Blue Hubbard squash is a winter vegetable with a tough, inedible skin. You can store it for up to six months in a cool, dry place and it will remain moist and flavorful. Blue Hubbard is a large squash, weighing from 11 to 20 pounds. Unless you're cooking for a large crowd, you might want to use a Baby Blue Hubbard, which weighs from 3 to 5 pounds. Prepare it simply by roasting it and topping it with butter and brown sugar or maple syrup, or experiment by using it in dishes such as soup, stew or pie.

Preheat your oven to 350 degrees F.

Cut the squash in half lengthwise with a knife and scoop out the seeds.

Bake the squash on a cookie sheet for 30 minutes or until you can pierce it with a fork.

Peel the squash after it cools.

Cut the squash into cubes.

Put the pre-baked cubed squash in a large saucepan and cover it with water.

Heat the water to boiling, then reduce the heat and cook the squash for 15 minutes or until it's tender.

Drain the water from the saucepan.

Add butter to taste and mash the squash using an electric mixer or a potato masher.