Blue Hubbard Squash

An interesting tear drop shaped squash that has a grey/blue color, they can store for 6 or 7 months if undamaged and stored well.

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Cut  half of a baby Hubbard squash into bite sized pieces and remove skin. Toss with a tablespoon of olive oil, salt & pepper and place in a baking dish, add whole chicken and fresh rosemary sprigs. Roast at 350 for approximately 20 minutes per lb or until internal temperature is 180 degrees.

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Place the other half of the squash face down in a baking dish and bake until it is tender when poked with a fork, about 40 minutes.

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Hubbard Squash Pie

2 cups of roasted and mashed hubbard squash

3 eggs

1/2 cup heavy cream

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ginger

1/2 teaspoon salt

3 tablespoons softened butter

juice from 1/2 lemon

 

Add all ingredients to a blender and blend until smooth, pour into an unbaked pie shell and bake at 375 for 45-50 minutes.

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