As the fall season arrives, many of us are on the lookout for delicious and nutritious recipes that showcase the best of the harvest. Among the most versatile and flavorful of these seasonal ingredients is the humble hubbard squash. With its sweet, nutty flavor and buttery texture, this type of winter squash is a staple in many kitchens, particularly during the autumn months.
In this article, we’ll be exploring 20 delicious Hubbard squash recipes that are sure to become new favorites. From savory main courses like roasted squash with maple glaze to comforting soups and stews, as well as sweet treats like pies and breads, there’s something for everyone on this list. So whether you’re a seasoned cook or just looking to try something new, let’s dive in and discover the many ways you can enjoy this amazing ingredient.
Roasted Hubbard Squash with Maple Glaze
Roasted Hubbard Squash with Maple Glaze Recipe
Summary: This recipe brings out the natural sweetness of roasted hubbard squash by pairing it with a rich maple glaze, perfect for a fall or winter side dish.
Ingredients:
– 1 medium-sized hubbard squash (about 2-3 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup pure maple syrup
– 2 tbsp apple cider vinegar
Instructions:
1. Preheat the 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. Sprinkle salt evenly over the squash.
5. Roast the squash for 45-50 minutes or until tender and caramelized.
6. While the squash is roasting, combine maple syrup and apple cider vinegar in a small saucepan.
7. Bring the mixture to a simmer over medium heat and cook for about 10-15 minutes or until thickened slightly.
8. Once the squash is done, brush the maple glaze all over the roasted squash.
9. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Creamy Hubbard Squash Soup
Warm up with this comforting and creamy soup made from roasted Hubbard squash, onions, garlic, and a hint of nutmeg. Perfect for a cozy evening or as a starter for your next dinner party.
Ingredients:
– 1 large Hubbard squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
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 butter.
4. Roast for 45 minutes or until tender.
5. Scoop the flesh into a blender or food processor with the onion, garlic, nutmeg, salt, and pepper.
6. Blend until smooth then add broth and cream.
7. Simmer over medium heat for 10-15 minutes or until heated through.
Cooking Time: 1 hour 15 minutes
Hubbard Squash and Sage Risotto
This creamy risotto recipe combines the natural sweetness of roasted hubbard squash with the earthy flavor of sage, creating a comforting and satisfying side dish or main course.
Ingredients:
– 1 medium-sized hubbard squash
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons white wine (optional)
– 2 tablespoons unsalted butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the hubbard squash in half lengthwise and roast for 30-40 minutes, or until tender.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. Stir in roasted squash, butter, and chopped sage. Season with salt and pepper to taste.
6. Serve warm, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Spiced Hubbard Squash Pie
Warm up with the comforting flavors of this seasonal pie, featuring roasted hubbard squash and a blend of aromatic spices.
Ingredients:
– 1 large hubbard squash (about 2 lbs), peeled and cubed
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– Whipped cream, optional
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash cubes in a single layer on a baking sheet with sugar, cinnamon, nutmeg, ginger, and salt for 30-40 minutes, or until tender.
3. Let the roasted squash cool slightly, then puree it in a blender or food processor until smooth.
4. In a large bowl, whisk together heavy cream, eggs, and vanilla extract (if using).
5. Add the cooled squash puree to the cream mixture and stir until combined.
6. Roll out the pie crust and fill with the squash mixture.
7. Bake for 40-50 minutes, or until the filling is set and the crust is golden brown.
Cooking Time: 40-50 minutes
Hubbard Squash and Black Bean Tacos
This recipe combines the natural sweetness of roasted Hubbard squash with the savory flavor of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and easy dinner or lunch!
Ingredients:
– 1 medium Hubbard squash (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (optional)
– Salsa, avocado, and sour cream (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large skillet, cook onion and garlic over medium heat until softened. Add black beans and stir to combine.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by filling tortillas with roasted squash, black bean mixture, and any desired toppings.
Cooking Time: 45-50 minutes
Baked Hubbard Squash with Brown Sugar
Elevate your fall meals with this easy and flavorful recipe that brings out the natural sweetness of Hubbard squash. Simply baked with brown sugar, this side dish is perfect for family gatherings or as a comforting addition to any meal.
Ingredients:
– 1 medium-sized Hubbard squash (about 2 lbs)
– 2 tbsp unsalted butter
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together butter, brown sugar, cinnamon, salt, and pepper.
4. Place the squash halves on a baking sheet lined with parchment paper.
5. Divide the sugar mixture evenly between the two squash halves, spooning it into the cavities.
6. Cover with aluminum foil and bake for 45 minutes.
7. Remove the foil and continue baking for an additional 15-20 minutes, or until the flesh is tender.
Cooking Time: 60-65 minutes
Hubbard Squash and Apple Casserole
This autumn-inspired casserole combines the sweetness of apples with the nutty flavor of Hubbard squash, topped with a crunchy pecan streusel. Perfect for a chilly fall evening, this comforting dish is sure to become a new family favorite.
