As the leaves start to change and the crisp autumn air sets in, our thoughts turn to hearty, comforting dishes that warm the soul. One ingredient that’s perfect for this season is the humble Hubbard squash – a type of winter squash that’s sweet, nutty, and packed with nutrients. Whether you’re looking for a show-stopping side dish or a cozy main course, Hubbard squash is an incredibly versatile ingredient that can be used in a wide range of recipes.
From creamy soups to savory breads, comforting pies to innovative fritters, we’ve rounded up 19 delicious Hubbard squash recipes to inspire your autumn cooking. Whether you’re a seasoned cook or just starting out, these dishes are sure to become new favorites. So grab a warm cup of apple cider and let’s dive into the world of Hubbard squash – there’s something for everyone!
Roasted Hubbard Squash with Maple Glaze
Elevate your fall meals with this sweet and savory roasted squash recipe. The natural sweetness of the maple glaze pairs perfectly with the rich flavor of the roasted squash.
Ingredients:
– 1 medium-sized Hubbard squash (about 2 lbs)
– 2 tbsp olive oil
– Salt, to taste
– 1/4 cup pure maple syrup
– 1 tsp apple cider vinegar
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. While the squash is roasting, combine maple syrup and apple cider vinegar in a small saucepan.
6. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened.
7. Remove the squash from the oven and brush with the maple glaze.
8. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 50-60 minutes
Creamy Hubbard Squash Soup with Crispy Sage
This recipe celebrates the rich flavor of roasted Hubbard squash, elevated by a creamy soup and finished with crispy sage leaves. A perfect blend of autumnal comfort and elegance.
Ingredients:
– 1 large Hubbard squash (about 3 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup chicken broth
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
– 6-8 sage leaves
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out seeds. Place cut side up on a baking sheet, drizzle with olive oil, and roast for 45 minutes.
2. In a large pot, sauté chopped onion and minced garlic until softened. Add roasted squash, heavy cream, chicken broth, salt, and pepper. Bring to a simmer and puree until smooth.
3. Melt butter in a skillet over medium heat. Add sage leaves and cook until crispy (about 2-3 minutes). Serve soup hot with a sprinkle of crispy sage.
Cooking Time: About 1 hour 15 minutes
Hubbard Squash and Sausage Stuffed Shells
This recipe combines the warm spices of Italian sausage with the sweet, comforting flavor of Hubbard squash, all wrapped up in jumbo pasta shells. Perfect for a cozy dinner or a special occasion.
Ingredients:
– 12-15 jumbo pasta shells
– 1 medium Hubbard squash (about 2 lbs), cooked and mashed
– 1 lb Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking up with a spoon as it cooks.
4. Add onion and garlic; cook until onion is translucent.
5. Stir in mashed squash, Parmesan cheese, and mozzarella cheese. Season with salt and pepper to taste.
6. Stuff each pasta shell with the squash-sausage mixture and place in a baking dish.
7. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Hubbard Squash Risotto with Parmesan
This creamy risotto pairs perfectly roasted Hubbard squash with nutty Parmesan cheese, creating a comforting and flavorful fall dish.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Roast for 45-50 minutes or until tender.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next. If using wine, add after the first 2 cups of broth.
5. When squash is cooked, let it cool slightly then scoop out flesh and add to risotto.
6. Stir in butter and Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
Cooking Time: Approximately 1 hour and 15 minutes (including roasting time)
Spiced Hubbard Squash and Coconut Curry
This aromatic curry combines the sweetness of roasted hubbard squash with the richness of coconut milk, warming spices, and a hint of Indian flair. Perfect for a cozy autumn evening, this recipe makes a delicious and satisfying vegetarian main course.
Ingredients:
– 1 medium hubbard squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pan, sauté onion and garlic over medium heat until softened.
