hubbard squashAll About  Hubbard Squash

Hubbard squash is a variety of winter squash. It is a larger-sized squash that can be dark green, grey-blue or orange-red in color. The Hubbard’s flavor is less sweet than many other varieties. Winter squash are at their best from October to November when they are in season.

This vegetable was once such an important part of the diet of the Native Americans that they buried it along with the dead to provide them nourishment on their final journey!  Today we recognize that the combination of antioxidant and anti-inflammatory compounds in winter squash have clear potential in the area of cancer prevention and cancer treatment. A second area of high potential for winter squash and its health benefits is blood sugar regulation and prevention of type 2 diabetes. Finally, future research may underscore the health benefits provided by winter squash for prevention of cardiovascular disease.

George Mateljan is a biologist and nutritionist who has written several best-selling books, including The World’s Healthiest Foods, Essential Guide for the Healthiest Way of Eating. Mateljan’s not-for-profit foundation has a web site called The World’s Healthiest Foods. For every food in their list, they provide a wealth of information: health benefits, nutritional profile, health benefits, how to select and store, tips for preparing and cooking, how to enjoy. Here is a link to their winter squash page: Winter Squash.

Cutting a Hubbard Squash

I had a bit of difficulty cutting the Hubbard squash. Eventually I was able to do it with a chef’s knife. The fact that my squashes were small (about 1-1/2 pounds each) certainly helped.

Here are some directions from the net: How To Cut Large Winter Squash

Do watch this brief YouTube video. It’s hilarious!


Roasted Hubbard Squash Soup

Yield: About 10 cups.

Roasted Hubbard Squash Soup

This soup is excellent! My family and I loved it!

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 large cloves garlic, peeled
  • 1 tablespoon coriander seeds
  • 1-1/2 teaspoons fennel seeds
  • 1-1/2 teaspoons dried sage
  • small Hubbard squashes (5-1/2- to 6 pounds in total.), halved lengthwise and seeded
  • 2 tablespoons vegan margarine (I like Earth Balance)
  • 2 leeks (white and light-green parts only), halved lengthwise and thinly sliced crosswise
  • 3 medium carrots, peeled and cut into small dice
  • salt
  • 5 cups low-salt vegetable broth
  • 1 bay leaf
  • 2 teaspoons fresh lemon juice
  • 1 cup apple juice
  • freshly ground black pepper
  • optional condiments:
  • toasted pumpkin seeds
  • hazelnuts, toasted, skinned, and chopped
  • walnuts, toasted and chopped
  • slices of fresh apples

Instructions

  1. Position a rack in the center of the oven and heat the oven to 400º F. Line a heavy-duty rimmed baking sheet with parchment.
  2. In a mortar and pestle, pound the oil, garlic, coriander seeds, fennel seeds, and sage until they resemble a coarse paste. Rub the spice mixture on the flesh of the squash halves. Set them cut side down on the prepared pan and roast until tender when pierced with a fork, about 1 hour. Let cool, cut side up. When cool enough to handle, scrape the flesh away from the rind; set aside.
  3. Melt the margarine in a 5- to 6-quart pot over medium heat. Add the leek, carrots, and a big pinch of salt and cook, stirring occasionally, until the leek is softened, 8 to 10 minutes. Add the squash, broth, bay leaf, and 1 tsp. salt and bring to a boil over high heat. Reduce the heat to a low simmer, cover, and cook for 30 minutes to develop the soup’s flavor.
  4. Remove the bay leaf and allow the soup to cool slightly. Using an immersible hand held blender, purée the soup right in the pot. Add the lemon juice and the apple juice. Season to taste with salt and pepper. Serve with condiments of your choice.

Notes

Adapted from this recipe: http://www.finecooking.com/recipes/roasted-hubbard-squash-soup.aspx

http://www.ahhthesimplelife.com/h-hubbard-squash/

Kitchen Tools

Flexible Cutting Boards

Heavy Duty Grippmats by Dexas are durable, lightweight, non-slip and flexible. These cutting boards are made of non-porous and non-absorbent polypropylene that will not dull knives. The underside of each board features a non-slip Santoprene backing to grip tightly to counter surfaces for safety. Set of four Grippmats, each measuring 11 by 14 inches. Dishwasher safe!

A flexible cutting board makes it so easy to transfer chopped food from the board to its destination. It’s also great for transferring dry ingredients to your mixer bowl!

Immersion Blender

I like this model from Cuisinart.

It’s versatile. The blending, whisk, and chopper/grinder attachments let this hand blender perform the tasks of 3 food prep appliances.  It’s designed to handle a variety of basic tasks, such as blending, mixing, chopping, grinding, whipping, pureeing. Here are some of its potential uses: making smoothies, making baby food, mashing potatoes, emulsifying salad dressing, pureeing soups and sauces, beating eggs, whipping cream, chopping nuts or vegetables!

It is time-saving, for two reasons: 1) fewer utensils are needed to get the task done, and 2) it’s so easy to clean. The blending shaft, whisk head, chopper/grinder bowl and mixing cup can be washed by hand or in the dishwasher.

My personal favorite use for this tool is pureeing soups and sauces. No need to drag out the food processor! Simply immerse right into your pan or bowl, and voilà you are done and cleaned up in no time!