Best Hubbard Squash Mash With Gorgonzola Recipes

Winter Squash Wedges With Gorgonzola Butter and Hazelnuts image

Provided by Andrea Bemis

Yield 4 servings

Number Of Ingredients 12

For the Gorgonzola butter:
1 clove of garlic, minced
Sea salt
3 tablespoons unsalted butter, room temperature
3 tablespoons Gorgonzola or any blue cheese
For the winter squash:
1½ pounds winter squash, cut into ½ -inch-thick wedges
2 to 3 tablespoons melted butter
Sea salt
Minced parsley for serving
2 tablespoons toasted and crushed hazelnuts
Freshly ground black pepper

Steps:

Make the Gorgonzola butter:
In a medium-sized bowl, pound the garlic and a hefty pinch of salt with the back of a spoon until a paste forms. Add the butter and cheese and mix until well incorporated. Set aside.
Make the squash:
Heat a cast-iron skillet over medium-high heat and brush the squash wedges with a little melted butter. Add the squash to the skillet and cook, undisturbed, for a few minutes. Once the squash begins to brown up a bit, turn the wedges and continue to cook, turning them every few minutes, until they are tender, about 25 minutes. Season with a pinch of salt.
Spoon a thin layer of the Gorgonzola butter onto a platter and top it with the squash. Sprinkle with the minced parsley, hazelnuts, and freshly ground black pepper.

Hubbard Squash Casserole image

Provided by Sudie

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 4

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 image

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

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.

Mashed Hubbard Squash image

Provided by Bev in NY

Categories Vegetable

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 5

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.