4. Add cumin, coriander, turmeric, and cayenne (if using). Cook for 1 minute.
5. Stir in coconut milk and roasted squash. Season with salt and pepper to taste.
6. Simmer curry for 10-15 minutes or until heated through. Garnish with cilantro leaves.
Cooking Time: 45-60 minutes
Hubbard Squash Pie with Gingersnap Crust
Savor the comforting flavors of autumn with this creamy pie featuring roasted Hubbard squash, warm spices, and a crunchy gingersnap crust. Perfect for a cozy evening or as a side dish for your next holiday gathering.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap crumbs
– 1/4 cup unsalted butter, melted
– 1 tablespoon brown sugar
For the filling:
– 1 medium Hubbard squash (about 3 lbs), roasted and pureed
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust: Mix crumbs, melted butter, and brown sugar in a bowl until well combined.
3. Roll out crust dough on a floured surface to fit a 9-inch pie dish.
4. Fill with squash mixture: Combine pureed squash, heavy cream, granulated sugar, cinnamon, nutmeg, and salt in a bowl.
5. Whisk in eggs until smooth.
6. Pour filling into prepared crust.
7. Bake for 40-45 minutes or until crust is golden brown and filling is set.
Grilled Hubbard Squash with Chili-Lime Butter
Grilled Hubbard Squash with Chili-Lime Butter: A flavorful and vibrant side dish that perfectly balances sweet and spicy flavors.
Ingredients:
– 2 medium-sized Hubbard squash (about 1 lb each)
– 1/4 cup chili-lime butter (see below for recipe)
– 2 tbsp olive oil
– Salt, to taste
Chili-Lime Butter Recipe:
– 1/2 stick unsalted butter, softened
– 1 tsp lime juice
– 1/4 tsp ground cumin
– 1/4 tsp smoked paprika (optional)
– 1-2 dashes hot sauce (such as sriracha)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the squash in half lengthwise and scoop out seeds.
3. Brush both sides of the squash with olive oil and season with salt.
4. Grill the squash for 20-25 minutes, or until tender and caramelized.
5. Meanwhile, mix together chili-lime butter ingredients in a small bowl.
6. Once the squash is cooked, spread the chili-lime butter on each half.
7. Serve warm and enjoy!
Cooking Time: 20-25 minutes
Hubbard Squash and Kale Salad with Pomegranate
A hearty fall salad that combines the natural sweetness of Hubbard squash with the earthy flavor of kale, topped with a tangy pomegranate glaze.
Ingredients:
– 1 small Hubbard squash (about 1 lb)
– 2 cups curly kale leaves
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– 1/4 cup pomegranate seeds
– Crumbled feta cheese or toasted pumpkin seeds for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out the seeds, and place cut-side up on a baking sheet.
3. Roast the squash for 30-40 minutes, or until tender and caramelized.
4. In a large bowl, massage kale leaves with olive oil, apple cider vinegar, and honey until slightly wilted.
5. Add roasted squash to the bowl and toss to combine.
6. Top with pomegranate seeds and garnish with feta cheese or toasted pumpkin seeds if desired.
Cooking Time: 40-50 minutes
Hubbard Squash Gnocchi with Brown Butter Sauce
Discover the cozy charm of fall’s star ingredient, Hubbard squash, transformed into pillowy gnocchi and paired with a rich brown butter sauce. This recipe is perfect for chilly evenings or as a side dish for your next special occasion.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs)
– 2 cups all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg, lightly beaten
– 1 tablespoon olive oil
– 4 tablespoons unsalted butter
– Fresh parsley or sage leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash at least 30 minutes or until tender.
3. Scoop out the flesh and blend with flour, semolina flour, salt, pepper, and egg.
4. Knead the mixture into a dough.
5. Roll out the dough into long ropes and cut into 1-inch pieces.
6. Cook gnocchi in boiling water for 2-3 minutes or until they float.
7. In a separate pan, melt butter over medium heat. Continue cooking until it turns golden brown and fragrant.
8. Toss cooked gnocchi with brown butter sauce and garnish with fresh herbs.
Cooking Time: About 1 hour (including roasting time)
Slow-Roasted Hubbard Squash with Garlic and Herbs
This recipe brings out the natural sweetness of Hubbard squash by slow-roasting it with aromatic garlic and herbs, creating a deliciously tender and flavorful side dish.
Ingredients:
– 1 large Hubbard squash (about 2 lbs)
– 3 cloves of garlic, peeled and minced
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together garlic, olive oil, rosemary, thyme, salt, and pepper.
