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Baked Hubbard Squash

A baked Hubbard squash served in its own shell.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Baked Hubbard Squash

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Chop the squash into pieces about 4 to 5 inches square.

  2. Remove all the seeds but do not peel the skin.

  3. Place the pieces in a small baking dish and pour in the warm water.

Bake and serve

  1. Bake in a 350°F (175°C) oven, adding more water as needed, for 30 to 45 minutes.

  2. Serve the squash in its own shell.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Hubbard squash
Provides the main body of the dish; its flesh softens and turns tender as it bakes.
Warm water
Creates steam and keeps the squash moist in the dish while it bakes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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