20 Delicious Hubbard Squash Recipes for Fall

There’s nothing quite like the cozy embrace of fall flavors, and Hubbard squash is here to take center stage in your kitchen this season. Whether you’re craving a hearty soup, a savory pie, or a sweet, roasted treat, our roundup of 20 delicious recipes has something to satisfy every palate. Dive in and discover how this versatile squash can transform your autumn meals into memorable feasts!

Roasted Hubbard Squash with Maple Glaze

Amidst the crisp autumn air, there’s nothing quite like the warm, sweet embrace of roasted Hubbard squash, especially when it’s glazed with a touch of maple syrup. This dish is a celebration of fall flavors, combining the earthy sweetness of squash with the rich, caramel-like notes of maple, creating a side that’s as nutritious as it is delicious.

Ingredients

• 1 medium Hubbard squash, peeled and cubed (about 4 cups)
• 2 tablespoons olive oil (or any neutral oil)
• 1/4 cup pure maple syrup (adjust to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the cubed Hubbard squash with olive oil, ensuring each piece is lightly coated for even roasting.
3. Spread the squash in a single layer on a baking sheet, avoiding overcrowding to allow for proper caramelization.
4. Roast in the preheated oven for 25 minutes, then flip the squash pieces to ensure they brown evenly on all sides.
5. After flipping, drizzle the maple syrup over the squash and sprinkle with salt, pepper, and cinnamon, then return to the oven for an additional 10-15 minutes, or until the squash is tender and the glaze is bubbly.
6. Remove from the oven and let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Buttery soft with a hint of spice and sweetness, this roasted Hubbard squash with maple glaze is a versatile dish that pairs wonderfully with roasted meats or can stand alone as a vegetarian main. For an extra touch of elegance, garnish with toasted pecans or a sprinkle of fresh thyme before serving.

Hubbard Squash Soup with Crispy Sage

You might think making a creamy, comforting soup from scratch is daunting, but this Hubbard Squash Soup with Crispy Sage is surprisingly straightforward. Let’s break it down into simple, manageable steps to ensure your success in the kitchen.

Ingredients

• 1 medium Hubbard squash, peeled and cubed (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (adjust for desired thickness)
• 1/2 cup heavy cream (for a lighter version, use coconut milk)
• 1/4 tsp nutmeg (freshly grated for best flavor)
• Salt and pepper (adjust to taste)
• 8 fresh sage leaves
• 2 tbsp butter (for crispy sage)

Instructions

1. Preheat your oven to 400°F. Toss the cubed Hubbard squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until fork-tender.
2. While the squash roasts, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic to the pot and cook for another minute, until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Tip: For extra smoothness, strain the soup through a fine mesh sieve.
6. Stir in the heavy cream and nutmeg. Season with salt and pepper to taste. Keep warm on low heat.
7. In a small skillet, melt the butter over medium heat. Add the sage leaves and fry until crispy, about 1-2 minutes per side. Drain on paper towels.
8. Ladle the soup into bowls and top with crispy sage leaves for garnish.

Great texture and depth of flavor make this soup a standout. The creamy base pairs beautifully with the earthy, crispy sage, offering a delightful contrast. Serve with a side of crusty bread for a complete meal.

Stuffed Hubbard Squash with Quinoa and Kale

Every autumn, the Hubbard squash becomes a canvas for hearty, nutritious fillings. Today, we’re stuffing it with a vibrant mix of quinoa and kale, creating a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 medium Hubbard squash (about 3 lbs), halved and seeded
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups kale, stems removed and leaves chopped
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional for serving)

Instructions

1. Preheat your oven to 375°F. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for 30 minutes, or until the flesh is just tender when pierced with a fork.
2. While the squash bakes, combine quinoa and water in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until the onion is translucent, about 5 minutes.
4. Add kale to the skillet, stirring until wilted, about 3 minutes. Season with salt and pepper.
5. Fluff the cooked quinoa with a fork, then stir it into the kale mixture. Remove from heat.
6. Once the squash is ready, flip the halves cut-side up. Divide the quinoa-kale mixture between them, packing it gently.
7. Return the stuffed squash to the oven and bake for another 15 minutes, or until the filling is heated through and the squash is very tender.