4. Brush the mixture evenly onto both squash halves.
5. Place the squash on a baking sheet lined with parchment paper, cut side up.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Hubbard Squash and Black Bean Enchiladas
This recipe combines the natural sweetness of roasted Hubbard squash with the earthy flavor of black beans, all wrapped up in a flavorful tortilla. A perfect vegetarian option for any occasion.
Ingredients:
– 1 medium Hubbard squash
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Enchilada sauce (homemade or store-bought)
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. In a large skillet, cook the onion, garlic, and bell pepper until softened.
4. Add the black beans, cumin, chili powder, and paprika to the skillet. Cook for an additional 2-3 minutes.
5. Slice the roasted squash into strips.
6. Assemble the enchiladas by placing a spoonful of the bean mixture onto a tortilla, followed by a few strips of squash.
7. Roll up the tortilla and place seam-side down in a baking dish. Repeat with remaining ingredients.
8. Pour enchilada sauce over the rolled tortillas and top with shredded cheese (if using).
9. Bake at 375°F (190°C) for 20-25 minutes, or until hot and bubbly.
Cooking Time: 1 hour 10 minutes
Savory Hubbard Squash Bread with Thyme
This hearty bread combines the natural sweetness of roasted hubbard squash with the savory flavor of thyme, perfect for a cozy fall evening. With its dense texture and aromatic aroma, this bread is sure to become a new favorite.
Ingredients:
– 1 medium hubbard squash (about 2 lbs)
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1/4 cup chopped fresh thyme
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash for 45 minutes, or until tender.
3. Scoop out the flesh and puree in a blender or food processor.
4. In a large bowl, combine flours, salt, and pepper.
5. Add the roasted squash puree, olive oil, and thyme to the dry ingredients. Mix until just combined.
6. Knead the dough for 10 minutes, then shape into a round loaf.
7. Place on a baking sheet lined with parchment paper and bake for 35-40 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Hubbard Squash Mac and Cheese with Breadcrumbs
A creamy macaroni and cheese recipe gets a fall twist by incorporating roasted Hubbard squash, adding natural sweetness and depth to the dish. This comforting casserole is topped with crunchy breadcrumbs for added texture.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs), peeled and cubed
– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 tsp butter
– 1/2 cup whole milk
– Salt and pepper, to taste
– 1/4 cup breadcrumbs (plain or seasoned)
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash in a single layer on a baking sheet for 30-40 minutes, or until tender.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly. Bring to a simmer and cook for 2-3 minutes or until thickened.
5. Remove squash from oven and let cool slightly. Add squash, cheddar, Parmesan, and cooked macaroni to the saucepan. Stir until well combined.
6. Transfer the mixture to a 9×13 inch baking dish. Top with breadcrumbs.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45-50 minutes
Caramelized Hubbard Squash and Onion Tart
A sweet and savory tart that showcases the natural sweetness of caramelized squash and onions, perfect as a side dish or light lunch.
Ingredients:
– 1 large Hubbard squash (about 2 lbs), peeled and cubed
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 tablespoons butter
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the squash and onion over medium heat in olive oil until caramelized, stirring occasionally.
3. Roll out the pie crust and place it on a baking sheet lined with parchment paper.
4. Spread the caramelized squash mixture evenly over the tart crust, leaving a 1-inch border around the edges.
5. Dot the top of the tart with butter and season with salt and pepper to taste.
6. Bake for 35-40 minutes or until the crust is golden brown and the filling is heated through.
Cooking Time: 35-40 minutes
Hubbard Squash Pancakes with Cinnamon Syrup
This recipe combines the warmth of roasted Hubbard squash with the comfort of fluffy pancakes, all wrapped up in a sweet and sticky cinnamon syrup. Perfect for a cozy breakfast or brunch.
Ingredients:
– 1 small Hubbard squash (about 2 lbs), peeled and cubed
– 1 cup all-purpose flour
– 2 tbsp sugar
– 2 tsp baking powder
– 1/4 tsp salt
– 1 cup milk
– 1 large egg
– 2 tbsp melted butter
– Cinnamon syrup (see below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash cubes for 45 minutes, or until tender.
