As the days grow shorter and the temperatures cool, our thoughts turn to warm, comforting dishes that showcase the flavors of fall. And what better symbol of the season than the humble Hubbard squash? With its sweet, nutty flavor and versatility in both sweet and savory applications, it’s no wonder this type of squash has become a staple of autumnal cooking. In this article, we’ll explore 20 delicious Hubbard squash recipes that are sure to please even the pickiest eaters. From hearty soups and stews to decadent pies and casseroles, there’s something for everyone on this list.
Roasted Hubbard Squash with Maple Glaze
A sweet and savory twist on traditional roasted squash, this recipe brings out the natural sweetness of Hubbard squash paired with a rich maple glaze.
Ingredients:
– 1 large Hubbard squash (about 2 lbs)
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup pure maple syrup
– 2 tbsp honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place squash cut-side up on a baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Roast for 45-50 minutes or until flesh is tender and caramelized.
5. While squash is roasting, combine maple syrup and honey in a small bowl.
6. Remove squash from oven and brush with maple glaze.
7. Return to oven for an additional 10-15 minutes, or until glaze is caramelized.
Cooking Time: Approximately 1 hour
Creamy Hubbard Squash Soup
Warm up with a comforting bowl of creamy squash soup, perfect for a chilly fall or winter evening. This recipe showcases the sweet and nutty flavor of hubbard squash, blended to perfection with aromatic spices and a hint of cream.
Ingredients:
– 1 medium hubbard squash (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large pot, sauté the onion and garlic in butter until softened.
3. Add the chopped squash, cumin, paprika, salt, and pepper. Cook for 5 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until squash is tender.
5. Use an immersion blender or transfer soup to a blender, blending until smooth.
6. Stir in heavy cream or half-and-half. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Hubbard Squash and Sage Risotto
This creamy risotto recipe combines the sweetness of roasted Hubbard squash with the earthy flavor of sage, perfect for a cozy fall or winter meal. The Arborio rice is cooked to perfection in a flavorful vegetable broth, finished with butter and Parmesan cheese.
Ingredients:
– 1 large Hubbard squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 4 cups vegetable broth, warmed
– 1 cup Arborio rice
– 2 tablespoons unsalted butter
– 2 tablespoons grated Parmesan cheese
– 2 sprigs fresh sage, chopped (about 2 tablespoons)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and roast for 45 minutes, or until tender.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add Arborio rice and cook, stirring constantly, for 1 minute.
4. Add warmed broth, 1/2 cup at a time, stirring continuously, until the rice is cooked and creamy (about 20-25 minutes).
5. Stir in butter, Parmesan cheese, and chopped sage.
6. Season with salt and pepper to taste.
Cooking Time: About 50-60 minutes
Spiced Hubbard Squash Pie
A delicious twist on traditional pumpkin pie, this Spiced Hubbard Squash Pie is perfect for the fall season. With the warm spices of cinnamon, nutmeg, and ginger, it’s sure to become a new holiday classic.
Ingredients:
– 1 small hubbard squash (about 2 lbs), cooked and pureed
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together the squash puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in the eggs until well combined.
4. Roll out the pie crust and fill with the squash mixture.
5. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 40-45 minutes
Hubbard Squash and Kale Salad
This autumnal salad combines the natural sweetness of roasted Hubbard squash with the earthy flavor of kale, all tied together with a tangy vinaigrette. A perfect side dish for your next harvest-themed dinner party.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs)
– 4 cups curly kale leaves
– 1/4 cup apple cider vinegar
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled goat cheese or toasted pumpkin seeds for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the Hubbard squash in half lengthwise, scoop out the seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. Meanwhile, massage the kale leaves with olive oil and a pinch of salt to remove bitterness.
