How to Cook Hubbard Squash: 15 Best Recipes

As the weather cools down, nothing beats the cozy comfort of a warm, hearty autumn squash soup. If you’re looking for a new autumn squash soup recipe, Hubbard squash is the perfect choice. Known for its rich, sweet flavor and smooth texture, it works wonders in so many squash dishes.

In this collection of Hubbard squash recipes, you’ll learn how to cook this versatile winter squash in creative ways—from oven roasted squash to creamy soups and savory stews.

Whether you’re roasting squash in the oven or making a flavorful squash pasta, these squash recipes are sure to keep you warm all season long!

1. Roasted Hubbard Squash Soup

This soup is pure comfort in a bowl, especially when it’s chilly outside. It’s creamy, smooth, and full of roasted squash flavor. Even picky eaters will ask for seconds, trust me! Pair it with some crusty bread, and you’ve got yourself a cozy dinner.

Servings: 4

Time: 1 hour 15 minutes

Ingredients:

• 1 medium Hubbard squash
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream)
• Salt and pepper to taste
• Optional toppings: pumpkin seeds, croutons

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half, scoop out the seeds, and place it on a baking sheet. Drizzle with olive oil and roast for 40 minutes.
3. While the squash is roasting, sauté onions and garlic in a pot until soft.
4. Scoop out the roasted squash flesh and add it to the pot with the broth. Simmer for 10 minutes.
5. Blend the soup until smooth, stir in coconut milk, and season with salt and pepper. Serve warm with your favorite toppings.

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2. Mashed Hubbard Squash with Butter and Herbs

Move over mashed potatoes—Hubbard squash is here to steal the show! This dish is creamy, buttery, and loaded with fresh herb flavor. It’s the perfect side for just about any meal, from roast chicken to grilled fish.

Servings: 4

Time: 40 minutes

Ingredients:

• 1 medium Hubbard squash
• 3 tablespoons unsalted butter
• 2 tablespoons chopped parsley or thyme
• Salt and pepper to taste

Instructions:

1. Peel and chop the squash into cubes.
2. Boil the squash in salted water for 25 minutes or until soft.
3. Drain and mash the squash with butter.
4. Stir in fresh herbs, season with salt and pepper, and serve warm.

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3. Hubbard Squash Curry

This curry is perfect if you’re craving something hearty and flavorful. The squash soaks up all the spices, making each bite a little explosion of taste. It’s great with naan or rice, and leftovers taste even better!

Servings: 6

Time: 50 minutes

Ingredients:

• 1 medium Hubbard squash, peeled and cubed
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• Salt and pepper to taste

Instructions:

1. Heat oil in a large pot and sauté onions, garlic, and ginger until fragrant.
2. Add spices and cook for another minute.
3. Stir in squash, tomatoes, and coconut milk. Simmer for 30 minutes until the squash is tender.
4. Serve over rice or with naan bread.

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4. Baked Hubbard Squash Fries

Who doesn’t love fries? These are a healthier twist on the classic, and they’re just as addictive. The squash gets crispy on the outside but stays soft and sweet on the inside. Perfect as a snack or side dish!

Servings: 4

Time: 35 minutes

Ingredients:

• 1 medium Hubbard squash
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Peel and slice the squash into fry shapes.
3. Toss the squash with olive oil, paprika, garlic powder, salt, and pepper.
4. Arrange on a baking sheet in a single layer.
5. Bake for 25 minutes, flipping halfway through, until golden brown.

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5. Hubbard Squash and Chickpea Stew

This stew is hearty, healthy, and super satisfying. The creamy squash pairs perfectly with the chickpeas, and the spices give it a nice kick. It’s like a big warm hug in a bowl. Serve it with some crusty bread for dipping, and you’re all set.

Servings: 5

Time: 45 minutes

Ingredients:

• 1 medium Hubbard squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat some oil in a pot and sauté the onion and garlic until soft.
2. Add the squash, chickpeas, cumin, coriander, and broth. Bring to a boil, then simmer for 25 minutes until the squash is soft.
3. Season with salt and pepper, and garnish with fresh cilantro before serving.

