As the weather starts to cool, our thoughts turn to hearty and comforting meals that warm both body and soul. One ingredient that never fails to deliver on this front is Hubbard squash – a type of winter squash known for its sweet, nutty flavor and velvety texture when cooked. In this article, we’ll explore 18 delicious and creamy ways to enjoy Hubbard squash in comfort food recipes that are sure to become new favorites.
From soups and stews to casseroles and gratins, Hubbard squash is the perfect addition to any meal that calls for a dose of warmth and coziness. And with its versatility in taking on sweet or savory flavors, you can’t go wrong. Whether you’re looking for a comforting side dish or a main event, we’ve got you covered with these 18 creamy Hubbard squash comfort food recipes.
Roasted Hubbard Squash Soup with Thyme
A comforting and flavorful soup that highlights the natural sweetness of roasted Hubbard squash, perfectly balanced by the warmth of thyme.
Ingredients:
– 1 large Hubbard squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, drizzle with olive oil, and sprinkle with salt and thyme.
4. Roast for 45 minutes or until the squash is tender and caramelized.
5. Scoop the flesh into a blender or food processor and add the chopped onion, garlic, and broth.
6. Blend until smooth, then season to taste.
7. If desired, stir in heavy cream or half-and-half for added richness.
8. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 1 hour 15 minutes
Creamy Hubbard Squash Risotto with Parmesan
Transform humble Hubbard squash into a rich and creamy risotto, elevated by the nutty goodness of Parmesan cheese.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add squash cubes and cook until they start to soften, about 5 minutes.
3. Add Arborio rice and stir to coat with oil and mix with squash. Cook for 1 minute.
4. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
5. If using wine, add it after 20 minutes of cooking risotto. Continue adding broth until rice is cooked and creamy.
6. Remove from heat. Stir in Parmesan cheese and season with salt and pepper.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: About 35-40 minutes
Hubbard Squash and Sage Pasta Bake
This hearty pasta bake combines the comforting flavors of roasted Hubbard squash with the earthy warmth of sage, perfect for a cozy night in.
Ingredients:
– 8 oz. pasta of your choice (e.g., pappardelle or penne)
– 1 medium Hubbard squash (about 2 lbs.), peeled and cubed
– 2 tbsp olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 2 tbsp chopped fresh sage
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions; set aside.
3. In a large bowl, toss squash cubes with olive oil, onion, garlic, and sage. Season with salt and pepper.
4. Spread the squash mixture on a baking sheet and roast for 30-40 minutes, or until tender.
5. Combine cooked pasta, roasted squash, and Parmesan cheese in a large mixing bowl.
6. Transfer the pasta mixture to a 9×13-inch baking dish and cover with aluminum foil.
7. Bake for 20-25 minutes, then remove foil and bake an additional 5-10 minutes, or until lightly browned.
Cooking Time: Approximately 45-50 minutes
Spiced Hubbard Squash Puree with Brown Butter
A sweet and savory twist on traditional squash puree, this recipe combines the natural sweetness of Hubbard squash with warm spices and a rich brown butter.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes, or until tender.
4. Scoop the cooked squash into a blender or food processor with the brown butter ingredients.
5. Blend until smooth, adding heavy cream as needed to achieve desired consistency.
6. Season with cinnamon, nutmeg, and salt to taste.
Cooking Time: 50-60 minutes (including roasting time)
Hubbard Squash and Coconut Curry
This recipe combines the sweetness of Hubbard squash with the rich flavor of coconut curry, creating a unique and delicious dish perfect for a cozy evening.
Ingredients:
– 1 medium-sized Hubbard squash (about 2 lbs)
– 2 tablespoons of coconut oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1 can of full-fat coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
3. Drizzle with coconut oil, sprinkle with cumin and curry powder, and season with salt and pepper.
4. Roast the squash for about 30-40 minutes or until tender.
5. In a large pan, sauté the onion and garlic in coconut oil until softened.
6. Add the roasted squash to the pan, stir in coconut milk, and simmer for 10-15 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
9. Serve warm over rice or with naan bread.
Cooking Time: About 1 hour
Baked Hubbard Squash with Maple Glaze
Savor the sweetness of fall with this simple and elegant recipe, showcasing the natural flavor of Hubbard squash.
Ingredients:
– 2 medium-sized Hubbard squash (about 1 pound each)
– 1/4 cup pure maple syrup
– 2 tablespoons brown sugar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out the seeds and pulp.