Ingredients:
– 1 large Hubbard squash (about 2 lbs), cooked and mashed
– 2 Granny Smith apples, peeled and sliced
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup chopped pecans
– 2 tbsp unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mashed squash, sliced apples, brown sugar, granulated sugar, heavy cream, cinnamon, nutmeg, and salt. Mix until well combined.
3. Pour the mixture into a 9×13-inch baking dish.
4. Sprinkle chopped pecans over the top.
5. Drizzle melted butter over the nuts.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Curried Hubbard Squash Stew
This hearty stew is a perfect blend of sweet and spicy, showcasing the natural sweetness of hubbard squash. The warm aroma of curry spices will fill your kitchen, making this dish a cozy addition to any fall or winter meal.
Ingredients:
– 1 large hubbard squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, salt, and pepper. Cook for 1 minute.
3. Add squash, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until squash is tender.
4. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.
Cooking Time: 40 minutes
Hubbard Squash Gnocchi with Brown Butter
This recipe celebrates the flavors of fall by combining tender gnocchi made from roasted hubbard squash with a rich, nutty brown butter sauce. Perfect for a cozy dinner party or a comforting solo meal.
Ingredients:
– 1 large hubbard squash (about 2 lbs)
– 2 cups all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– Brown butter sauce ingredients:
+ 4 tablespoons unsalted butter
+ 2 cloves garlic, minced
+ Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roast the squash for 45-50 minutes, or until tender.
2. Scoop out the flesh and mash in a bowl. Mix with flour, semolina, salt, and pepper.
3. Knead the mixture into a dough. Divide into 4 equal pieces.
4. Roll each piece into a long rope, then cut into 1-inch pieces (gnocchi).
5. Cook gnocchi in boiling water for 2-3 minutes, or until they float.
6. Brown butter sauce: melt butter in a skillet over medium heat. Add garlic and cook for 1 minute. Season with salt and pepper to taste.
Cooking Time: About 45 minutes (including roasting time)
Stuffed Hubbard Squash with Quinoa and Kale
This hearty recipe combines the natural sweetness of roasted squash with the nutty flavor of quinoa and the earthy taste of kale. Perfect for a cozy evening meal or a healthy lunch option.
Ingredients:
– 2 medium-sized hubbard squash
– 1 cup cooked quinoa
– 2 cups chopped curly kale, stems removed
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large bowl, mix together quinoa, kale, olive oil, salt, pepper, and red pepper flakes (if using).
4. Stuff each squash half with the quinoa mixture, dividing it evenly between the two.
5. Place the stuffed squash on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and the filling is heated through.
Cooking Time: 45-50 minutes
Hubbard Squash and Coconut Curry
This vibrant curry is a perfect blend of sweet Hubbard squash, creamy coconut milk, and aromatic spices. It’s a deliciously different side dish or main course that’s sure to impress.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 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 on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large skillet, heat oil over medium-high. Add onion and cook until softened, about 5 minutes.
5. Add garlic, cumin, curry powder, and turmeric. Cook 1 minute.
6. Stir in coconut milk and bring to a simmer.
7. Scoop out roasted squash flesh and add to the skillet. Season with salt and pepper to taste.
8. Simmer for an additional 10-15 minutes or until heated through.
9. Garnish with cilantro, if desired.
Cooking Time: 1 hour 15 minutes
Grilled Hubbard Squash with Herb Butter
Savor the sweet and nutty flavor of roasted Hubbard squash paired with a tangy herb butter. This simple yet impressive side dish is perfect for your next dinner party or family gathering.
Ingredients:
– 2 medium-sized Hubbard squashes (about 1 1/2 pounds)
– 1/4 cup unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
– 1 teaspoon lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut the squashes in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Roast the squashes for 30-40 minutes, or until tender and caramelized.
4. Meanwhile, mix together softened butter, parsley, chives, lemon zest, salt, and pepper.
5. Once the squashes are done, slather the herb butter on each half.
6. Serve warm and enjoy!
Cooking Time: 30-40 minutes
Hubbard Squash and Lentil Salad
This autumnal salad combines the sweetness of roasted hubbard squash with the earthiness of lentils, perfect for a cozy fall evening. The combination of textures and flavors will leave you wanting more.
Ingredients:
– 1 medium-sized hubbard squash (about 2 lbs)
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 small onion, peeled and chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (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 for 45 minutes, or until the flesh is tender.
5. Cook the lentils according to package instructions.
6. In a large bowl, combine cooked lentils, roasted squash, chopped onion, garlic, and cumin.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 1 hour (includes roasting time)
Hubbard Squash Bread with Walnuts
This moist and flavorful bread is perfect for a chilly fall or winter evening. The sweetness of the hubbard squash pairs beautifully with the earthy taste of walnuts, creating a delightful combination that’s sure to become a new favorite.
