Hubbard Squash
#1
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Join Date: Mar 2011
Location: western NY formerly MN, FL, NC, SC
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Hubbard Squash
I was gifted with two of these Hubbard Squashes. I gave one to my DD and she and her family had family fun by putting theirs in a clean trash bag and dropping it off the deck to the driveway to break it up for baking. I prefer baking mine whole, so did that yesterday while quilting. After the quilting, I was too tired to scoop and mash it last night, so did that this morning. Since the temp today will not go above zero, I'm using my deck to freeze the six large packages. This should last me a good long time... yummmm
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#3
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Join Date: Sep 2011
Location: So Plymouth, NY
Posts: 2,502
Oh those Hubbard squash! Definitely the best tasting and textured of the winter squash but so much work. They grow so large, it would be easy getting a hernia carrying them around. Surprised your driveway doesn't have cracks in it now. Almost need to run those stinkers through a table saw to get them in half as no ordinary knife will do the job. You have some good eating ahead of you. Do you add butter, brown sugar, salt and pepper?
#4
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Join Date: Mar 2011
Location: Ontario, Canada
Posts: 41,548
Mmmmm, good! I like to do freezer bags full of butternut squash but I cut them in chunks raw. A lot of people find it difficult to cut up squash but I cheat. I use a huge butcher knife and my kitchen hammer. You need a butcher knife that has the metal all the way through the handle and big enough that the tip extends past the squash. I hold the knife handle while hitting the knife tip to go down through the squash. After it is in slices, it is easier to peel for the freezer bag.
#5
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Join Date: Mar 2011
Location: western NY formerly MN, FL, NC, SC
Posts: 51,430
Oh those Hubbard squash! Definitely the best tasting and textured of the winter squash but so much work. They grow so large, it would be easy getting a hernia carrying them around. Surprised your driveway doesn't have cracks in it now. Almost need to run those stinkers through a table saw to get them in half as no ordinary knife will do the job. You have some good eating ahead of you. Do you add butter, brown sugar, salt and pepper?
#7
I don't think I have ever eaten this kind of squash but I know my dad says he loved the way his mom (my grandmother) made it when he was a kid ... they had a large farm and a large garden.
I remember gramma making a tasty pie she called 'ground cherry' pie ... the fruit was green and had a papery-lantern like covering ... she grew them in her garden too.
I remember gramma making a tasty pie she called 'ground cherry' pie ... the fruit was green and had a papery-lantern like covering ... she grew them in her garden too.
#9
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Join Date: Mar 2011
Location: western NY formerly MN, FL, NC, SC
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I don't think I have ever eaten this kind of squash but I know my dad says he loved the way his mom (my grandmother) made it when he was a kid ... they had a large farm and a large garden.
I remember gramma making a tasty pie she called 'ground cherry' pie ... the fruit was green and had a papery-lantern like covering ... she grew them in her garden too.
I remember gramma making a tasty pie she called 'ground cherry' pie ... the fruit was green and had a papery-lantern like covering ... she grew them in her garden too.
you brought back memories with the ground cherries. i had to look it up... the true name is Physalis. the source i found says that it can be used as a hallucinogen and is outlawed in Louisiana for purposes other than decoration
#10
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Join Date: Oct 2009
Location: Snohomish WA
Posts: 884
" I prefer baking mine whole..."
question: if you bake it whole, isn't there a chance it could explode in the oven if there's no vent for steam to escape?
Like a potato can explode in the oven if there are no vent slits.
question: if you bake it whole, isn't there a chance it could explode in the oven if there's no vent for steam to escape?
Like a potato can explode in the oven if there are no vent slits.
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10-04-2011 05:01 PM