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Squash, Sugar Hubbard (Peeled & Cubed)


1 lb Clamshell

Scenic Isle Farm (WA)

The sweetest of all hubbard squashes, this squash grows huge--20-30 lbs. The folks over at Sherman's Produce have peeled and diced it up so that all is needed is to pop it in the oven.

Both Slow Food USA and Slow Food International’s “Ark of Taste” have added Pioneer’s Farm Sugar Hubbard Squash to those seeds being preserved and shared around the country and the world. After the seed was first developed in the late 1940’s, three generations of Sherman’s have continued the growth of these squash. It is a cross between a Sweet Meat and a Blue Hubbard Squash. Dale and Liz Sherman and their family continue to provide both islanders and the mainland with these delicious squash. They have a farm stand at their place in Coupeville where you can obtain this squash.

Slow Food’s “Ark of Taste” is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods we keep them in production and on our plates. There are more than 200 culturally significant foods in danger of extinction in their catalog. You can explore the catalog at http://www.slowfoodusa.org/ark-of-taste. .

The puree is delicious, and can be used as the starting point for all sorts of squash creations. It can be used as a base for soup, bread, ravioli, pie, ice cream, and all by itself as a side dish. Or add to soup, stew, and chili recipes as cubes.These make a wonderful garnish for squash soup, and a tasty snack.

Sugar Hubbard Squash Puree:

Bake the squash (cut side down) at 400 degrees for 1 hour plus, until a sharp knife goes through the meat without resistance (the skin/crust may offer resistance). Remove the meat from the shell (limiting the green component) and puree it using an immersion blender. Season to taste with salt and nutmeg (both seasonings bring out the sugar flavor). At this point, there may still be some moisture in the puree. Spread it into a baking dish, 2-3 inches deep, and bake again at 350 to 300 degrees for 1 to 2 hours, stirring every 15-30 minutes, to dry it out. Aim for the same texture found in canned pumpkin, maybe a little drier. At this point, the puree is ready to eat, freeze, or use in recipe preparation. It works beautifully in any recipe that uses canned pumpkin, and tastes much better!

Check out this video about the Hubbard Squash from Sherman Pioneer Farm processed by Seattle Public Schools.

Store it in the fridge and it'll be good for 7-10 days

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