I 
wanted to buy an eating pumpkin (as opposed to a Jack-O-Lantern pumpkin), and Sue at the Farmer's Market told me the Hubbard Squash was better. It was huge! She told me to drop it on the sidewalk to break it into pieces, then cook each piece. It was amazing looking, both before and after we dropped it (and, yes, there is a bicycle in my kitchen!).We quartered and removed the seeds, then baked it in a jelly roll pan with a little bit of water (cut side down) at 350 F for about 85 minutes, then cut away the stringy layer and scooped out the pulp with an ice cream scoop.
We haven't actually eaten it yet, but will freeze it and add to soup. We like to add squash to stir fries, but this pulp does not seem to hold together; it's very liquidy.
Regrets? I have a few..... I still wish I had a pumpkin but I fear it is too late. They taste great and I like to eat the seeds. I didn't realize squash gives you gas until a friend complained about it and the internet says it's true, so it must be! It was like the time my ex-husband explained how reading in a moving car made him nauseous, and after that it made me nauseous!
My friend Kathi (font of all cooking wisdom) told me that squash seeds are usually too thick-walled to be good eating, so we didn't cook these. We threw them away, as our compost heap isn't set up yet. Then we noticed that the squirrels had opened the few that were left on the concrete after we dropped it, and we wished we had saved it to feed them.
Tonight I made a parsnip, carrot and potato soup with a little kale for good measure. A Gourmet magazine recipe I found on the internet. I was going to add a little squash, but forgot. Tomorrow, when we have leftovers, I will. David made a Congo bar from an old Crossing Press cookbook called Wholesome Cookies (NOT, but delicious!), so we're sugar, coffee and souped out for the night!