3. In a small bowl, whisk together maple syrup, brown sugar, and salt.
4. Brush the mixture evenly onto the cut side of the squash.
5. Drizzle olive oil over the squash and sprinkle with pepper to taste.
6. Place the squash on a baking sheet lined with parchment paper, cut side up.
7. Bake for 45-50 minutes or until the flesh is tender and caramelized.
Cooking Time: 45-50 minutes
Serve: Warm, garnished with fresh herbs if desired.
Hubbard Squash and Gruyère Gratin
A rich and creamy gratin that showcases the natural sweetness of Hubbard squash, paired with the nutty flavor of Gruyère cheese.
Ingredients:
– 1 large Hubbard squash (about 2 lbs)
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1 1/2 cups whole milk
– 1/2 cup grated Gruyère cheese
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the Hubbard squash in half lengthwise and scoop out the seeds.
3. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
4. Gradually add the milk, whisking continuously. Bring the mixture to a simmer and cook for 5 minutes or until thickened.
5. Arrange the squash halves in a baking dish and pour the milk mixture evenly between them.
6. Top with Gruyère cheese and season with salt and pepper.
7. Bake for 30-40 minutes, or until the squash is tender and the top is golden brown.
Cooking Time: 30-40 minutes
Velvety Hubbard Squash Bisque
This recipe yields a rich and creamy bisque that showcases the natural sweetness of Hubbard squash. Perfect for a chilly fall evening, this dish is sure to warm your heart and soul.
Ingredients:
– 2 lbs Hubbard squash, peeled and cubed
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup chicken broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh herbs, for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash cubes with butter, onion, garlic, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until the squash is tender.
4. Remove from oven and let cool slightly.
5. Purée roasted squash in a blender or food processor until smooth.
6. In a saucepan, combine puréed squash, heavy cream, chicken broth, and cumin.
7. Bring to a simmer over medium heat and cook for 10-15 minutes or until the bisque has thickened slightly.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Hubbard Squash and Apple Casserole
This autumnal casserole combines the natural sweetness of Hubbard squash with the crunch of apples, all wrapped up in a buttery, flaky crust. Perfect for a cozy fall evening or a special occasion.
Ingredients:
– 1 large Hubbard squash (about 2 lbs), peeled and cubed
– 2-3 medium-sized apples, peeled and sliced
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine squash, apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Mix well.
3. Pour in heavy cream and melted butter; stir until the squash is coated.
4. Roll out the pie crust and place it in a 9×13-inch baking dish. Fill with the squash mixture.
5. Bake for 40-45 minutes or until the crust is golden brown and the filling is tender.
Savory Hubbard Squash Pancakes
Savory Hubbard Squash Pancakes: A twist on traditional pancakes, these autumn-inspired treats combine the natural sweetness of roasted hubbard squash with the savory flavors of cheese and herbs.
Ingredients:
– 1 cup cooked and mashed hubbard squash
– 1/2 cup all-purpose flour
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg
– 1 tablespoon olive oil
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, cheese, parsley, salt, and pepper.
3. Add mashed squash, egg, and olive oil to the bowl. Mix until combined but still slightly lumpy.
4. Drop batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 10-12 minutes total, depending on skillet temperature and desired level of doneness.
Hubbard Squash and Black Bean Enchiladas
Discover a flavorful twist on traditional enchiladas with the natural sweetness of Hubbard squash paired with savory black beans.
Ingredients:
– 1 medium Hubbard squash, cooked and mashed
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese (optional)
– Enchilada sauce (store-bought or homemade)
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add mashed squash and black beans; stir to combine.
5. To assemble enchiladas, lay a tortilla flat and spoon some of the squash mixture onto the center. Roll up tightly and place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour enchilada sauce over the rolled tortillas and sprinkle with cheese (if using).
7. Bake for 20-25 minutes or until hot and bubbly.
8. Garnish with chopped cilantro, if desired.
Cook Time: 20-25 minutes
Whipped Hubbard Squash with Cinnamon
Enjoy a sweet and comforting fall treat by whipping up this delightful dessert featuring Hubbard squash, cinnamon, and a hint of sweetness.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs)
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup heavy cream or half-and-half
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with sugar, cinnamon, and salt.
4. Roast the squash for 30-40 minutes or until tender and caramelized.
5. Scoop out the cooked squash flesh and transfer it to a blender or food processor.
6. Add the heavy cream or half-and-half and blend until smooth and creamy.
7. Serve warm or at room temperature, garnished with additional cinnamon if desired.
Cooking Time: 30-40 minutes
Hubbard Squash and Lentil Stew
This hearty stew is a perfect blend of autumnal flavors, combining the sweetness of Hubbard squash with the earthiness of lentils. It’s a comforting and nutritious meal for a chilly evening.
