Saturday, January 8, 2011
Trying Something New: Hubbard Squash
When we were at the family farm, my in-laws gave us some squash to try. Among them were hubbard squash. This squash is new to me, I've never eaten one before. The interior looks just like a pumpkin, or Long Island Cheese Squash. I scooped it out but didn't save any seeds. I tasted some of the flesh raw to see how sweet it was. It was sweet, but not abundantly sweet.
Therefore I added butter and sprinkled brown sugar on top and baked the squash in the oven until it was tender. My husband liked the taste of the hubbard, however I thought it was a bit dry for my taste. I like Long Island Cheese better because it had a higher moisture content. We have one more hubbard that I haven't cooked yet, so I'm hoping the next one is better. Maybe this one was just old and dried up. I'll give it another chance. What are you favorite winter squashes?
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FYI... I made a hubbard pie with my homegrown squash! It was delish!
ReplyDeleteLooks yummy! I've never tried the Hubbard. My favorite is the Japanese kabocha squash. It's sweet and yummy! A little different for a winter squash, but my favorite!
ReplyDeleteWell, i've only tried spaghetti and waltham butternut winter squash so far, and butternut is definitely my favorite. Perhaps i'll have the opportunity to try more varieties in the future...
ReplyDeleteI just love sweet dumplings...they are wonderful! I am going to be planting a couple of new ones this year...so, we will see if I have a new favorite next year!
ReplyDeleteI am not a chef, but I haven't died from eating food that I cooked so far. You can probably cook hubbards the same way that I cooked butternut. Cut it in half from top to bottom,(or whatever suits the shape it has) then scoop out the seeds, place cut-face down on a foil-lined pan with 1/4 inch or so of water in it. Bake for about 45 minutes at 325 degrees. Remove from oven. Let it cool down some. The skin should be hard/stiff enough for you to take a large spoon and scoop out the pulp into a big enough bowl, add some butter and mash it all together like mashed potatoes. I love it prepared that way. Cooking it skin up and cut side down keeps the moisture in I think. Good luck with the other one!
ReplyDeleteI like butternut and acorn squash. I've gotten more actually baked this year, as opposed to them lying on the shelf to develop bad spots. I cut them in half and bake them flesh side down. After they are cooked through, I turn them over and season them.
ReplyDeleteI don't know if I've ever tried hubbard before. I've never heard of the cheese kind. Maybe that's because they are unique to your area.
I have been roasting my seeds this year, and they are turning out good. I soak them a little in a bowl of water, then clean them as best as I can. I decided it didn't hurt to have a little bit of string on a few, because it dries when the seeds are roasted. I just finished the last of them recently. I think I'll bake a squash tomorrow so I can roast more seeds.
I'm excited about trying your seeds you sent me.
ReplyDeleteCheck out the Turnbull's recipe for squash and ginger curd. It might sound weird but it's superbly delicious. Now that I've found this recipe, I'l never have "extra" squash again.
ReplyDeleteWe have really enjoyed the flavor of the butternut-type squash we got from Baker Creek Seeds (rareseeds.com). It's called Butternut Rogosa Violina Gioia.
ReplyDeleteWe're hoping for success with the Long Island Cheese squash seeds we got from you earlier in the year (but too late to plant winter squash). We'll be starting them inside in early April before transplanting out in late April or early May.
We received the recently sent seeds from you yesterday. Thanks!!
I know this is a little blah, but I really like butternuts. I love the architecture of the squash, the taste, the texture, everything.
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