For 3 months now I've had three giant blue hubbards sitting in my house waiting for me to cook them and I finally have! (well, only one at least). If you haven't heard of a blue hubbard before, it's an incredible squash commonly used as one of the many squash in pumpkin puree. It's big, has easy-to-remove seeds, and tastes similar to butternut squash.
Blue hubbard may seem overwhelming to cut, but with the right technique it's not that hard! In some instances, I've even resorted to dropping it on a clean tarp outside to break it open. (May sound crazy, but saves you plenty of time!) Cutting a medium-sized hubbard even resulted in 3-4 full gallon ziploc bags! The amount of cubes you can get per squash is amazing, allowing you to stock up in the freezer for future recipes.
After falling in love with curried squash and roasted curried chickpeas, I decided to put the two together, and have NO REGRETS!