October 13, 2016 –

I do love squash.

As a child we had a big vegetables garden that included many winter varieties of squash that would eventually occupy space in our basement after the frost.  Blue Hubbard squash was one of them.  It has a wonderful blue-green-gray color that I have always loved and, when broken open, reveals brilliant orange flesh.  The outer rind was so hard that my Dad always chopped it open with an axe on the chopping block so my Mom could cook it.  I suppose that hardness related directly to its keeping quality.

Blue Hubbard can grow to weigh 30 pounds.  Its flesh has a fine texture, with a starchy, thick nature, often described as nutty.  Its excellent flavor works well in all types of squash recipes.  It’s a super food.  It is a great source of vitamin A (beta-carotene), vitamin C, fiber, and manganese.  It also contains omega-3 fatty acids, vitamin B1, calcium, iron, copper, niacin-vitamin B3, vitamin B6, pantothenic acid and folate.

But put away the axe.  An easier way to deal with the hard rind is to make several vent holes in the top (larger the squash the greater number of holes needed) and I don’t discount the usefulness of an electric drill to make the holes!  Then place it in a shallow pan of water and bake at 350 degrees until it is fork tender and you can cut it up, remove the seeds and enjoy.    Of course, there may be a problem getting a 30-pound Blue Hubbard into your oven.

Remember to buy Blackstone Valley Blue Hubbard!