Stuffed Hubbard squash recipe with rice (2024)

FAQs

Is Hubbard squash good for you? ›

Hubbard squash nutrition benefits include supplying you with high amounts of vitamins A and C, plus potassium, manganese, magnesium, fiber and B vitamins. It's supportive of heart health and normal blood pressure, immune system function and prevention of infections, normal vision, and bone health.

Hubbard squash has a rich and buttery flavor, like a sweet pumpkin, with a smooth, dry, starchy texture. The blue varieties are typically drier than the orange or green ones.

Hubbard squash has the sweet flavor you expect from orange-fleshed winter squashes. The texture can be a bit grainy, which is why most recipes you see are for purees and soups. Butter, brown sugar and a bit of salt bring out its best flavor.

One of the many reasons squash is in high demand during the colder seasons is its high fiber and nutritional density. Some health benefits include improving blood pressure, supporting gut health, and decreasing your risk for certain diseases. There are over 100 kinds of summer and winter squash.

Its low glycemic index can help prevent rapid spikes in blood sugar levels, making it a suitable option for maintaining stable glucose levels. Moreover, the dietary fiber content in squash aids in slowing down the absorption of sugar, promoting better blood sugar control and overall metabolic health.

Cucurbita maxima, known for modern varieties as Hubbard, Delicious, Marblehead, Boston Marrow, and Turks Turban, originated in northern Argentina near the Andes or in certain Andean valleys.

Hubbard squash, red kuri, spaghetti squash, butternut squash, and sugar pumpkin (sometimes called pie pumpkin) are varieties with very tough inedible skin. Though they need to be peeled before adding to soups, stews, and casseroles, most of these don't need to be peeled in order to be baked.

Skip eating most hard-skinned squash raw. "Hard skinned squash is difficult to eat raw," Marz says. "They are usually much larger in size, have a harder flesh, and are much more fibrous." Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn.

Hubbard Squash Harvest

The rock-hard exterior will not be an indicator of the fruits readiness nor will its green color. You will know when to harvest this squash when the maturation date of between 100 to 120 days has passed. In fact, the best way to tell if the squash is ripe is to wait until the vines begin to die.

Storage life varies by squash type. Acorn squash stores the shortest amount of time: 4 weeks. Spaghetti stores four to five weeks; Buttercup, 13 weeks; Butternut, up to six months; Blue Hubbard, six to seven months.

Can you freeze Hubbard squash? ›

Pumpkins and squash can be preserved for later use by freezing, canning or drying. They should have a hard rind and stringless mature pulp.

The most likely cause for a bitter taste in squash is due to an environmental stress of some sort, most likely a wide temperature flux or irregular irrigation. Either of these will create an excess of cucurbitacins to concentrate in the fruit.

Hubbard & Butternut

Fruits are best after 1–2 months of storage, and will keep 4–6 months. (NOTE: Because of its smaller size, 'Butterscotch PMR' is an exception; it can be consumed at harvest, and is best within 3 months of harvest.)

1. Butternut Squash. One of the most popular varieties of squash, it can be use in so many ways. It's one of the most rich in Vitamin A, boasting about 100% of the recommended daily value per cup, in the antioxidant form of beta-carotene.

Nutrition Info

One cup of cubed Hubbard squash (about 116g) has 46 calories, 2g protein, 1g of fat, 10g of carbohydrates, 2.5g fiber, and 2g sugar.