Not only does this dish boast a delightful contrast between the creamy squash and the textured filling, but it also offers a beautiful presentation when served whole. For an extra touch, sprinkle with Parmesan cheese just before serving.

Hubbard Squash Risotto with Parmesan

Unlock the creamy, comforting world of risotto with this Hubbard Squash Risotto with Parmesan, a dish that marries the sweet, nutty flavors of squash with the rich, salty depth of Parmesan cheese. Perfect for a cozy dinner, this recipe guides you through each step to ensure a perfectly cooked risotto every time.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 2 cups Hubbard squash, peeled and diced into 1/2-inch cubes
• 4 cups chicken or vegetable stock (keep warm on the stove)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 small onion, finely chopped
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1/2 cup dry white wine (optional, can substitute with more stock)
• Salt to taste (start with 1/4 tsp)
• Freshly ground black pepper to taste

Instructions

1. In a large pan, melt 1 tbsp butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
2. Add the diced Hubbard squash to the pan. Cook for 5 minutes, stirring occasionally, until the squash begins to soften.
3. Stir in the Arborio rice, ensuring each grain is coated with butter. Toast the rice for 2 minutes until slightly translucent around the edges.
4. Pour in the white wine (if using) and cook until the liquid is fully absorbed, about 2 minutes.
5. Begin adding the warm stock, one ladle at a time, stirring constantly. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and the squash is tender, remove the pan from heat. Stir in the remaining 1 tbsp butter and the grated Parmesan cheese. Season with salt and pepper to taste.
7. Let the risotto rest for 2 minutes before serving. This allows the flavors to meld together beautifully.

Great for a chilly evening, this Hubbard Squash Risotto boasts a velvety texture with bursts of sweet squash and a savory Parmesan finish. Serve it in a hollowed-out squash for an impressive presentation that’s sure to wow your guests.

Spiced Hubbard Squash Bread

Creating a warm, aromatic loaf of Spiced Hubbard Squash Bread is easier than you might think, especially when you follow these straightforward steps. Let’s dive into the process together, ensuring you end up with a perfectly spiced, moist bread that’s ideal for any season.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda (ensure it’s fresh for best rise)
• 1/2 tsp salt (fine sea salt recommended)
• 1 tsp ground cinnamon (or pumpkin pie spice for variation)
• 1/2 tsp ground nutmeg (freshly grated for enhanced flavor)
• 1/4 tsp ground cloves (adjust to taste)
• 1 cup granulated sugar (can substitute with brown sugar for depth)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature blends better)
• 1 cup pureed Hubbard squash (homemade or canned, drained well)
• 1/4 cup water (adjust if squash puree is very thick)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, beat the sugar and oil together until smooth. Tip: Use a hand mixer for ease.
4. Add the eggs one at a time to the sugar mixture, beating well after each addition.
5. Stir in the squash puree and water until the mixture is uniform. Tip: Don’t overmix to keep the bread tender.
6. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: A spatula works best to avoid overmixing.
7. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich in flavor and moist in texture, this Spiced Hubbard Squash Bread is a delightful treat on its own or toasted with a smear of cream cheese. For an extra touch, drizzle with a simple glaze or serve alongside a cup of spiced tea for a cozy afternoon snack.

Hubbard Squash and Apple Casserole

This comforting Hubbard Squash and Apple Casserole combines the sweet, nutty flavors of squash with the tartness of apples for a dish that’s perfect for fall. The methodical layering of ingredients ensures every bite is packed with flavor, making it a hit at any gathering.

Ingredients

• 2 cups Hubbard squash, peeled and cubed (about 1 small squash)
• 2 large apples, peeled and sliced (Granny Smith or Honeycrisp work well)
• 1/4 cup brown sugar (packed, for a deeper flavor)
• 1/2 tsp cinnamon (adjust to taste)
• 1/4 tsp nutmeg (freshly grated if possible)
• 2 tbsp butter, melted (or coconut oil for a vegan option)
• 1/2 cup pecans, chopped (toasted for extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the cubed Hubbard squash and sliced apples. Tip: Uniform pieces ensure even cooking.
3. Sprinkle the brown sugar, cinnamon, and nutmeg over the squash and apples. Toss gently to coat evenly.
4. Transfer the mixture to the prepared baking dish and drizzle with melted butter. Tip: For a richer flavor, brush the butter on the sides of the dish before adding the squash and apples.
5. Cover the dish with aluminum foil and bake for 30 minutes. Tip: The foil helps to steam the squash, making it tender.
6. Remove the foil, sprinkle the chopped pecans over the top, and bake uncovered for an additional 15 minutes, or until the squash is fork-tender and the pecans are golden.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld.

