The size of this winter squash can be intimidating, some growing to 50 pounds, and are not hubba hubba. But oh my, they are nutritious, versatile, and worth the effort since they yield much flesh. Hubbard squash is also called "buttercup" and "green pumpkin." Hubbards are sold in most major supermarkets, but most often sold already cut since they are so big. They keep for up to six months if stored correctly: remove stem, store in 50-55 degrees Fahrenheit, 70 degrees relative humidity and not with apples. The easiest way to prepare hubbards:
- Cut in half, end to end
- Remove seeds
- Bake cut flesh-side down on a cookie sheet, or peel and steam or boil (much more work)
The original origins of the hubbard squash are not exactly known, however, it is said to possibly be named after Mrs. Elizabeth Hubbard, who lived in the 1840's, and gave seeds to her friends, thus making this squash popular. There is a newer hubbard variety called the golden hubbard which does not taste anything like what we would expect from a hubbard, so if you had a bitter hubbard, try a different variety. The flesh is orange and sweet-tasting. It is usually substituted for any and all other winter squashes, like pumpkin for pie, and therefore making it ideal for baking and cooking.
Why you should eat hubbard squash:
- High in Vitamins A: beta-carotene, vision, immune system, normal organ function
- High in Vitamin C: Best known as an antioxidant
- Potassium: can control blood pressure
- Low in calories
Essentially, as a winter squash, hubbards will help reduce the risks of cancer, cataracts, high blood pressure, and is quite nutritious. Use hubbard in place of any other winter squash or eat is on it's own, sweet and delicious. Please click on the button below for recipes.