Hubbard squash

Use Hubbard squash in place of butternut squash in any butternut squash soup recipe.

How to Select

Choose squash that has a smooth, dry, and dull rind and is free of cracks or soft spots. Choose squash that has a deep color and is heavy for its size. Look for a firm, rounded, dry stem.

How to Store

Short term: Keep in dry, dark place, in paper bag. Long term: Pack in paper bags. Keep in dry, cool place, such as areas of basement or pantry. Use within 2-6 months. Check regularly for mold. Freeze: Boil or bake until soft, pack in containers and freeze.

How to Prepare

Rinse in cold water. Cut and scoop out seeds. Squash is cooked when a fork easily pierces skin and meat. Steam, microwave, or boil until tender. Bake or roast whole or halves. Pure squash meat after cooking and use for pies, pancakes, cookies, breads and sweet soups. Stuff with fillings. Good with maple syrup, brown sugar, cinnamon, honey, nuts, and fruit.

Recipes with this vegetable