This is the big blue hubbard squash we grew. We opened it today.
If you grow winter squash, cutting into one of the pretty ones brings on big feelings about the energy that went into growing such a masterpiece. You want to cut it properly, make use of every little bit, and celebrate its life by cooking it properly.
This blue hubbard squash has thick walls of flesh between 1.5 - 4 inches wide. I baked half of it today, under a foil tent with water in the pan to create some steam, with just salt and pepper sprinkled on top. It has the sweetness of a sugar pie pumpkin, but it has the body and depth of a really good acorn squash. I love it.
And now the squash are gone.
I will save seeds from the other half and grow more next year. I really love how the celedon blue/green color of this squash contrasts with the leaves of the plant in the muddle of late summer. I think it's the best squash I've ever eaten.