By Blue Hubbard (aka Grey Hubbard) standards, mine was miniature. In the photo to the right, the Blue Hubbards are at the bottom. They belong to a species of squash that can grow relatively large, exceeding 100 pounds. I was lucky if mine was 4 or 5 pounds. I culled no more than a cup of flesh for all my toils.
What I learned ...
It's blue on the outside, monstrous in the oven, and pretty succulent (pretty and succulent) when cracked open. I shouldn't say cracked ... if you cook it first, as I did (1.5 hours at 310ºF plus 0.5 hours with oven turned off), you don't have to wrestle it ... "sliced open" is more accurate. Actually, this squash was so moist I could hold it in my hands and nudge it open.
Hubbard ... moist, mild, and golden. I never would have guessed.
Bottom photos: Bix.
Post a Comment