Mouthwatering and aromatic, this casserole offers a delightful contrast between the creamy squash and crisp apples, with the pecans adding a satisfying crunch. Serve it as a side dish or top with vanilla ice cream for a decadent dessert.

Curried Hubbard Squash and Lentil Stew

Yearning for a hearty, flavorful dish that’s both nutritious and easy to make? This Curried Hubbard Squash and Lentil Stew combines the earthy sweetness of squash with the rich, warming spices of curry, all while being packed with protein from lentils. Perfect for a cozy dinner, it’s a one-pot wonder that’ll have everyone asking for seconds.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp curry powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional for heat)
• 1 cup dried green lentils, rinsed
• 4 cups Hubbard squash, peeled and cubed (about 1 small squash)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, curry powder, cumin, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
4. Add rinsed lentils and cubed Hubbard squash to the pot, stirring to coat with the spices.
5. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
6. Stir in coconut milk and simmer for an additional 5 minutes. Season with salt to taste.
7. Tip: For a thicker stew, mash some of the squash against the side of the pot before adding the coconut milk.
8. Tip: Taste and adjust the seasoning with more curry powder or salt if needed.
9. Tip: Let the stew sit for 10 minutes off the heat before serving to allow the flavors to meld.

This stew boasts a creamy texture with chunks of tender squash and lentils, offering a perfect balance of sweetness and spice. Serve it over a bed of steamed rice or with a side of naan bread for a complete meal.

Hubbard Squash Pie with Ginger Snap Crust

When the leaves start to turn and the air gets crisp, it’s the perfect time to bake a comforting Hubbard Squash Pie with a Ginger Snap Crust. This recipe combines the earthy sweetness of squash with the spicy crunch of ginger snaps for a dessert that’s as delightful to make as it is to eat.

Ingredients

• 2 cups Hubbard squash puree (homemade or canned)
• 1 1/2 cups crushed ginger snap cookies (about 30 cookies)
• 1/4 cup unsalted butter, melted (plus extra for greasing)
• 3/4 cup granulated sugar (adjust to taste)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with butter.
2. In a medium bowl, mix the crushed ginger snap cookies with the melted butter until well combined. Press the mixture firmly into the bottom and up the sides of the prepared pie dish to form the crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly. This pre-baking helps prevent a soggy crust.
4. In a large bowl, whisk together the squash puree, sugar, cinnamon, ginger, nutmeg, and salt until smooth.
5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Stir in the heavy cream and vanilla extract until the mixture is homogenous.
7. Pour the filling into the pre-baked crust and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
9. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling firm up.

Cool and creamy with a hint of spice, this Hubbard Squash Pie is a fall favorite. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Grilled Hubbard Squash with Herb Butter

For a delightful twist on summer squash, this recipe transforms Hubbard squash into a smoky, tender dish with a rich herb butter finish. Follow these steps to create a side that’s as visually appealing as it is delicious.

Ingredients

• 1 medium Hubbard squash, halved and seeded (look for a firm, unblemished skin)
• 2 tbsp unsalted butter, softened (or olive oil for a dairy-free option)
• 1 tbsp fresh thyme leaves (dried thyme can be substituted in a pinch)
• 1 tbsp fresh rosemary, finely chopped (adjust to taste)
• 1/2 tsp salt (preferably sea salt for better flavor)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill to medium heat, aiming for a steady 350°F to ensure even cooking without charring.
2. While the grill heats, mix the softened butter with thyme, rosemary, salt, and pepper in a small bowl until well combined. This herb butter can be made ahead and refrigerated.
3. Brush the cut sides of the Hubbard squash halves lightly with olive oil to prevent sticking and promote caramelization.
4. Place the squash halves cut-side down on the grill. Cover and cook for 15 minutes, then flip to cut-side up.
5. Spread the herb butter evenly over the cut sides of the squash. Cover the grill again and cook for an additional 10-15 minutes, or until the squash is fork-tender.
6. Remove from the grill and let rest for 5 minutes before serving to allow the flavors to meld.

