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Baked Hubbard Squash

A baked Hubbard squash cooked in its own shell with water until tender.

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 small pieces, about 4 to 5 inches square.

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

Bake and serve

  1. Place the pieces in a small dripping pan and pour in the warm water.

  2. Bake in the oven at 350°F (175°C), adding a little water as needed while cooking.

  3. Bake for 30 to 45 minutes until tender.

  4. Serve in their own shells.

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
Forms the main body of the dish; its flesh softens and turns tender as it bakes.
Warm water
Creates steam in the pan, keeping the squash moist while it bakes.

The step that matters

Adding water while baking. Squash can dry out and scorch in dry heat. Keeping some water in the pan creates steam that keeps the flesh moist and helps it cook evenly until tender.

“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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