Hubbard squash is covered with hard, bumpy skin contains orange color. In winter season, tough skin is a gentle, golden yellow, mostly dry and dense flesh that offers a full of flavor.
Orange and Blue Hubbard are available thorough out fall into mid-winter.
Hubbard scientifically recognized as Cucurbita maxima, also named as green pumpkin and buttercup squash. Its growth ranges from 15 pounds to a staggering 50 pounds.The Hubbard squash's shell difficult to cut, creating a demand for precut portions in retail stores.
All squashes contains vitamin A and vitamin C, some of the B vitamins, iron and are a rich source of riboflavin and dietary fiber. It has about 100 calories are in one cup of cooked squash.
Difficult to peel and made in cubes due to its compact exterior, Hubbard squash is most often cooked with its skin. Pour cooked flesh from the skin and puree into soup or stew. Cooked squash can also be mixed with wild rice or whole grains and baked into casseroles. In Order to make a sweet dish, mix pureed squash with cream, sugar, eggs, spices and bake into pie. To store whole squash, keep in a dry cool area. Refrigerate plastic-wrapped cut pieces up to five days.
Lover of squash for centuries in America, this vegetable is thought to be a traditional fall and winter dish with its warm, soothing, comforting, tasty, delicious flavor.
The original variety is found in South America. The Hubbard squash is thought to have been grown in New England since the 1830's and introduced commercially since 1909.