Baked Hubbard Squash

Baked Hubbard Squash 

A Sweet, Buttery & Comforting Classic

Hubbard squash is one of the most flavorful winter squashes, prized for its dense texture and naturally sweet, nutty taste. This Baked Hubbard Squash recipe highlights the squash’s rich character with simple seasoning and oven roasting, creating a dish that’s both comforting and elegant. Perfect as a holiday side or a cozy weeknight accompaniment.

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Table of Contents

1. What Is Hubbard Squash?

2. Why Baking Is the Best Way to Cook It

3. Ingredients

4. Step-by-Step Instructions

5. Tips for Perfect Baked Hubbard Squash

6. Serving Suggestions

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What Is Hubbard Squash?

Hubbard squash is a large winter squash with thick skin, firm flesh, and deep orange color. Its flavor is richer and sweeter than butternut squash, often compared to sweet potato with a nutty finish. Because of its density, Hubbard squash is ideal for slow baking, which concentrates its natural sugars.

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Why Baking Is the Best Way to Cook It

Baking allows Hubbard squash to:

• Develop caramelized edges

• Retain moisture and structure

• Highlight its natural sweetness

• Require minimal seasoning

The oven does most of the work, making this an easy, hands-off dish.

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Ingredients

• 1 medium Hubbard squash (about 2–2.5 kg / 4–5 lb)

• 3 tablespoons butter, melted (or olive oil for dairy-free)

• 1 tablespoon brown sugar or maple syrup (optional)

• ½ teaspoon ground cinnamon or nutmeg

• ½ teaspoon salt

• Freshly ground black pepper, to taste

Optional additions: fresh thyme, sage, or a drizzle of honey

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Step-by-Step Instructions

Step 1: Prepare the Squash

1. Preheat oven to 190°C (375°F).

2. Using a sharp knife, cut the squash in half and remove seeds.

3. Peel if desired, then cut into large wedges or chunks.

Step 2: Season

1. Place squash pieces in a baking dish or on a lined sheet pan.

2. Drizzle with melted butter or olive oil.

3. Sprinkle with salt, pepper, cinnamon or nutmeg, and brown sugar if using.

4. Toss gently to coat evenly.

Step 3: Bake

1. Cover loosely with foil and bake for 35 minutes.

2. Remove foil and continue baking for 20–25 minutes, until squash is tender and lightly caramelized.

Step 4: Serve

1. Transfer to a serving dish.

2. Garnish with fresh herbs or a drizzle of honey if desired.

3. Serve warm.

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Tips for Perfect Baked Hubbard Squash

• Use a heavy knife: Hubbard squash has thick skin—cut carefully.

• Don’t overcrowd the pan: Space helps caramelization.

• Foil first, then uncover: Ensures tenderness before browning.

• Taste before adding sugar: Some squash is naturally very sweet.

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Why This Recipe Works

• Minimal ingredients let the squash shine

• Rich, buttery flavor without heaviness

• Versatile side dish for both savory and sweet menus

• Perfect for fall and winter meals

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Serving Suggestions

• Serve alongside roast chicken, turkey, or pork.

• Pair with wild rice, quinoa, or lentils for a vegetarian meal.

• Add to holiday tables as an alternative to sweet potatoes.

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Meta Description (SEO-Friendly):
Baked Hubbard Squash is a sweet, buttery winter squash recipe with caramelized edges and rich flavor. A comforting side dish perfect for fall and winter meals.

Rich Snippet Idea:

• Recipe Type: Side Dish

• Cuisine: American / Seasonal

• Prep Time: 15 minutes

• Cook Time: 55–60 minutes

• Servings: 4–6

OTHER RECIPES

Convection oven recipes INGREDIENTS:

• 1 7/8 qt WATER; WARM
• 1 c WATER
• 1 lb BUTTER PRINT SURE
• 29 lb SQUASH SUMMER FZ
• 1 lb SUGAR; BROWN, 2 LB
• 1 tb CINNAMON GROUND 1 LB CN
• 1 tb SALT TABLE 5LB
• PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN

Convection oven recipes INSTRUCTIONS 

1. CUT SQUASH IN HALF; REMOVE SEEDS. CUT INTO 4 1/2 OZ PIECES. 

2. PLACE SQUASH CUT SIDE UP IN PANS. 

3. ADD 1 1/2 CUPS WATER TO EACH PAN. COVER PANS. 

4. BAKE 1 HOUR OR UNTIL TENDER. 

5. COMBINE BUTTER OR MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL. SIMMER ABOUT 5 MINUTES OR UNTIL HEATED THOROUGHLY IN STEAM-JACKETED KETTLE OR STOCK POT. 

6. POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN. 

 NOTE: 1. IN STEP 1, 32 LB 8 OZ FRESH HUBBARD SQUASH A.P. WILL YIELD 29 LB SQUASH. 

 NOTE: 2. IN STEP 1, 34 LB 12 OZ ACORN SQUASH (40 LB A.P.)MAY BE USED. CUT IN HALF, LENGTH-WISE; REMOVE SEEDS. IN STEP 2, PLACE CUT SIDE UP IN 10 STEAM TABLE PANS. FOLLOW STEPS 3 THROUGH 6. 

EACH PORTION: 1 SQUASH HALF (5 OUNCES). 

 NOTE: 3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR OR UNTIL TENDER ON HIGH FAN, CLOSED VENT. COOL. ENJOY THE Baked Hubbard Squash !!!

Baked Hubbard Squash Video :