Roasted Blue Hubbard Squash
Blue Hubbard squash is a hearty and flavorful winter squash that is perfect for roasting. This recipe is simple to follow and produces a delicious and versatile side dish that can be enjoyed on its own or as part of a larger meal.
- 1 blue Hubbard squash, halved and seeded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat oven to 400 degrees F (200 degrees C).
- Brush the cut sides of the squash with olive oil.
- Sprinkle with salt, pepper, cinnamon, and nutmeg.
- Place the squash halves cut side up on a baking sheet.
- Roast in the preheated oven for 45-60 minutes, or until the squash is tender when pierced with a fork.
- Serve warm or cold.
- You can also add other spices to the squash, such as ginger, cloves, or allspice.
- If you want to add a sweet touch, you can sprinkle the squash with brown sugar or maple syrup before roasting.
- You can use the roasted squash in a variety of dishes, such as soups, stews, or pies.
Here are some additional information about blue Hubbard squash:
- Blue Hubbard squash is a winter squash that is native to North America.
- It is a large squash, typically weighing between 10 and 20 pounds.
- The flesh of blue Hubbard squash is orange and has a sweet, nutty flavor.
- Blue Hubbard squash is a good source of vitamins A and C.
- It can be roasted, mashed, or used in pies and other desserts.
I hope you enjoy this recipe for roasted blue Hubbard squash!