5. In a large bowl, combine roasted squash, massaged kale, apple cider vinegar, and a sprinkle of salt and pepper.
6. Toss to combine, then taste and adjust seasoning as needed.
Cooking Time: 50 minutes (including roasting time)
Stuffed Hubbard Squash with Quinoa and Cranberries
This recipe combines the natural sweetness of roasted squash with the savory flavor of quinoa and the tartness of cranberries, creating a delicious and nutritious dish perfect for a cozy fall evening.
Ingredients:
– 1 large hubbard squash (about 2 lbs)
– 1 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 1/4 cup dried cranberries
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: additional toppings such as crumbled feta cheese, toasted pumpkin seeds, or chopped fresh herbs
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix cooked quinoa with parsley, cranberries, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, dividing it evenly.
5. Drizzle the tops with olive oil and cover with aluminum foil.
6. Roast for 45 minutes, then remove the foil and continue roasting for an additional 15-20 minutes, or until the squash is tender and caramelized.
Cooking Time: 60-70 minutes
Hubbard Squash and Black Bean Tacos
Get ready to delight your taste buds with this unique fusion of sweet and savory flavors!
Ingredients:
– 1 medium Hubbard squash, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, avocado, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Hubbard squash with olive oil, onion, garlic, cumin, paprika, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a large skillet, heat black beans over medium heat. Add a pinch of salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning roasted squash and black beans onto tortillas.
Cooking Time: 40-50 minutes
Enjoy your delicious Hubbard Squash and Black Bean Tacos!
Curried Hubbard Squash Stew
Warm up with this comforting and aromatic stew that combines the natural sweetness of Hubbard squash with the richness of curry spices.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon turmeric
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place it on a baking sheet.
3. Roast the squash for 45 minutes or until tender.
4. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
5. Add garlic, cumin, curry powder, cinnamon, and turmeric. Cook for 1 minute.
6. Add diced tomatoes, vegetable broth, roasted squash, salt, and pepper. Bring to a simmer.
7. Reduce heat to low and let stew cook for 20-25 minutes or until flavors have melded together.
Cooking Time: About 1 hour 15 minutes
Hubbard Squash Gnocchi with Brown Butter Sauce
This seasonal recipe combines the natural sweetness of roasted hubbard squash with the comforting warmth of brown butter sauce, all wrapped up in pillowy gnocchi. Perfect for a cozy fall evening or a Thanksgiving feast.
Ingredients:
– 1 medium hubbard squash (about 2 lbs), peeled and cubed
– 2 cups cooked squash, mashed
– 1 cup all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1 egg
– Brown butter sauce (see below)
Gnocchi Instructions:
1. Preheat oven to 400°F (200°C). Toss squash cubes with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
2. In a mixing bowl, combine mashed squash, flours, and egg. Mix until a dough forms.
3. Divide dough into 4 pieces. Roll each piece into a long rope, then cut into 1-inch pieces.
Brown Butter Sauce:
– 4 tablespoons (1/2 stick) unsalted butter
– Salt to taste
Melt butter in a skillet over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Season with salt to taste.
Cooking Time:
– Gnocchi: Cook in boiling, salted water for 3-5 minutes or until they float. Drain and serve with brown butter sauce.
– Brown Butter Sauce: Serve immediately over cooked gnocchi.
Baked Hubbard Squash with Parmesan and Herbs
Elevate your fall feasts with this simple yet impressive side dish, featuring roasted Hubbard squash topped with nutty Parmesan cheese and fragrant herbs.
Ingredients:
– 1 large Hubbard squash (about 2 lbs)
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh thyme
– 1 tsp dried sage
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out the seeds, and place cut side up on a baking sheet.