3. In a blender, puree the cooked squash with 1/4 cup milk until smooth.
4. In a bowl, whisk together flour, sugar, baking powder, and salt.
5. In another bowl, whisk together egg, melted butter, and squash puree.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Cook pancakes on a non-stick skillet or griddle over medium heat for 2-3 minutes per side.
Cinnamon Syrup:
– 1 cup water
– 1/2 cup sugar
– 2 tbsp cinnamon powder
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve warm over pancakes.
Cooking Time: 20-25 minutes (including roasting squash)
Hubbard Squash and Chickpea Stew
This comforting stew is a perfect way to warm up on a chilly day, with the sweetness of Hubbard squash and the creaminess of chickpeas. The combination of earthy flavors will leave you feeling cozy and satisfied.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs), peeled, seeded, and cubed
– 1 can chickpeas (14.5 oz)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– 1 tsp cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, sauté the onion, garlic, and red bell pepper in a little oil until tender.
3. Add the cubed squash, chickpeas, diced tomatoes, vegetable broth, cumin, salt, and pepper.
4. Bring to a boil, then cover and transfer to the preheated oven for 30-40 minutes or until the squash is tender.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40-50 minutes
Hubbard Squash Fritters with Yogurt Dip
Enjoy a delicious twist on traditional fritters with the warm, comforting flavor of Hubbard squash.
Ingredients:
For the fritters:
– 1 medium Hubbard squash, cooked and mashed
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1 large egg
– 1/2 cup milk
– Vegetable oil for frying
For the yogurt dip:
– 1 cup plain yogurt
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oil in a deep frying pan to 375°F.
2. In a bowl, combine flour, baking powder, salt, and sugar.
3. Add mashed squash, egg, and milk to the dry ingredients. Mix until smooth.
4. Drop tablespoonfuls of batter into the hot oil. Fry for 2-3 minutes or until golden brown.
5. Remove fritters from oil and drain on paper towels.
6. In a separate bowl, mix yogurt, honey, and vanilla extract.
7. Serve warm fritters with chilled yogurt dip.
Cooking Time: 15-20 minutes (frying time)
Hubbard Squash and Lentil Soup with Turmeric
This hearty soup combines the natural sweetness of hubbard squash with the earthy flavor of lentils, all tied together by the warm and aromatic spice of turmeric. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium hubbard squash (about 2 lbs)
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds. Place it on a baking sheet, cut side up.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, sauté the onion and garlic until softened.
5. Add the lentils, broth, cumin, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
6. Scoop the roasted squash flesh into the pot and stir to combine.
7. Simmer for an additional 10-15 minutes to allow flavors to meld.
8. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: About 1 hour 20 minutes
Candied Hubbard Squash with Pecans
Add a touch of sweetness and crunch to your fall meals with this easy-to-make side dish. This recipe combines the natural sweetness of hubbard squash with the rich flavor of pecans, perfect for holiday gatherings or cozy nights in.
Ingredients:
– 1 medium-sized hubbard squash (about 2 lbs)
– 1/4 cup granulated sugar
– 1/4 cup water
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup pecan halves
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large bowl, whisk together sugar, water, salt, cinnamon, and nutmeg until dissolved.
4. Add the squash halves to the bowl and toss to coat with the sugar mixture.
5. Place the squash on a baking sheet lined with parchment paper, cut side up.
6. Roast for 45-50 minutes or until the squash is tender.
7. Meanwhile, toast the pecan halves in a dry skillet over medium heat for 2-3 minutes or until fragrant.
8. Remove the squash from the oven and sprinkle toasted pecans on top.
Cooking Time: 45-50 minutes
Summary
Get ready to fall in love with the flavors of autumn! This collection of 19 delicious Hubbard squash recipes showcases the versatility of this seasonal ingredient. From comforting soups and risottos, to sweet pies and savory breads, there’s something for everyone. Try roasting it with maple glaze, stuffing shells with sausage and squash, or making a creamy soup with crispy sage. Whether you’re in the mood for something spicy, sweet, or savory, these recipes are sure to delight your taste buds.