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6. Creamy Hubbard Squash Pasta

This pasta dish is creamy and rich, with the sweetness of the squash really shining through. It’s a perfect way to sneak in some veggies without anyone noticing. My kids love this, and it’s so easy to make.

Servings: 4

Time: 30 minutes

Ingredients:

• 1 medium Hubbard squash, peeled and cubed
• 12 oz pasta (any kind you like)
• 1 cup vegetable broth
• 1/2 cup heavy cream or coconut milk
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Parmesan cheese for topping (optional)

Instructions:

1. Boil the pasta according to package instructions.
2. In a separate pot, cook the squash in vegetable broth for 15 minutes until soft.
3. Blend the cooked squash with cream, nutmeg, salt, and pepper until smooth.
4. Toss the pasta with the creamy squash sauce, and sprinkle with Parmesan if you like.

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7. Hubbard Squash and Lentil Dal

This dal is full of warm spices and earthy flavors. The creamy squash makes it extra comforting. It’s vegan and packed with protein from the lentils, making it a nutritious meal that everyone will love.

Servings: 6

Time: 50 minutes

Ingredients:

• 1 medium Hubbard squash, peeled and cubed
• 1 cup red lentils
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Sauté the onion and garlic in a pot until soft.
2. Add the turmeric and cumin, and cook for 1 more minute.
3. Stir in the lentils, squash, and broth, then bring to a boil.
4. Simmer for 30 minutes until the lentils and squash are tender.
5. Season with salt and pepper before serving.

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8. Stuffed Hubbard Squash with Rice and Vegetables

Stuffed squash is a fun and fancy way to serve dinner. The rice and vegetables inside the squash make for a filling and flavorful meal. It looks impressive, but it’s actually super easy to make!

Servings: 4

Time: 1 hour

Ingredients:

• 2 small Hubbard squash
• 1 cup cooked rice
• 1 cup diced bell peppers
• 1/2 cup corn kernels
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the squashes in half and scoop out the seeds.
3. Drizzle the squash halves with olive oil, salt, and pepper.
4. Roast for 30 minutes until the squash is soft.
5. While it’s roasting, mix the rice, bell peppers, corn, chili powder, and more salt and pepper.
6. Stuff the roasted squash with the rice mixture, then return to the oven for 10 more minutes.

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9. Hubbard Squash Pancakes

These pancakes are a delicious twist on the usual breakfast. The squash gives them a soft texture and a lovely sweetness. Serve them with syrup or a sprinkle of powdered sugar for a special treat.

Servings: 4

Time: 25 minutes

Ingredients:

• 1/2 cup mashed Hubbard squash (about 1/4 of a small squash)
• 1 cup flour
• 1 teaspoon baking powder
• 1 egg
• 1/2 cup milk
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon
• Butter for cooking

Instructions:

1. In a bowl, mix the squash, flour, baking powder, egg, milk, sugar, and cinnamon.
2. Heat a little butter in a pan over medium heat.
3. Pour batter onto the pan, cooking for 2-3 minutes on each side until golden brown.
4. Serve with syrup or powdered sugar on top.

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10. Spiced Hubbard Squash Muffins

These muffins are perfect for a cozy breakfast or a snack. The spices and squash make them so soft and flavorful. Plus, the kids won’t even know they’re eating veggies!

Servings: 12 muffins

Time: 35 minutes

Ingredients:

• 1 cup mashed Hubbard squash
• 1 1/2 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 2 eggs
• 1/2 cup vegetable oil

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Mix together the squash, flour, cinnamon, nutmeg, baking soda, sugar, eggs, and oil.
3. Spoon the batter into muffin tins, filling each about halfway.
4. Bake for 20 minutes, or until a toothpick comes out clean.

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11. Hubbard Squash and Potato Gratin

This gratin is creamy, cheesy, and absolutely irresistible. The sweetness of the Hubbard squash pairs so nicely with the potatoes, and the cheesy topping gives it that perfect crispy finish. It’s like comfort food at its best.

