November 23, 2017
Blue Hubbards Come Inside: Hacksaw to Follow
These guys have been hanging out in the garage.
But the weather is getting too cold for them out there now.
So I brought them in today.
Squashes actually like warmer storage environments than many of the other veggies.
That’s a haul, isn’t it?
I love growing them. These hubbards are a bit on the small side this year due to the summer and early fall drought.
Blue Hubbards are terrific “keepers.” And the flesh is so sweet. It takes a hacksaw to cut them open (no kidding), but I then place them cut side down on a baking pan with a good lip and roast them until a knife pierces them–somewhere around an hour. I scoop the flesh, add raw cream and butter, a bit of maple syrup, salt, and some fall spices if one tolerates them. I then only have to smash the flesh with a potato smasher tool (or use a blender, I guess) while the mixture heats and smooths out. One could then also put the mixture into a butter lined casserole and reheat that when needed. This dish would be a great potluck dish.
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