Hubbard Squash (How to Cook

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Hubbard squash, Large

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Dairy

  • 1 Stick Butter

Found on sassysouthernyankee.com

Description

Ingredients

• 1 Large Hubbard Squash (you can pick the size)
• 1 Stick Butter, halved
• Salt
• Pepper

Directions

• Pre-heat the oven to 350* or 375* depending on whatever else you need to bake requires.
• Fill a large casserole dish with about ½ inch of water; set aside.
• Take the Hubbard squash and cut in half length-wise much like you would a watermelon (careful not to cut yourself).
• Scoop our the seeds and discard them. Place the squash cut side up in the pan with water. Using a fork poke holes into the inside of the squash. Then generously salt and pepper the squash. Add the 4 Tablespoons of butter into each of the cavities. Cover the pan with foil paper and bake in the oven for 1 to 1½ hours until the squash is fork tender.
• Remove from the oven and allow to cool. Using a large scoop remove the squash from the shell and use a hand mixer to make a smooth consistency. You can then place it in a serving dish or place in a freezer container and freeze for up to 4 months.