How to Cook Blue Hubbard Squash

by Margaret Morris

Blue hubbard squash on a baking tray next to two pumpkin halves.

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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.

Mashed Squash

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.


  • Combine pre-baked, cubed squash with pinto beans, onions, canned tomatoes, spices and water and cook it in a Dutch oven to make a flavorful stew.

    Substitute Blue Hubbard squash for pumpkin in a pie. Pre-bake the squash for 45 minutes at 400 degrees F. When it's cool, scrape the flesh away from the skin and use it in your favorite pie recipe.

Photo Credits

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About the Author

Margaret Morris has a Bachelor of Arts in English with a concentration in creative writing from the University of Pittsburgh. She also holds a celebrant certificate from the Celebrant Foundation and Institute. Morris writes for various websites and private clients.