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The good stuff
Also known as green pumpkin or buttercup squash, this commonly found squash is rich in iron and vitamins A, B and C.
How to eat?
Because of its hard exterior it is best to cook hubbard squash in its skin and then scoop out the cooked, soft flesh. First halve and remove seeds and roast, flesh-side down until tender. Puree into a soup or mash with butter and a sprinkle of cinnamon, just like you would pumpkin. Cooked hubbard squash can also be mixed with whole grains like rice or quinoa and baked into casseroles.