3. Drizzle with olive oil, season with salt and pepper.
4. Roast for 45-50 minutes or until the flesh is tender and caramelized.
5. Sprinkle Parmesan cheese over the squash, followed by thyme and sage.
6. Return to oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Cooking Time: 55-60 minutes
Hubbard Squash and Apple Casserole
This comforting casserole combines the natural sweetness of Hubbard squash with the crunch of apples, all wrapped up in a buttery crust. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs), peeled and cubed
– 2-3 Granny Smith apples, peeled and sliced
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1/2 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine squash, apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
3. Mix in heavy cream until the mixture is well coated.
4. Pour into a 9×13-inch baking dish and dot with melted butter.
5. Sprinkle breadcrumbs on top and bake for 45-50 minutes or until golden brown.
Cooking Time: 45-50 minutes
Hubbard Squash Bread with Walnuts
Experience the warmth of autumn in every slice with this moist and flavorful bread, packed with roasted Hubbard squash and crunchy walnuts.
Ingredients:
– 2 cups all-purpose flour
– 1 cup cooked, mashed Hubbard squash (about 1 small squash)
– 1/2 cup brown sugar
– 1/4 cup chopped walnuts
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted butter
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, squash, brown sugar, walnuts, salt, and baking powder.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 45-50 minutes
Hubbard Squash and Lentil Curry
This hearty and flavorful curry combines the natural sweetness of Hubbard squash with the earthy taste of red lentils, all wrapped up in a warm and aromatic Indian-inspired spice blend.
Ingredients:
– 1 medium-sized Hubbard squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– Salt, to taste
– 2 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash with 2 tablespoons of oil and roast for 30 minutes.
3. In a large pot, sauté onions, garlic, and ginger until softened.
4. Add lentils, cumin, curry powder, turmeric, paprika, and salt. Cook for 1 minute.
5. Add roasted squash, vegetable broth, and diced tomatoes. Simmer for 20-25 minutes or until lentils are tender.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 50-55 minutes
Grilled Hubbard Squash with Garlic Butter
Savor the sweet, nutty flavor of grilled hubbard squash paired with a rich garlic butter sauce.
Ingredients:
– 1 medium-sized hubbard squash (about 2 lbs)
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the squash in half lengthwise and scoop out seeds and pulp.
3. Place squash halves on the grill and cook for 20-25 minutes or until caramelized and tender.
4. Meanwhile, mix softened butter with minced garlic and a pinch of salt and pepper.
5. Once the squash is cooked, brush both sides with the garlic butter mixture.
6. Return the squash to the grill and cook for an additional 2-3 minutes or until butter is melted and bubbly.
7. Remove from heat and sprinkle with chopped parsley (if using).
8. Serve warm.
Cooking Time: 25-30 minutes
Hubbard Squash and Sausage Stuffed Shells
This creative take on traditional stuffed shells combines the warmth of roasted Hubbard squash with savory Italian sausage, all wrapped up in tender pasta.
Ingredients:
– 12 jumbo pasta shells
– 1 medium Hubbard squash (about 2 lbs)
– 1 lb sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the Hubbard squash in the oven for about 45 minutes, or until tender.
3. Cook pasta shells according to package directions; drain and set aside.
4. In a large skillet, cook sausage over medium-high heat, breaking up with spoon, until browned and cooked through.
5. Add chopped onion and minced garlic to the skillet and cook until softened.
6. Stuff each pasta shell with the squash mixture (scoop out the roasted squash and mix with sausage mixture) and place in a baking dish.
7. Top with mozzarella and Parmesan cheese; drizzle with beaten egg.
8. Bake for 25-30 minutes, or until golden brown.
Cooking Time: Approximately 1 hour and 15 minutes
Hubbard Squash Pancakes with Cinnamon Syrup
Elevate your breakfast game with these warm and comforting Hubbard squash pancakes, served with a sweet and spicy cinnamon syrup. This seasonal treat is perfect for a cozy morning in.
Ingredients:
For the pancakes:
– 1 medium Hubbard squash (about 2 cups), cooked and mashed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– 2 tablespoons butter, melted
– Cinnamon for serving
For the cinnamon syrup:
– 1 cup water
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Add mashed squash, egg, milk, and melted butter; stir until combined.
