Blue hubbard squash, harvested on Oct. 11, 2012 (Click on photo to enlarge.)
Noticed a little brown spot on my in-storage blue hubbard squash, an indication it is going to go bad. Not wanting to lose the entire squash, decided to use it immediately. Actually I am quite surprised that it kept so well for so long. It was not quite ready when I harvested it in October, but because wide spread frost was in the forecast, ready or not I had to bring it in or risk losing it all together.
Cross section of the blue hubbard. Notice the little brown spot on the right half.
Peeled, seeded and cut into about 1¼-inch cubes. The cubed squash weighed about 4½ pounds (that’s a lot of squash), so decided to bake it (at convection 350°F or 375° regular for 35 minutes) using 2 different flavors.
Left tray: tossed with maple syrup and a pinch of salt
Right tray: tossed with garlic slices, ginger slices, oil, salt and ground white pepper
Used some of the same squash cubes to make a Cream of Squash Soup (left photo). Liked this a lot. Loved the contrast of the pine nuts and the velvety texture of the soup. (Substitute any cooked winter squash for the blue hubbard squash.)
Do not have a recipe, but this is what I did:
◊ Add baked squash to broth (vegetable or chicken. I used chicken broth from my freezzer), bring to a boil and simmer for 5 minutes.
◊ Add freshly grated nutmeg.
◊ Puree using a stick blender. Salt & pepper to taste.
◊ Garnish with scallion green, pinenuts and a few drops of Asian sesame oil. (I think some heavy cream and a pat of butter would be nice too.)
The scallion green is from my windowsill garden. That was my harvest for the week.
Not sure what I want to do with the tray flavored with maple syrup (tasted a few cubes but again did not like the texture). So placed all the cubes into freezer bag, dated, labelled and placed in freezer. Will think of something at a later date. This also give me the opportunity to find out if blue hubbard squash freezes well.
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