Ready to serve, the grilled Hubbard squash boasts a creamy interior with a hint of smokiness, perfectly complemented by the aromatic herb butter. Consider topping with a sprinkle of crumbled feta or a drizzle of balsamic glaze for an extra layer of flavor.

Hubbard Squash Pancakes with Cinnamon Syrup

Many mornings call for a breakfast that’s both comforting and slightly adventurous, and these Hubbard Squash Pancakes with Cinnamon Syrup fit the bill perfectly. Let’s walk through the process of making them, ensuring even beginners can achieve fluffy, flavorful results.

Ingredients

• 1 cup all-purpose flour (for lighter pancakes, substitute half with whole wheat flour)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 cup cooked, mashed Hubbard squash (cooled to room temperature)
• 1 cup milk (any type, adjust thickness with more or less)
• 1 large egg (room temperature blends more smoothly)
• 2 tbsp melted butter (or any neutral oil)
• 1/2 cup maple syrup (for the cinnamon syrup)
• 1 tsp ground cinnamon (adjust to taste)

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2. In another bowl, mix the mashed Hubbard squash, milk, egg, and melted butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay to avoid overmixing.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. While pancakes cook, warm the maple syrup and cinnamon in a small saucepan over low heat, stirring until well combined and fragrant.
8. Serve the pancakes warm, drizzled with the cinnamon syrup.

Light and fluffy with a subtle sweetness from the Hubbard squash, these pancakes are a delightful twist on the classic. For an extra touch, top with toasted pecans or a dollop of whipped cream to complement the cinnamon syrup.

Hubbard Squash and Chickpea Curry

One of the most comforting dishes to warm up your kitchen is this hearty Hubbard Squash and Chickpea Curry. Perfect for beginners, this recipe walks you through each step to ensure a flavorful outcome.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder (adjust to taste)
• 2 cups Hubbard squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add cumin seeds, turmeric powder, coriander powder, and chili powder to the pot. Toast the spices for 30 seconds to release their aromas.
5. Add cubed Hubbard squash to the pot, stirring to coat with the spice mixture.
6. Pour in coconut milk and vegetable broth, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes or until the squash is tender when pierced with a fork.
8. Add drained chickpeas to the curry, simmering uncovered for an additional 5 minutes to heat through.
9. Season with salt to taste, then remove from heat.
10. Garnish with fresh cilantro before serving.

Delightfully creamy with a hint of spice, this curry pairs beautifully with steamed rice or naan. The Hubbard squash adds a subtle sweetness, making each bite a comforting embrace.

Baked Hubbard Squash with Brown Sugar and Pecans

For those looking to embrace the cozy flavors of fall, this baked Hubbard squash recipe is a must-try. Its natural sweetness is enhanced with brown sugar and pecans, creating a dish that’s as nutritious as it is delicious.

Ingredients

• 1 medium Hubbard squash (about 3 lbs), halved and seeded
• 2 tbsp unsalted butter, melted (or coconut oil for a vegan option)
• 1/4 cup brown sugar, packed (adjust to taste)
• 1/2 cup pecans, chopped (toast them for extra flavor)
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the squash halves cut-side up on the prepared baking sheet. Brush the inside of each half with melted butter, ensuring even coverage.
3. Sprinkle the brown sugar, chopped pecans, cinnamon, and salt evenly over the squash halves. Tip: For a deeper flavor, let the squash marinate with the toppings for 10 minutes before baking.
4. Bake in the preheated oven for 45-50 minutes, or until the squash is fork-tender and the toppings are caramelized. Tip: Check halfway through baking and cover loosely with foil if the pecans are browning too quickly.
5. Remove from the oven and let cool for 5 minutes before serving. Tip: For an extra touch, drizzle with a little maple syrup or honey before serving.

Zesty and warm, this baked Hubbard squash offers a delightful contrast between the soft, creamy flesh and the crunchy, sweet topping. Serve it as a side dish or enjoy it as a light main course with a sprinkle of goat cheese for added richness.

