Blue Hubbard Squash

This lovely little squash graced our countertop for many weeks before it finally graced our dinner plates.  As a squash I had neither seen nor heard of before, it possessed an air of mystery from the start.  When I saw it at the market, I knew it was special.  Blue hubbard. A sophisticated bluish greenish gray unlike any I had seen on a squash before.  When I heard its name, only the “blue” part really stuck with me, and I decided that it must be blue on the inside, too.  I could just imagine all the blue pies and casseroles and risottos.   Of course the rational part of me knew that I was being silly, but a part of me hoped that it would actually be blue inside.   I didn’t bother looking online to find out the truth.  I wanted to be surprised when it finally came time to cook the squash.

So how does one cook a blue hubbard squash?  Much like any other winter squash.  I chose to roast and mash the squash to serve alongside sautéed catalogna rossa greens and dijon-thyme baked chicken breast.
Even though it wasn’t blue inside, the squash was exceptionally good and particularly sweet and creamy.  At half the carbs and calories and 1½ times the potassium and fiber, this mashed winter squash makes an excellent substitute for mashed potatoes.
 
Mashed Blue Hubbard Squash

 

Serves 2.  Recipe can easily be multiplied for larger squash.

12 ounces hubbard squash
grapeseed or olive oil
1 tablespoon butter
3 tablespoons milk
salt
4-5 leaves fresh sage, minced (optional)

Preheat oven to 375°F. 

Cut squash into large pieces.  Scoop out seeds and fibers. (Discard or reserved for another use.)  Brush a thin coat of oil on the cut sides of the squash. 



Bake, cut side down, until squash is soft and can be pierced easily with a fork.  (This took 20 minutes for the squash pictured, but time will vary depending on the size/thickness of the squash.)





When squash is cool enough to handle, use a spoon to scoop out the flesh.




In a saucepan, combine milk and butter over medium heat.  When butter has melted and milk is hot, add squash and mash with a potato masher or fork until desired consistency is reached.  Season with salt.  When squash is heated through, stir in minced sage leaves and serve.