbard squash with the richness of maple syrup. These pancakes are perfect for a cozy morning or brunch gathering.
Ingredients:
– 1 medium Hubbard squash, cooked and mashed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted butter
– Maple syrup, for serving
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Add egg, milk, and melted butter to the dry ingredients; stir until just combined.
4. Fold in mashed Hubbard squash.
5. Drop by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
8. Serve warm with a drizzle of maple syrup.
Cooking Time: 15-20 minutes per batch
Smoky Hubbard Squash and Lentil Soup
This hearty soup combines the natural sweetness of roasted squash with the earthy flavor of red lentils, all wrapped up in a smoky depth from a hint of smoked paprika. A perfect blend of flavors to warm up on a chilly day.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs)
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and roast for 30 minutes.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add lentils, vegetable broth, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Scoop out roasted squash flesh and add it to the pot. Simmer for an additional 5 minutes.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 45-50 minutes.
Hubbard Squash and Goat Cheese Tart
This savory tart combines the natural sweetness of Hubbard squash with the tanginess of goat cheese, perfect for a fall or winter evening. With its flaky crust and creamy filling, this dish is sure to impress your guests.
Ingredients:
– 1 large Hubbard squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 1/2 cup crumbled goat cheese
– 1/4 cup heavy cream
– 2 tbsp unsalted butter, melted
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash: Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with melted butter, sprinkle with salt and pepper, and roast for 45 minutes or until tender.
3. Roll out puff pastry to a thickness of about 1/8 inch (3 mm).
4. Assemble the tart: Spread the roasted squash over the pastry, leaving a 1-inch border around edges. Top with crumbled goat cheese and drizzle with heavy cream.
5. Bake for 25-30 minutes or until crust is golden brown.
6. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 1 hour 15 minutes
Hubbard Squash Fries with Chipotle Aioli
Get ready to elevate your snack game with these roasted Hubbard squash fries, paired with a smoky chipotle aioli for an added kick. This unique combination is sure to become a new favorite!
Ingredients:
– 1 large Hubbard squash
– 2 tablespoons olive oil
– Salt, to taste
– 1/2 cup mayonnaise
– 2 chipotle peppers in adobo sauce, minced
– 1 tablespoon lime juice
– 1 clove garlic, minced
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the Hubbard squash into fry shapes and toss with olive oil, salt, and a pinch of paprika.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a bowl, mix together mayonnaise, chipotle peppers, lime juice, and garlic.
5. Serve roasted squash fries with chipotle aioli for dipping.
Cooking Time: 20-25 minutes
Hubbard Squash and Pecan Muffins
This recipe combines the natural sweetness of roasted Hubbard squash with the nutty flavor of pecans, creating a deliciously moist and flavorful muffin perfect for a cozy morning treat.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs), peeled and cubed
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup chopped pecans
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Roast the squash cubes in a single layer on a baking sheet at 400°F (200°C) for about 45 minutes, or until tender and caramelized.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add melted butter, egg, roasted squash, pecans, and vanilla extract. Mix until just combined.
4. Divide the batter evenly among the muffin cups.
5. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Summary
Get ready to fall in love with the sweet and nutty flavor of Hubbard squash! As the seasons change, this versatile winter squash becomes a staple in many kitchens. In this article, we’ve rounded up 20 delicious recipes that showcase the best of Hubbard squash. From savory soups and risottos to sweet pies and breads, there’s something for everyone. Try roasting it with maple glaze, or blending it into creamy soup with thyme. You can even stuff it with quinoa and cranberries, or make a decadent tart with goat cheese. Whatever your taste buds desire, Hubbard squash is the perfect ingredient to get creative with this fall season.