Hubbard Squash and Sausage Stuffed Shells

Mastering the art of stuffed shells is easier than you think, especially when you start with this hearty Hubbard squash and sausage filling that’s perfect for a cozy dinner.

Ingredients

• 12 jumbo pasta shells (cook al dente for best texture)
• 1 cup Hubbard squash puree (canned or homemade)
• 1/2 lb Italian sausage (casings removed, or substitute with ground turkey)
• 1/2 cup ricotta cheese (whole milk for creaminess)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust based on sausage saltiness)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup marinara sauce (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a skillet over medium heat, then add the Italian sausage. Cook until browned, about 5-7 minutes, breaking it into small pieces as it cooks.
3. In a mixing bowl, combine the cooked sausage, Hubbard squash puree, ricotta cheese, Parmesan cheese, garlic powder, salt, and black pepper. Mix until well blended.
4. Spread half of the marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
5. Fill each cooked pasta shell with the squash and sausage mixture, then place them seam side up in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells, then sprinkle with additional Parmesan cheese.
7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.
8. Let the stuffed shells sit for 5 minutes before serving to allow the flavors to meld together.

Enjoy the creamy texture of the ricotta paired with the savory sausage and sweet Hubbard squash, a combination that’s sure to delight. For an extra touch, garnish with fresh basil leaves or a drizzle of balsamic glaze before serving.

Creamy Hubbard Squash Pasta with Garlic Breadcrumbs

Very few dishes can rival the comforting embrace of a creamy pasta, especially when it’s paired with the earthy sweetness of Hubbard squash and the crunchy contrast of garlic breadcrumbs. This recipe is a delightful way to bring the flavors of fall to your table any time of the year, guiding you through each step to ensure a perfect result.

Ingredients

• 1 Hubbard squash, peeled and cubed (about 2 cups)
• 8 oz pasta (penne or fusilli works well)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. Toss the cubed Hubbard squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add half of the minced garlic and sauté for 1 minute until fragrant.
4. Add the roasted squash to the skillet, mashing slightly with a fork. Stir in the heavy cream and Parmesan cheese, then add the cooked pasta. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. In a small pan, melt the butter over medium heat. Add the remaining garlic and breadcrumbs, toasting until golden and crispy, about 2-3 minutes.
6. Serve the pasta topped with the garlic breadcrumbs. Season with additional salt and pepper if needed.

Now, the creamy texture of the squash pasta paired with the crispy garlic breadcrumbs creates a harmonious balance that’s both comforting and sophisticated. For an extra touch of elegance, garnish with fresh sage leaves or a drizzle of truffle oil before serving.

Hubbard Squash and Black Bean Enchiladas

Are you ready to dive into a delicious and nutritious meal that’s perfect for any night of the week? These Hubbard Squash and Black Bean Enchiladas combine the sweetness of squash with the heartiness of beans, all wrapped up in a warm tortilla and smothered in enchilada sauce.

Ingredients

• 2 cups Hubbard squash, peeled and diced (about 1 small squash)
• 1 can (15 oz) black beans, drained and rinsed (or 1.5 cups cooked beans)
• 1 cup enchilada sauce (homemade or store-bought)
• 8 corn tortillas (warm them slightly to prevent cracking)
• 1 cup shredded cheese (cheddar or Monterey Jack works well)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp chili powder (adjust to taste)
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the diced Hubbard squash and cook until tender, about 10 minutes, stirring occasionally.
3. Add the black beans, cumin, chili powder, and salt to the skillet. Cook for another 2 minutes, just until the beans are warmed through and the spices are fragrant.
4. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
5. Fill each tortilla with a generous scoop of the squash and bean mixture, roll it up, and place it seam side down in the dish.
6. Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re evenly covered. Sprinkle the shredded cheese on top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Let the enchiladas sit for 5 minutes before serving to allow the filling to set.

Vibrant and satisfying, these enchiladas offer a delightful contrast between the creamy squash and the hearty beans. Serve them with a dollop of sour cream or a sprinkle of fresh cilantro for an extra burst of flavor.