Servings: 6

Time: 1 hour 15 minutes

Ingredients:

• 1 small Hubbard squash, peeled and thinly sliced
• 2 medium potatoes, thinly sliced
• 1 cup grated cheese (cheddar or mozzarella)
• 1/2 cup heavy cream
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grease a baking dish and layer the squash and potatoes alternately.
3. In a small bowl, mix the cream, garlic powder, salt, and pepper. Pour this over the squash and potatoes.
4. Top with grated cheese.
5. Cover with foil and bake for 45 minutes.
6. Remove the foil and bake for another 15 minutes until the top is golden and bubbly.

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12. Roasted Hubbard Squash Salad with Tahini Dressing

This salad is light yet filling, with the roasted squash adding a sweet and smoky flavor. The tahini dressing gives it a nice creamy texture and ties everything together perfectly. It’s a great side dish or even a light main course.

Servings: 4

Time: 40 minutes

Ingredients:

• 1 small Hubbard squash, peeled and cubed
• 2 cups mixed salad greens
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the squash cubes with olive oil, salt, and pepper, and roast for 25 minutes.
3. While the squash is roasting, mix together the tahini, lemon juice, olive oil, salt, and pepper to make the dressing.
4. Once the squash is roasted, let it cool for a few minutes.
5. Toss the roasted squash with salad greens and pomegranate seeds. Drizzle with the tahini dressing and serve.

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13. Hubbard Squash and Black Bean Chili

This chili is hearty, filling, and perfect for a cold day. The sweetness of the squash balances the heat from the chili spices, and the black beans add a nice creamy texture. It’s a one-pot wonder that everyone will love.

Servings: 6

Time: 50 minutes

Ingredients:

• 1 medium Hubbard squash, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and bell pepper until soft.
2. Add the chili powder and cumin, cooking for another minute.
3. Stir in the squash, black beans, tomatoes, and broth.
4. Bring to a boil, then reduce the heat and simmer for 30 minutes until the squash is tender.
5. Season with salt and pepper, then serve warm.

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14. Hubbard Squash Flatbread Pizza

Who doesn’t love pizza? This flatbread version is quick to make and has a deliciously creamy squash topping. The flavors of the roasted squash with a little cheese and herbs are perfect for a light dinner or snack.

Servings: 4

Time: 30 minutes

Ingredients:

• 1 small Hubbard squash, peeled and sliced thinly
• 4 flatbreads (or naan)
• 1/2 cup grated cheese (mozzarella or goat cheese)
• 2 tablespoons olive oil
• 1 teaspoon thyme or rosemary
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the squash slices with olive oil, salt, and pepper, and roast for 20 minutes until soft.
3. While the squash is roasting, brush the flatbreads with olive oil and season with a little salt.
4. Once the squash is done, layer it on top of the flatbreads.
5. Sprinkle with cheese and herbs.
6. Bake for 10 minutes until the edges are crispy and the cheese is melted.

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15. Sweet Hubbard Squash Pie

This pie is the perfect dessert for any occasion. It’s just as sweet and spiced as pumpkin pie but with the smooth, rich flavor of Hubbard squash. Your family will beg for the recipe, and it’s great for the holidays!

Servings: 8

Time: 1 hour 30 minutes

Ingredients:

• 1 1/2 cups mashed Hubbard squash
• 1/2 cup sugar
• 2 eggs
• 1/2 cup evaporated milk
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the squash, sugar, eggs, milk, and spices.
3. Pour the mixture into the pie crust.
4. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
5. Let the pie cool completely before slicing.

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Hubbard squash is a fantastic ingredient to have in your kitchen, especially during the cooler months. Whether you’re making a comforting autumn squash soup, exploring various squash dishes, or perfecting your oven roasted squash, the possibilities are endless.

With these Hubbard squash recipes, you’ll discover how to cook this versatile winter squash in so many delicious ways. From hearty soups to savory roasts, these squash recipes are perfect for adding warmth and flavor to your autumn and winter meals.

So grab a hubbard squash and get cooking—your taste buds will thank you!