Stuffed Hubbard squash is a wonderful vegan Thanksgiving or other festive meal recipe that will highlight your dining table. Preparation time is about 30 minutes, if the stuffing is already prepared, and the roasting time is about 2 hours. This recipe will make 8 or more servings.
Stuffed Hubbard Squash
By Frank Hoffman on October 30, 2017 in Main Dish Recipes (Entrees), Squash Recipes, Thanksgiving and Other Holiday Recipes
Preparation for stuffing a Hubbard squash begins with measuring your large covered roasting pan and selecting the largest Hubbard squash that will fit into it. When you go to the market, it’s a good idea to take along a measuring tape to insure that the squash you select will fit into your roasting pan. Choose a nicely shaped Hubbard squash, as it will be the center of attention on your dining room table.
Thoroughly wash the Hubbard squash, being careful not to puncture the outer skin, and set the squash on your kitchen counter. Try to find the side of the squash that was resting on the ground when it was growing, as it is usually slightly flattened, and place that side down to help keep the Hubbard squash from rolling. Carefully cut out the top of the Hubbard squash with a beveled cut so that the “lid” can be placed back on the opening and will not fall in (see photo). With a spoon, scoop out the seeds to leave a clean, seed-free cavity. You may wish to save the seeds for roasting.
Stuff the cavity of the Hubbard squash with the prepared stuffing and place the squash in your roasting pan. Place the squash lid back on the squash, rotating it to its original position, to insure a tight fit so that the moisture doesn’t escape during cooking. Cover the roasting pan and roast the stuffed Hubbard squash in your preheated oven at 350º F. for approximately 2 hours.
After about 1-1/2 hours, remove the roasting pan from the oven and check the stuffed Hubbard squash by carefully lifting the “lid” of the squash with a table knife. When the squash is cooked, its orange flesh is soft and tender. Place back in the oven, as required, until the squash is thoroughly cooked.
When the stuffed Hubbard squash is cooked, carefully lift it out of the roasting pan and place it on a serving platter. Any left over stuffing can be placed around the perimeter of the squash. You can garnish the platter with a few sprigs of parsley.
Place the stuffed Hubbard squash on your table along with a long handled serving spoon. Remove the “lid” and scoop out the stuffing, with some of the orange squash flesh, onto each person’s plate. Since the outer skin of the squash is quite firm, it is easy to scoop the squash flesh from the cavity.
If you are serving the stuffed Hubbard squash on a festive occasion such as Thanksgiving, you can place some other favorite foods on each person’s plate, along with the squash and stuffing.
About Frank Hoffman
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