Hubbard Squash Muffins with Streusel Topping

Unveil the cozy flavors of fall with these Hubbard Squash Muffins, a perfect blend of sweet and spice topped with a crunchy streusel. Ideal for beginners, this recipe walks you through each step to ensure muffin perfection.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 2 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt
• 1 tsp ground cinnamon (or pumpkin pie spice for variation)
• 1/2 cup cooked, mashed Hubbard squash (cooled to room temperature)
• 1/4 cup milk (whole or any plant-based alternative)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 large egg (room temperature for even mixing)
• 1/2 cup packed brown sugar (for streusel)
• 1/4 cup all-purpose flour (for streusel)
• 2 tbsp cold unsalted butter, cubed (for streusel)
• 1/2 tsp ground cinnamon (for streusel)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 1 1/2 cups flour, granulated sugar, baking powder, salt, and 1 tsp cinnamon until well combined.
3. In another bowl, mix the mashed Hubbard squash, milk, vegetable oil, and egg until smooth. Tip: Ensure the squash is free of lumps for a uniform batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
5. For the streusel topping, combine brown sugar, 1/4 cup flour, 1/2 tsp cinnamon, and cold butter in a small bowl. Use your fingers to mix until crumbly.
6. Divide the muffin batter evenly among the prepared cups, filling each about 2/3 full. Sprinkle the streusel topping generously over each.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Tip: They’re best enjoyed warm with a pat of butter.

Just out of the oven, these muffins boast a moist crumb and a delightful contrast between the spicy, sweet interior and the crisp streusel topping. Serve them alongside your morning coffee or as a sweet ending to a fall dinner.

Hubbard Squash and Goat Cheese Tart

When the autumn leaves start to turn, there’s nothing quite like the comforting embrace of a warm tart to welcome the season. This Hubbard Squash and Goat Cheese Tart combines the earthy sweetness of squash with the tangy creaminess of goat cheese, all nestled in a flaky crust.

Ingredients

• 1 1/2 cups all-purpose flour (for a lighter crust, substitute half with whole wheat flour)
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced (keep cold until use)
• 4-6 tbsp ice water (add gradually until dough comes together)
• 2 cups Hubbard squash, peeled and cubed (butternut squash makes a fine substitute)
• 1 tbsp olive oil (or any neutral oil)
• 4 oz goat cheese, crumbled (room temperature for easier spreading)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1/2 tsp ground black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, whisk together the flour and salt. Add the chilled butter, using your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it holds together.
4. Wrap the dough in plastic and chill in the refrigerator for at least 30 minutes. This rest period helps relax the gluten, making the crust more tender.
5. While the dough chills, toss the cubed squash with olive oil, thyme, and black pepper. Spread on a baking sheet and roast at 375°F for 25 minutes, or until tender and slightly caramelized.
6. Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork to prevent puffing during baking.
7. Spread the roasted squash evenly over the dough, then dot with crumbled goat cheese. Fold the edges of the dough over the filling, leaving the center exposed.
8. Brush the edges of the dough with beaten egg for a golden finish. Bake at 375°F for 30-35 minutes, until the crust is golden and the filling is bubbly. Tip: Rotate the tart halfway through baking for even browning.
9. Let the tart cool for 10 minutes before slicing. This allows the filling to set, making it easier to serve.

Vibrant and hearty, this tart offers a delightful contrast between the creamy goat cheese and the sweet, caramelized squash. Serve it with a side of arugula salad dressed in a light vinaigrette to cut through the richness, making for a perfectly balanced meal.

Hubbard Squash Smoothie with Banana and Almond Butter

Hubbard squash might not be the first thing that comes to mind when you think of smoothies, but its natural sweetness and creamy texture make it a fantastic base. Here’s how to blend up a nutritious Hubbard Squash Smoothie with Banana and Almond Butter that’s perfect for any time of day.

Ingredients

• 1 cup cooked Hubbard squash, cooled (tip: roast for deeper flavor)
• 1 ripe banana, frozen (tip: slice before freezing for easier blending)
• 1 tbsp almond butter (tip: use creamy for smoother texture)
• 1/2 cup almond milk (tip: adjust thickness with more or less)
• 1/2 tsp cinnamon (tip: enhances the squash’s natural sweetness)

Instructions

1. Peel and cube the Hubbard squash, then roast at 400°F for 25 minutes or until soft. Let it cool completely.
2. In a blender, combine the cooled squash, frozen banana slices, almond butter, almond milk, and cinnamon.
3. Blend on high for 1-2 minutes until smooth. If the smoothie is too thick, add almond milk 1 tbsp at a time until desired consistency is reached.
4. Pour into a glass and serve immediately for the best texture and flavor.

