The blue hubbard squash stores very well in the winter. I put mine in the basement in September, after a brief cure in the sun. I just roasted my last one. It was just as firm as the day I picked it, even after six months of storage. And when I cut into it....glorious rich orange and just as much flavor as the ones I roasted last fall.
Blue hubbards produce a lot of food! I roasted this last squash at 375* for 45 minutes, then put all the flesh in a blender to make puree. I filled up one 2 quart casserole dish to make as a side for dinner, and then froze another 10 cups of puree. The shell went into the compost bin. I always save some seeds to use for next year.
I like to use the purees to make my version of pumpkin bread. Or maybe I should call it hubbard bread. You can find the recipe HERE - just sub hubbard squash puree for the cushaw squash. This time, I cooked the bread in my sun oven. It does a nice job baking breads - they just turn out slightly crooked because of the angle I have to put the oven on to maximize the sun exposure.
The blue hubbard squash is win/win - you get a ton of food, it stores for a very long time, and it has excellent flavor. You only have to buy it once - it's an heirloom so you can reuse the seeds from year to year. If you haven't grown this before, it's my top recommendation for you to try in 2016. Happy planting!