I love hubbard squash! So sweet & creamy. I grew lots of these fabulous winter squash in my garden this year so we shall be feasting on them all season long. This specimen is on the small side weighing out at a mere 10 pounds.
This is my favorite way to prepare hubbards. First, cut the hubbard squash in half. That is a feat in itself. You need to use a very large, sturdy and sharp knife for this job. I use my largest henckles for this. Place the squash on a large wooden cutting board. Grasp the stem with one hand and with your knife slice through one side of the squash then turn it over and slice through the other side. Pull it apart and scoop out the seeds and the fuzzy fibers. Then cut the squash into fairly large pieces and set them onto baking sheets. Mix together some softened butter, herbs and spices and spread over the tops of the squash. I like to prepare one tray that is sweet with sugar, cinnamon and butter and the other savory with finely minced fresh rosemary, thyme, garlic powder, salt and pepper.
These baking trays with hubbard squash are ready to go into the oven. Bake for 1 hour at 350 degrees. They are ready to eat and enjoy! With the leftover pieces, I remove the skin from the squash with a knife and freeze the chunks of squash in bags labelled either sweet or savory. The squash is now ready to defrost and use in soups or in baking recipes that call for canned pumpkin.