Baked Hubbard Squash Food

HUBBARD SQUASH CASSEROLE

Steps:

• Cook squash; I halve it, remove the seeds, and do it upside down in the microwave in a pie plate, with 1/2 inch of water on the bottom of the dish.
• It takes about 10 minute.
• per half, depending on how big your squash is.
• When cool, pare off rind, and cut in chunks, placing in large bowl.
• Add butter, sugar, cinnamon.
• Mash with potato masher or hand mixer.
• Put puree in baking dish.
• Bake at 350 for 30 minutes.

HOW TO BAKE HUBBARD SQUASH WHOLE

Steps:

• Preheat oven to 400°F / 200°C / Gas mark 6. Set a rack in the lowest position in the oven.
• With a sharp paring knife, cut several small slits in the Hubbard squash.
• Place whole squash on parchment or foil-lined baking sheet, or in a large baking dish.
• Roast, uncovered, for 1 hour to 1 hour and 20 minutes.
• Remove from the oven and let cool slightly before breaking open and removing seeds.
• Use a large kitchen spoon to scoop the flesh from the skin, season with salt and pepper.
• Store cooked squash in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

BAKED HUBBARD SQUASH

Steps:

• From: Felicia Pickering Date: Sun, 4 Aug 1996 00:21:24 EDT Cut Hubbard squash into serving-size sections. Arrange on a baking sheet and season*. Bake in a 350 F oven for 45 minutes or until tender when tested with a fork. Serve the squash in the shell with additional butter, salt and pepper. *Seasonings for baked Hubbard squash: Spread with soft butter, sprinkle with salt and pepper, then bake. Season with butter and brown sugar, then bake. Put some bacon cut into small squares in each piece of squash, then bake. Put some bacon cut into small squares and brown sugar (maybe 1 teaspoon) in each piece of squash, then bake. EAT-L Digest 3 August 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

BLUE HUBBARD SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the squash in half. Remove the seeds and place the squash cut side-down on a baking sheet.
• Roast in the preheated oven until you can pierce a fork through the flesh of the squash, about 40 minutes. Do not overcook it so it becomes mushy. Set aside.
• Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic, ginger, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Cook and stir for 2 minutes more.
• Peel off the skin from the squash or use a spoon to scoop out the flesh. Add squash to the pot, cover with vegetable broth, and bring to a boil. Reduce heat to low, cover, and cook, about 15 minutes.
• Turn off heat and remove the lid. Stir in coconut milk and lemon juice and allow to cool slightly, 3 to 5 minutes. Transfer to a blender in batches, or use an immersion blender, to blend the soup until it is silky smooth.

MASHED HUBBARD SQUASH

Steps:

• Preheat oven to 375 degrees.
• Pierce squash all around and place in large roasting pan in preheated oven and bake until soft enough to cut in half (about 30 minutes).
• Remove from oven, cut in half, remove seeds.
• Return to pan, placing cut side down, and add water or broth.
• Bake until soft (approx 30 minutes more).
• Carefully remove flesh from shell and place in appropriate sized mixing bowl.
• Mash, adding more or less butter and cream as needed.
• add salt and pepper to taste.