Recipe: How to Prepare Hubbard Squash, Pilgrims' Progress Squash Casserole and Hubbard Squash Soup

I found these. Hope this helps.

HOW TO PREPARE HUBBARD SQUASH

"Blue Hubbard Squash can be prepared like butternut squash; boiled, drained, mashed, then seasoned with butter, salt, pepper, cinnamon and nutmeg. It can be baked like acorn squash; brush it with butter, maple syrup and add a sprinkle of cinnamon, then bake it at 350 degrees (with a little water in the pan) until tender or about 50 minutes.

A particularly good way of using the squash is to make it into a pureed soup. For an example use a recipe for cream of asparagus soup and substitute the squash for the asparagus, then puree the soup and season with a little sugar and cinnamon. Serve with cheddar cheese and garlic biscuits, or crusty French bread and salad."

---

PILGRIMS' PROGRESS SQUASH CASSEROLE
Makes 8 servings

"This is my favorite squash recipe that is a hit at family get-togethers. It is on the sweet side, so even the kids will eat it. Sometimes I cut down on the sugars and margarine when fixing at home with good success. Another recipe I have similar to this adds 1 tsp. vanilla which gives sweetness with no empty calories."

3 cups mashed butternut squash (or acorn, hubbard or sweet potatoes)*
1/2 c. sugar
1/2 stick softened soy margarine (I use less)
1/2 cup soymilk
1/2 tsp. salt
FOR THE TOPPING:
1 cup crushed potato chips or chopped pecans
1/2 cup brown sugar
1/2 stick melted soy margarine
1 Tbsp. flour

I am too lazy to peel squash. I cut a squash in half, seed, and turn upside-down on a baking sheet and bake until soft, about 45 minutes at 350. Then I scoop out the pulp, mash, and measure. As a bonus, I roast the seeds while I wait on the squash.

Mix together the squash, sugar, margarine, soymil and salt and put in 1 1/2 qt. casserole. Mix topping ingredients, sprinkle over squash mixture.

Bake at 350 degrees F for 40 minutes.

*You could use frozen squash from the store for this recipe.

---

HUBBARD SQUASH SOUP
Source: Gino's Kitchen: Nourishing the Soul by Gino Dalesandro)
Makes 4 servings

1 tablespoon virgin olive oil
1 onion, finely diced
2 garlic cloves, finely diced
1 quart vegetable broth or water
4 cups Hubbard squash, pureed (about 1 medium squash)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground mace
1 cup heavy (whipping) cream
1/2 cup chopped scallion (for garnish)

Heat the olive oil and saute the onion and garlic until golden.

Add the broth and simmer 15 minutes.

Add the squash and the salt, pepper, cinnamon and mace, and simmer for another 15 minutes.

Add the heavy cream, and continue to simmer 5 to 6 minutes until heated through.

Serve garnished with chopped scallion.