Smooth and velvety, this smoothie combines the earthy sweetness of Hubbard squash with the richness of almond butter. For an extra touch, drizzle with a bit more almond butter on top or sprinkle with granola for crunch.

Hubbard Squash and Spinach Lasagna

Zesty and wholesome, this lasagna combines the earthy flavors of Hubbard squash and spinach with creamy cheeses and al dente pasta. Perfect for a cozy dinner, it’s a dish that promises comfort and nutrition in every bite.

Ingredients

• 1 Hubbard squash, peeled and cubed (about 3 cups)
• 2 cups fresh spinach, tightly packed (or frozen, thawed and drained)
• 9 lasagna noodles (no-boil variety saves time)
• 15 oz ricotta cheese (whole milk for creaminess)
• 1 egg (helps bind the ricotta)
• 2 cups shredded mozzarella cheese (part-skim for lighter option)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp nutmeg (adds warmth to the dish)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 2 cups marinara sauce (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Toss the cubed Hubbard squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
3. While the squash roasts, mix ricotta cheese, egg, 1/4 tsp salt, 1/4 tsp black pepper, nutmeg, and minced garlic in a bowl until well combined.
4. In a 9×13 inch baking dish, spread 1/2 cup marinara sauce evenly on the bottom. Layer 3 lasagna noodles over the sauce.
5. Spread half of the ricotta mixture over the noodles, followed by half of the roasted squash, 1 cup spinach, 1/2 cup mozzarella, and 1/4 cup Parmesan. Repeat the layers once more.
6. Top with the remaining 3 noodles, 1 cup marinara sauce, and the remaining mozzarella and Parmesan cheeses.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

Cheesy and rich, this lasagna boasts a delightful contrast between the sweet squash and the savory spinach. Serve it with a crisp green salad and garlic bread for a complete meal that’s sure to impress.

Hubbard Squash Custard with Caramel Drizzle

Mastering the art of creating a Hubbard Squash Custard with Caramel Drizzle is simpler than you might think, especially when you follow these detailed steps. This recipe combines the earthy sweetness of Hubbard squash with the rich, velvety texture of custard, all topped off with a luscious caramel drizzle that’s sure to impress.

Ingredients

• 2 cups Hubbard squash puree (ensure it’s smooth for the best texture)
• 1 cup heavy cream (for a richer custard, you can use half-and-half as a lighter option)
• 3 large eggs (room temperature blends more evenly)
• 1/2 cup granulated sugar (adjust to your sweetness preference)
• 1 tsp vanilla extract (pure extract offers the best flavor)
• 1/2 tsp ground cinnamon (adds a warm spice note)
• 1/4 tsp salt (enhances all the flavors)
• 1/2 cup brown sugar (for the caramel drizzle, packed)
• 2 tbsp unsalted butter (for the caramel, adds richness)
• 1/4 cup water (helps dissolve the sugar evenly)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish to prevent sticking.
2. In a large bowl, whisk together the Hubbard squash puree, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and salt until smooth. Tip: Strain the mixture through a fine-mesh sieve for an ultra-smooth custard.
3. Pour the custard mixture into the prepared pie dish and bake for 45-50 minutes, or until the center is set but still slightly jiggly. Tip: The custard will continue to set as it cools.
4. While the custard bakes, prepare the caramel drizzle by combining brown sugar, butter, and water in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture thickens, about 5 minutes. Tip: Watch closely to prevent burning.
5. Once the custard has cooled slightly, drizzle the caramel over the top. Serve warm or chilled. The contrast between the creamy custard and the sweet, sticky caramel is divine, especially when garnished with a sprinkle of cinnamon or a dollop of whipped cream.

This Hubbard Squash Custard with Caramel Drizzle offers a delightful balance of textures and flavors, making it a perfect dessert for any occasion. Try serving it in individual ramekins for a personalized touch that’s sure to wow your guests.

Conclusion

Savory, sweet, or spiced, these 20 Hubbard squash recipes are your ticket to a flavorful fall. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to delight your taste buds. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the autumnal joy by pinning this article on Pinterest. Happy cooking!