How to Cook Large Hubbard Squash

How to Cook Large Hubbard Squash – A large pumpkin with a tear shape and a sturdy, irregular bark, Hubbard pulp is widely available in the United States from early autumn to spring. Look fat, firm, squash-free with a dull, even color. Roasting is the best way to preserve the flavor and nutrition, but you can also boil, cook, microwave or steam this sweet, gentle squash. Although cooking is simple, cut this great squash, difficult to skin presents a challenge. Because of its huge size, supermarkets usually offer Hubbard pre-pulp in pieces.

How to Cook Large Hubbard Squash


Items you need

  • Sturdy knife
  • A scoop of ice cream or a large spoon of metal
  • Pan with Lid
  • Steamer or Colander
  • Microwave dish with lid
  • Butter
  • Foil
  • Baking dish


  1. Cut the stem with a sturdy knife, then cut the Hubbard pumpkin in half. If the pulp is hard to cut, put it on a sturdy cutting board. Place the blade of a sturdy sharp knife lengthwise along the center of the squash, then use a hammer or a hammer to strike the dull side of the knife until it splits the pumpkin in half. Hit the knife near the handle to prevent the blade from breaking.
  2. Cut the halves into manageable pieces, a portion of food. Remove the seeds and fibrous pulp with an ice cream scoop or a large metal spoon.
  3. Peel the pumpkin or leave it with peel, depending on the baking method.


Cooking methods

  1. Put the Hubbard peeled pumpkin pieces into a small amount of boiling water. Cook until the pumpkin is soft usually about five minutes later drain well.
  2. Steam the pumpkin by placing pieces with bark, side cut down, on a ship or colander inside a large saucepan. Cover the pan and cook the pumpkin more gently boiling water for about 15 to 20 minutes.
  3. Peel the pumpkin, then grate or chop it into small pieces for sauteing. Saute the pumpkin in butter or hot oil until it is firm but smooth. The cooking time depends on the size of the pieces, but usually, eight to 15 minutes is sufficient
  4. Squash Hubbard pieces of microwave or halves in a microwave dish covered for six to ten minutes. The time varies according to the size of the pumpkin and the strength of your microwave. Allow the pulp at rest for at least five minutes after baking; The temperature continues to rise after the microwave is off.
  5. Roasted with peeling pieces of Hubbard squash, side cut down, in a butter or with the aluminum coating baking dish with about 1/4 inches of water. Cover the baking sheet with aluminum foil, then bake the pumpkin in a preheated oven at 350 degrees Fahrenheit. Small pieces cook in 15 to 25 minutes, but large halves may need up to 1 hour.


If a Hubbard pulp is small enough to fit in your microwave, cook the pumpkin for a minute or two to soften the peel and make the pumpkin easier to cut. You can also bake all the pulp long enough to soften the squash. Let the pumpkin cool, then cut it into chunks or halves.

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