HOW TO COOK A HUBBARD SQUASH RECIPES

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SPICY BLUE HUBBARD SQUASH SOUP | SOUTHERN LIVING



Spicy Blue Hubbard Squash Soup | Southern Living image

A flavorful soup for cool autumn nights.

Provided by John Somerall

Total Time 2 hours 0 minutes

Number Of Ingredients 15

1 medium Blue Hubbard or kabocha squash
4 tablespoons olive oil, divided
1 tablespoon kosher salt, divided
¾ teaspoon black pepper, divided, plus more for serving
1 medium leek 
1 medium-size yellow onion, thinly sliced (2 cups)
2 teaspoons ground coriander 
1 teaspoon ground cumin 
4 cups vegetable broth
1 teaspoon chili powder
½ cup heavy whipping cream
Mexican crema 
Queso fresco (fresh Mexican cheese)
Thinly sliced serrano chiles
Fresh cilantro leaves

Steps:

  • Preheat oven to 400°F. Using a sharp knife, remove stem from squash, and discard. Cut squash in half lengthwise. Remove seeds and pulp with a spoon, and transfer to a large bowl. Set aside. Brush cut sides of squash with 1 tablespoon of the oil, and season evenly with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Place squash halves, cut side down, on a rimmed baking sheet lined with parchment paper. Roast until squash is tender, about 1 hour.
  • While squash is roasting, separate squash seeds from pulp and transfer seeds to a small bowl; discard pulp. Cut greens from white part of leek, and reserve greens for another use or discard. Cut white part in half lengthwise, and thinly slice to equal ¾ cup.
  • Remove squash from oven, and let stand until cool enough to handle, about 10 minutes. Using a spoon, scrape flesh from skin, and transfer to a medium bowl, along with any pan drippings from baking sheet. Discard skin. Set scraped squash aside, and reduce oven temperature to 300°F.
  • Heat 2 tablespoons of the oil in a large stockpot over medium. Add leek and onion to pot. Cook, stirring often, until tender and translucent, about 4 minutes. Add coriander, cumin, roasted squash and pan drippings, and vegetable broth to pot, and bring to a boil over medium. Reduce heat to low. Simmer, stirring occasionally, until mixture is reduced and has thickened slightly, about 30 minutes.
  • Meanwhile, toss together squash seeds, chili powder, ½ teaspoon of the salt, and remaining 1 tablespoon oil in a medium bowl until well combined. Transfer seasoned squash seeds to a rimmed baking sheet lined with parchment paper. Roast at 300°F until fragrant and seeds begin to pop, about 15 minutes, stirring halfway through roasting. Set aside.
  • Remove pot from heat, and pour half of squash mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute; transfer mixture to a clean saucepan. Repeat process until all squash mixture has been pureed. Bring squash mixture to a simmer over low. Whisk heavy cream and remaining 2 teaspoons salt and ½ teaspoon pepper into squash mixture; cook until heated through, about 2 minutes.
  • To serve, ladle soup into 6 bowls, and drizzle Mexican crema over each serving. Top with crumbled queso fresco, roasted squash seeds, thinly sliced serrano chiles, fresh cilantro leaves, and black pepper; serve immediately.

MASTER RECIPE: INSTANT POT SQUASH • SQUASH - COOK • EAT



Master Recipe: Instant Pot Squash • Squash - Cook • Eat image

Quickly cook winter squash, then use in pumpkin pie, butternut soups, or as a vegetable side.

Provided by 6marks

Categories     Dessert    Side Dish    Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Number Of Ingredients 2

1 Squash
1 cup Water

Steps:

  • Wash the squash.
  • Put water and the trivet in the instant pot, then the squash.
  • Seal the lid, close the valve, and set to pressure cook. 10 minutes for a larger kabocha squash, 8 minutes for a smaller red kuri or a chunk of hubbard squash.
  • Once cooking is done, release pressure. Remove the squash and let cool until easily handled.
  • Pull the peel off of the squash.
  • Cut squash in half and remove seeds.
  • Mash or puree squash to serve as a side dish, or to use in your favorite soup, pie, or dessert bar recipe in place of canned pumpkin.

Nutrition Facts : Calories 49 kcal, ServingSize 1 serving

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