Cut and Wrapped.
Local Grown Hubbard Squash are bumpy skinned, hard-shelled pumpkins that are pretty ugly but inside is a dense, richly flavoured flesh. Since the Hubbard squash is so hard to peel, it is best halved and then roasted. When it’s done roasting, the flesh can be scooped out and used in soups or purées.
They have a blue-hued skin, with a golden centre. Smooth texture with a sweet and nutty-tasting flesh.
Substitute in recipes that use pumpkin, butternut squash, or sweet potatoes.
This squash can be baked, roasted, and steamed.
Make into a purée and use like puréed pumpkin in breads, pies, or pasta dishes.
It’s also a delicious addition to soups, stews, or casseroles.
Sold by the piece.