Ingredients:
– 1 cup cooked and mashed hubbard squash
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup brown sugar
– 1/2 cup chopped walnuts
– 1/2 cup milk
– 1 large egg
– 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add mashed squash, brown sugar, walnuts, milk, egg, and melted butter to the dry ingredients. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 55-60 minutes
Hubbard Squash and Sausage Pasta
This hearty pasta dish combines the comforting flavors of sausage and roasted squash with the warmth of garlic and herbs, perfect for a cozy dinner. The sweetness of the Hubbard squash pairs perfectly with the savory sausage, creating a deliciously well-rounded meal.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs)
– 1 pound sweet Italian sausage, casings removed
– 8 oz pasta of your choice (e.g., pappardelle or fettuccine)
– 3 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash: Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45-50 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. Cook sausage: In a large skillet, cook the sausage over medium-high heat, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes).
5. Combine squash, sausage, garlic, and parsley in a large serving bowl. Toss to combine. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 1 hour
Hubbard Squash Puree with Cinnamon
This sweet and comforting puree is a perfect way to start your day or as a side dish for any meal. The natural sweetness of the Hubbard squash pairs beautifully with the warm spices, creating a cozy and inviting treat.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream or half-and-half
– 1 teaspoon ground cinnamon
– Pinch of salt
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 butter.
4. Roast for 45 minutes or until the flesh is tender.
5. Scoop out the cooked squash and transfer it to a blender or food processor.
6. Add heavy cream, cinnamon, and salt; blend until smooth.
7. Taste and adjust seasoning as needed.
Cooking Time: 45 minutes
Hubbard Squash and Chickpea Stew
This hearty stew combines the comforting warmth of roasted Hubbard squash with the nutty flavor of chickpeas, all wrapped up in a rich and aromatic broth. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs)
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out the seeds, and place cut-side up on a baking sheet.
2. Roast the squash for 45 minutes, or until tender and caramelized.
3. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
4. Stir in cumin, smoked paprika, and diced tomatoes. Cook for 1 minute.
5. Add the roasted squash, chickpeas, and vegetable broth to the pot. Season with salt and pepper to taste.
6. Simmer the stew for 20-25 minutes, or until the flavors have melded together.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 10 minutes
Hubbard Squash Pancakes with Maple Syrup
Start your day with a sweet and savory twist on traditional pancakes using roasted Hubbard squash. This recipe combines the natural sweetness of squash with the warmth of maple syrup, making it perfect for a cozy breakfast or brunch.
Ingredients:
– 1 small Hubbard squash (about 2 lbs), 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
– Maple syrup, for serving
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 to the dry ingredients. Whisk until smooth.
4. Drop batter by 1/4 cupfuls onto the prepared skillet or griddle.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with a drizzle of maple syrup.
Cooking Time: 10-12 minutes
Hubbard Squash and Goat Cheese Tart
This sweet and savory tart combines the natural sweetness of roasted Hubbard squash with the tanginess of goat cheese, all wrapped up in a flaky pastry crust. Perfect for a fall or winter gathering, this recipe is sure to impress.
Ingredients:
– 1 large Hubbard squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 8 oz goat cheese, crumbled
– 1/4 cup granulated sugar
– 1 tsp salt
– 1/4 tsp ground nutmeg
– 2 tbsp unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry and place on a baking sheet lined with parchment paper.
2. Roast the squash: Cut the squash in half lengthwise and scoop out seeds. Place cut-side up on another baking sheet and roast for 45-50 minutes, or until tender.
3. Assemble the tart: Spread goat cheese mixture (crumbled goat cheese, sugar, salt, and nutmeg) evenly over the pastry, leaving a 1-inch border around edges. Arrange roasted squash halves on top of goat cheese.
4. Drizzle with melted butter and bake for an additional 15-20 minutes, or until pastry is golden brown.
Cooking Time: 45-50 minutes (roasting squash) + 15-20 minutes (baking tart)
Hubbard Squash and Bacon Hash
This hearty hash combines the natural sweetness of roasted Hubbard squash with the smoky savory flavor of crispy bacon, creating a perfect fall-inspired side dish or breakfast option.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs), peeled and cubed
– 6 slices of thick-cut bacon, diced
– 1 small onion, diced
– 2 cloves of garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
4. Add the diced onion to the same skillet and cook until translucent, about 5 minutes.
5. Add the roasted squash, cooked bacon, and minced garlic to the skillet. Stir to combine.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to fall in love with the flavor of Hubbard squash! This season, try out 20 delicious recipes that showcase the versatility and sweetness of this autumnal favorite. From hearty soups and stews to sweet baked goods and savory main dishes, there’s something for everyone. Discover how to roast it with a maple glaze, make creamy soup, or use it in risotto, tacos, pie, and more. Whether you’re looking for a comforting side dish or a show-stopping centerpiece, these Hubbard squash recipes are sure to impress.
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