From soup to glazed muffins, these healthy Hubbard squash recipes are as tasty as can be!
Hubbard squash is super versatile. Boiled, roasted, or pureed, its sweet and nutty-tasting flesh makes every dish delish.
This winter squash tastes like a cross between a sweet potato and pumpkin.
Not only does it taste great, but its golden orange color makes every meal stunning.
Better yet, it’s just bursting with nutrients. Hubbard squash is packed with dietary fiber and vitamins.
So, every spoonful of soup or forkful of bread is just oozing with healthy goodness.
This Hubbard squash soup is fall in a bowl!
Velvety smooth, creamy, and sweet, you’ll want to lick the bowl clean.
It has a lovely, natural hazelnut flavor that’s seriously addictive.
Light and comforting, it makes for the perfect lunch or dinner. Have a bowl of this soup to warm your soul.
It’s perfectly spiced with a little nutmeg and black pepper.
Serve this soup with brown sugar, roasted pumpkin seeds, sour cream, or cranberries.
Are you on the hunt for a tasty vegetarian recipe? The whole family will love these easy lasagna roll-ups!
They’re covered in the most creamy, cheesy sauce imaginable.
A roasted Hubbard squash filling is spread across lasagna sheets and rolled up.
Cover the rolls in an amazing squash and parmesan sauce. Then, top the dish off with crispy fried sage leaves.
These decadent lasagna rolls make for an impressive dinner.
Serve them up to a special someone on date night, or at a dinner party. You’re guaranteed to have clean plates all around!
The next time you need a fall side dish, cook up these roasted Hubbard squash.
The winter squash is drizzled with a pomegranate maple glaze. It’s sweet, savory, and just gorgeous.
To add a fruity smokiness to these delicious squash slices, you want to add a little Aleppo pepper.
But you can use ground chipotle or ancho pepper too. Bring the heat!
To make that amazing glaze, you only need olive oil, maple syrup, and pomegranate molasses.
This sticky goodness is seriously addictive.
This squash and sausage soup makes for the perfect weeknight dinner.
Cook up a batch of this creamy, meaty, and slightly sweet soup on a cold day. Yum!
Packed full of veggies, this winter soup not only tastes good, but it will also leave you feeling good.
Keep those winter blues at bay with Hubbard squash, coconut milk, and Italian sausage.
Serve this hearty soup with a big slice of crusty bread. It’s the perfect way to mop up every last drop of tastiness.
One sip of that roasted and pureed Hubbard squash, and you won’t be able to help yourself!
Do you love stuffed vegetables? Then you’ll adore this vegan stuffed Hubbard squash!
Hollowed-out squash is filled with wild rice, baby kale, and golden raisins.
The amazing thing about this recipe is how it all cooks together.
The rice cooks inside the Hubbard squash in the oven. By the time the squash is cooked through, the filling is done, too.
It’s a great dinner party recipe, as everybody gets their very own squash bowl to dig into. Yum!
Skip all the mess of peeling and chopping and bake your squash whole! This has to be the easiest way to cook Hubbard squash.
You skip the clean-up and still get buttery, soft, deviousness.
Once it’s cooked through, break open your squash and scoop up all the soft and tasty insides.
Even the skin becomes soft. So, you can just slide the cooked squash right out.
There’s so much you can do with that amazing roasted flesh. Throw it into a creamy soup or hearty stew.
Don’t throw out the seeds! You can roast them for a tasty, salty snack.
Impress your family and friends with this delicious Hubbard squash with cornbread stuffing.
It makes for a fantastic vegetarian centerpiece for dinner parties and even Thanksgiving.
This recipe may take a little while to cook, but it’s definitely worth the effort. It’s a labor of love, for sure!
So, put a few hours aside this weekend to whip up this amazing dish.
Serve this fantastic dish in the middle of your table. Scoop out the stuffing and then slice up portions of squash.
It’s such an exciting way to eat Hubbard squash!
Looking for an easy soup recipe to use up your leftover squash?
Whip up this Hubbard squash soup with pistachio gremolata. It’s sweet, punchy, and perfect for fall.
This soup is so delicious on its own, but a few dollops of pistachio gremolata take it to the next level.
It tastes like you’ve spent ages over the stove, but it’s actually so simple to make.
The gremolata is easy-peasy, too.
Just pound basil, pistachios, garlic, sea salt, and lemon zest with a mortar and pestle until it turns into a paste.
Swirl it into your soup and dig in.
Did you know you could make muffins from Hubbard squash? Well, now you do!
These Hubbard squash muffins with maple glaze make for a great breakfast.
The maple glaze adds a wonderful sweetness to those fluffy cakes. They’re just perfect for Fall.
The best part about these muffins is their spice.
They’re flavored with an amazing chai mixture of ground cinnamon, cardamom, and ginger. It adds a nice complexity to each muffin. Delish!
This blue Hubbard squash and white bean soup has the most amazing texture.
It calls for both pureed squash and chunks of oven-roasted blue squash.
Every spoonful is brimming with tender white beans, garlic, sage, nutmeg, brown sugar, and parmesan.
A splash of sherry takes this soup to the next level of deliciousness.
Devour this soup with a hunk of crusty bread. There’s no better way to get every last drop of soupy goodness!
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