Last spring when I was browsing a garden center, I came across a blue hubbard squash start. I wasn't sure what blue hubbard squash was, but seeing on the tag it was an heirloom, I decided to give it a shot.
The plant I brought home was kind of spindly looking, but as summer progressed it slowly started to take off. Eventually, it had a bulbous green squash growing. I had to google the plant to find out more. Turns out you harvest when the vines start to die. Well, I had no idea that this squash was going to be BIG by the time the vines died back. It didn't turn blue until a few weeks before harvest time.
So you use the blue hubbard squash just like you would a pumpkin. I weighed this squash (I actually got a couple from the plant I put in) and it was 20 lbs. 12 ounces. It was a proud gardening moment.
I let them cool and then scooped out the flesh into a mixer and pureed it. It made a wonderfully smooth puree. I put it into freezer bags in 2 cup portions, and immediately made a delicious pumpkin bread using blue hubbard squash puree instead of the pumpkin. In all, I got 14 cups of squash puree for the freezer. And an extra large helping of squash rind for my compost bin. And I still have to harvest the other blue hubbards! Win win!
I'll be planting this in the garden again for next year.
Readers, have you ever seen a blue hubbard?