Best Hubbard Squash Mash With Gorgonzola Recipes

MASHED HUBBARD SQUASH

Mashed Hubbard Squash image

Make and share this Mashed Hubbard Squash recipe from Food.com.

Provided by Bev in NY

Categories Vegetable

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 hubbard squash
2 cups water or 2 cups chicken broth
1/2 cup butter
1/2 milk or 1/2 half-and-half
salt and pepper

Steps:

Preheat oven to 375 degrees.
Pierce squash all around and place in large roasting pan in preheated oven and bake until soft enough to cut in half (about 30 minutes).
Remove from oven, cut in half, remove seeds.
Return to pan, placing cut side down, and add water or broth.
Bake until soft (approx 30 minutes more).
Carefully remove flesh from shell and place in appropriate sized mixing bowl.
Mash, adding more or less butter and cream as needed.
add salt and pepper to taste.

MASHED WINTER SQUASH

Mashed Winter Squash image

Frozen cooked squash and a microwave make quick work of assembling this colorful side dish. Each creamy bite features the subtle blend of cinnamon, nutmeg and ginger.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

4 packages (12 ounces each) frozen cooked winter squash
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger

Steps:

Place squash in a microwave-safe bowl. Cover and microwave on high for 7-8 minutes or until heated through, stirring after 5 minutes. Add the sugar, butter, salt, cinnamon, nutmeg and ginger; mix well., Microwave, uncovered, for 2-3 minutes or until heated through.

Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 359mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

HUBBARD SQUASH PIE

Hubbard Squash Pie image

My mom made this pie-never pumpkin-each Thanksgiving, and everyone looked forward to it. I have fond memories of my dad cutting up a hulking big blue Hubbard squash on the kitchen counter and cooking it in order for Mom to make the pies. A more manageable butternut squash will deliver an equally delicate-tasting pie! -Patti Ann Christian, Ararat, North Carolina

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 sheet refrigerated pie crust
1 large egg
1-1/2 cups mashed cooked Hubbard or butternut squash
1 can (12 ounces) evaporated milk
1 cup sugar
2 tablespoons molasses
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Optional: Sweetened whipped cream and additional ground nutmeg

Steps:

Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk together egg, squash, milk, sugar, molasses, cornstarch and salt. Pour into the crust; sprinkle with nutmeg., Bake pie on a lower oven rack 10 minutes. Reduce oven setting to 325°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with sweetened whipped cream and additional ground nutmeg.

Nutrition Facts : Calories 316 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 300mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

HUBBARD SQUASH CASSEROLE

Hubbard Squash Casserole image

I bought a Hubbard Squash at a local farmer's market and never had cooked one before. They told me it tasted like sweet potato, so I used seasonings that I like with sweet potato, and it does taste similar! You may have to adjust the sugar and cinnamon to your taste, or if you have an extra-big squash.

Provided by Sudie

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1 hubbard squash
4 tablespoons butter
2 tablespoons brown sugar
2 teaspoons cinnamon

Steps:

Cook squash; I halve it, remove the seeds, and do it upside down in the microwave in a pie plate, with 1/2 inch of water on the bottom of the dish.
It takes about 10 minute.
per half, depending on how big your squash is.
When cool, pare off rind, and cut in chunks, placing in large bowl.
Add butter, sugar, cinnamon.
Mash with potato masher or hand mixer.
Put puree in baking dish.
Bake at 350 for 30 minutes.

Nutrition Facts : Calories 87.2, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 56.5, Carbohydrate 5.1, Fiber 0.4, Sugar 4.5, Protein 0.1

ROASTED WINTER SQUASH WITH GORGONZOLA CHEESE

Roasted Winter Squash with Gorgonzola Cheese image

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 medium butternut squash, or other winter squash (about 1-1/2 pounds), rinsed
2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
Freshly ground black pepper
1 to 2 ounces Gorgonzola cheese, crumbled

Steps:

Preheat oven to 400 degrees F. Peel the squash if desired. Halve the squash and scoop out and discard the seeds and strings. Cut into 1-inch wedges.
Brush a roasting pan lightly with some of the butter. In a medium bowl, toss the squash with the remaining butter and season with the salt. Spread out on the pan and roast for about 30 minutes. Turn the wedges over with a pancake-style spatula and continue to roast until tender and browned, about 30 minutes more. Transfer the squash to an ovenproof serving dish, season with pepper to taste and sprinkle with the cheese, while still hot, to melt slightly (if needed, return the squash to the oven to melt the cheese). Serve.