There are many different types of squash, but Hubbard squash is one of the most known and popular. It is extremely nutritious and easy to pick out due to its unique shape and taste. The Hubbard squash is shaped like a teardrop and tastes like pumpkin. It is a vegetable that is known to be a good source of Vitamin A and C. It is also low in cholesterol and does not contain any fat, which makes it a great addition to just about any dish. However, before you begin adding Hubbard squash to various recipes, you need to learn how to cook it. Cooking Hubbard squash is easy if you know all the tips and tricks.
Large Squash Cooking Tips
This squash is different from the rest due to its taste, but also the size of the Hubbard squash. It can weigh as many as 20 pounds, but it might be a good idea to use a Hubbard squash that weighs around 3 to 5 pounds. This size is much easier to deal with when cooking. You should also be aware that the skin of this winter squash is very tough. Roasting this squash is the easiest way to prepare it before adding it to various dishes or recipes.
Prepping the Hubbard Squash
Getting the Hubbard squash ready for baking is fairly easy. Just begin by preheating the oven to 350 degrees and cut the Hubbard squash in half. Make sure to slice it lengthwise and remove all seeds with a spoon. Just place the Hubbard squash halves on a baking sheet for about 30 minutes until the inside has softened. Once the squash has cooled you can peel the skin and then cut the squash into cubes. Before you bake the squash, you can drizzle butter or brown sugar to give it extra taste.
Make Your Own Stew
You can make your own stew using cubed Hubbard squash by combining it with pinto beans, onions, canned tomatoes and water. Just add a few spices and let it cook in a Dutch oven. You will be surprised by the amount of flavors that exist in this stew.
Since Hubbard squash tastes like pumpkin, it is the perfect ingredient to substitute. You can make a healthier version of pumpkin pie by using Hubbard squash instead. Just pre-bake the squash for 45 minutes and then remove skin. This Hubbard squash can now be used for any of your favorite pumpkin pie recipes.