Ingredients:
– 1 medium Hubbard squash (about 2 lbs), peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, salt, and pepper; cook for 1 minute.
3. Add squash, lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the squash is tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Stuffed Hubbard Squash with Quinoa and Cranberries
This recipe combines the natural sweetness of roasted squash with the nutty flavor of quinoa and the tartness of cranberries, creating a deliciously balanced dish perfect for a cozy evening.
Ingredients:
– 1 large Hubbard squash (about 2 lbs)
– 1 cup cooked quinoa
– 1/4 cup chopped fresh cranberries
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: crumbled goat cheese or feta for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds and pulp.
3. In a bowl, mix cooked quinoa with chopped cranberries, olive oil, onion, garlic, salt, and pepper.
4. Divide the quinoa mixture evenly between the two squash halves.
5. Place the stuffed squash on a baking sheet and roast for 45-50 minutes, or until the squash is tender and caramelized.
6. Serve warm, topped with crumbled goat cheese or feta if desired.
Cooking Time: 45-50 minutes
Hubbard Squash and Bacon Chowder
Warm up with this comforting and flavorful chowder that combines the natural sweetness of Hubbard squash with the smokiness of crispy bacon. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 large Hubbard squash (about 2 lbs)
– 6 slices of thick-cut bacon, diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the Hubbard squash in the oven for about 30-40 minutes, or until tender.
3. Cook the diced bacon in a large pot over medium heat until crispy.
4. Add the chopped onion and minced garlic; cook until the onion is translucent.
5. Add the roasted squash, cumin, smoked paprika, and chicken broth to the pot. Bring to a simmer.
6. Reduce heat and let it simmer for 15-20 minutes or until the soup has thickened slightly.
7. If desired, stir in heavy cream or half-and-half.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: About 45 minutes (including roasting time)
Hubbard Squash Pie with Pecan Streusel
Warm up to the sweet and comforting flavors of autumn with this Hubbard squash pie, topped with a crunchy pecan streusel. This recipe is perfect for a cozy fall evening or as a unique dessert for your holiday gatherings.
Ingredients:
For the pie:
– 1 large Hubbard squash (about 2 lbs), cooked and mashed
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
– 1/2 cup heavy cream
– 2 large eggs
For the streusel:
– 1/2 cup pecan halves
– 1/4 cup granulated sugar
– 1 tablespoon all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the mashed squash, sugar, flour, salt, nutmeg, and cinnamon.
3. Whisk in the heavy cream and eggs until smooth.
4. Pour the mixture into a 9-inch pie dish.
5. To make the streusel, mix together the pecans, sugar, flour, salt, cinnamon, and nutmeg.
6. Sprinkle the streusel evenly over the top of the pie.
7. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 45-50 minutes
Hubbard Squash and Spinach Lasagna
This recipe combines the natural sweetness of roasted hubbard squash with the earthy flavor of spinach, wrapped in layers of creamy lasagna. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 large hubbard squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 10 oz fresh spinach leaves
– 12 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash in a large bowl with olive oil, onion, and garlic for about 30 minutes, or until tender.
3. Cook lasagna noodles according to package instructions.
4. In a mixing bowl, combine ricotta cheese, spinach, salt, and pepper.
5. Assemble the lasagna by layering cooked squash, lasagna noodles, ricotta-spinach mixture, mozzarella cheese, and Parmesan cheese. Repeat for 3-4 layers.
6. Top with mozzarella cheese and bake for 25-30 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Caramelized Hubbard Squash with Rosemary
A sweet and savory twist on traditional roasted squash, this recipe brings out the natural sweetness of the hubbard squash while adding a fragrant hint of rosemary.
Ingredients:
– 1 large hubbard squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss squash cubes with olive oil, garlic, and rosemary until well coated.
3. Season with salt and pepper to taste.
4. Spread the squash mixture in a single layer on a baking sheet.
5. Roast for 30-40 minutes, or until the squash is caramelized and tender, stirring occasionally.
Cooking Time: 30-40 minutes
Summary
Get cozy this season with these 18 creamy and comforting Hubbard squash recipes. From soups to main dishes, there’s something for everyone. Try roasted Hubbard squash soup with thyme, or go for a creamy risotto with Parmesan cheese. Other highlights include spiced puree with brown butter, coconut curry, and maple-glazed baked squash. You’ll also find savory pancakes, black bean enchiladas, and even a sweet pie with pecan streusel. Each recipe is sure to become a new favorite in your household.
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