The big, blue squash sitting outside my door is not just Autumn decor, it’s a hubbard squash and it’s edible and delicious. Many of you may know that already, but I was surprised when I was purchasing it that the sales person had absolutely no idea it could be consumed, albeit, I picked it up as a gourd at a garden center, but I was still surprised that she wasn’t aware it was a fabulous fall veggie with a dozen uses.
Hubbards can be hefty, sometimes 50 pounds – that’s a lot of squash to deal with… Mine is about 20 and I have plans for him… First things first though, I’ll chop him up, seed him (while saving seeds for next year of course!), rub a bit of olive oil around and then roast at 350. At that point I’ll be making soup, risotto, ravioli filling and of course pie…
Hubbard is very sweet and also has the benefit of being a winter squash which equals a long keeper. It can last up to 6 months in storage. Pretty remarkable.
If you’re interested in purchasing seed you can order it here, or I’ll be saving a ton of seed – just ask!