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Blue, Baby Blue, Green & Orange
A large winter squash, Hubbard Squash can be found in a variety of colors ranging from dark green to bright orange. Unlike summer squash (which are picked when immature and skins are tender), Hubbard Squash have hard, thick skins and only the flesh is eaten. The yellow to orange meat is sometimes grainy in texture and is often mashed or pureed. Combined with butter & fresh herbs, Hubbard Squash is an excellent source of vitamin A.
Choose squash that have a hard, deep-colored rind and is free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash. Store Hubbard Squash in a cool, preferably dark, well-ventilated area for up to two months. Wrap cut pieces in plastic and refrigerate up to five days.
Hubbard Squash may be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, and bake halved squash hollow side up.
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