4. Drop by 1/4 cupfuls onto the skillet.
5. Cook for 2-3 minutes or until bubbles appear on surface; flip and cook for an additional 1-2 minutes.
6. In a saucepan, whisk together water, sugar, cornstarch, cinnamon, vanilla extract, and salt. Bring to a boil; reduce heat and simmer for 5 minutes.
Cooking Time: Pancakes: 4-5 minutes per batch; Syrup: 5 minutes
Hubbard Squash and Chickpea Tagine
Hubbard Squash and Chickpea Tagine Recipe
A flavorful and nutritious vegetarian tagine that combines the sweetness of Hubbard squash with the nuttiness of chickpeas.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs), peeled, seeded, and cubed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add the squash and chickpeas to the pot. Pour in the chicken broth.
5. Bring the mixture to a simmer, then reduce the heat to low and cook, covered, until the squash is tender, about 30 minutes.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Hubbard Squash Puree with Brown Sugar
This recipe celebrates the natural sweetness of hubbard squash by pairing it with a hint of brown sugar, creating a delightful side dish or topping for your favorite fall recipes.
Ingredients:
– 1 medium-sized hubbard squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/4 cup brown sugar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the hubbard squash in half lengthwise, scoop out seeds and pulp.
3. Place squash on a baking sheet, cut side up, and drizzle with butter.
4. Roast for 45-50 minutes or until flesh is tender and caramelized.
5. Scoop out roasted squash into a blender or food processor with brown sugar, salt, and pepper.
6. Blend until smooth and creamy, adding more brown sugar to taste if desired.
Cooking Time: Approximately 1 hour (including roasting time)
Hubbard Squash and Bacon Hash
This hearty breakfast or brunch dish combines the natural sweetness of Hubbard squash with the smoky flavor of crispy bacon, all wrapped up in a savory hash. Perfect for a chilly morning, this recipe is easy to make and packed with nutrients.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs)
– 6 slices of thick-cut bacon
– 1 onion, diced
– 2 cloves of garlic, minced
– 1/4 cup chicken broth
– Salt and pepper to taste
– Optional: chopped fresh herbs (such as parsley or chives) for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Cook the bacon in a large skillet over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent.
5. Add the cooked squash to the skillet, stirring to combine with the onion mixture.
6. Pour in the chicken broth and bring to a simmer. Reduce heat to low and let cook for 10-15 minutes or until the squash is tender.
7. Crumble the cooked bacon into the hash and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Hubbard Squash and Goat Cheese Tart
Hubbard Squash and Goat Cheese Tart Recipe
Summary:
This recipe combines the natural sweetness of roasted Hubbard squash with the tanginess of goat cheese, all wrapped up in a flaky pastry crust. Perfect as an appetizer or side dish for your next fall gathering.
Ingredients:
– 1 medium-sized Hubbard squash (about 2 lbs)
– 1 sheet of frozen puff pastry, thawed
– 1/2 cup goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45-50 minutes or until tender.
5. Roll out the puff pastry to a thickness of about 1/8 inch.
6. Arrange the roasted squash in the center of the pastry, leaving a 1-inch border around it.
7. Sprinkle the crumbled goat cheese and grated Parmesan over the squash.
8. Fold the edges of the pastry up over the filling to form a crust.
9. Brush the top with a little bit of water and bake for an additional 20-25 minutes or until golden brown.
Cooking Time: About 1 hour 15 minutes total, including roasting time.
Summary
Get ready to fall in love with the delicious flavors of Hubbard squash! This season, try 20 mouth-watering recipes that showcase the versatility of this autumnal gem. From savory dishes like Roasted Hubbard Squash with Maple Glaze and Creamy Hubbard Squash Soup to sweet treats like Spiced Hubbard Squash Pie and Hubbard Squash Bread with Walnuts, there’s something for every taste bud. Whether you’re in the mood for comfort food or a healthy salad, this collection of recipes is sure to inspire your culinary creativity.
