Louisa Enright's Blog

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Turkey Tracks: Blue Hubbard Squash

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Turkey Tracks:  January 23, 2012

Blue Hubbard Squash

I bought a Blue Hubbard squash in the late fall to roast for the winter.

Blue Hubbards are HUGE.  And they are legendary for being really, really delicious.

I tried to grow them last year, but it just wasn’t a good squash year in my garden.  I’ve already ordered the seeds to try again next year.

I put the squash next to other items in the kitchen so you could tell how big it it.  John had to take it to the garage and slice it into two parts with a saw.  The seeds are also supposed to be terrific, and I love to roast squash and pumpkin seeds, but I didn’t this time around.  Too much going on with everyone here for Christmas.  A missed opportunity I now regret.

Here it is cut in half.  It has beautifully orange flesh.

I put each half cut side down in a large pan coated lightly with coconut oil or olive oil and roasted about an hour.  You can tell from the smell when they are done.  And, you can check for sure by piercing with a sharp knife.

I scooped out the flesh and froze it in serving sizes for us.  And, of course we ate it that night.  I put it in a pot, heated it, mashed it, and added some cream, some butter, some maple syrup, some salt, and some cinnamon and nutmeg.  Delicious!

Add some eggs, and you’d have a great pie filling.


Written by louisaenright

January 23, 2012 at 12:40 pm

One Response

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  1. Sounds just wonderful!

    Susan Heath

    January 23, 2012 at 8:06 pm

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