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Pink Hubbard Squash

From Our Kitchen


2½ - 3 lbs. peeled & seeded pink Hubbard squash
2 Tbsp. butter
⅛ tsp. cinnamon
½ cup brown sugar
salt and white pepper to taste


Cut the squash into chunks and cook in boiling, salted water or steam until tender. Drain thoroughly in a colander. Return the hot squash to the pan and add the butter, cinnamon, brown sugar, salt and pepper.

Whip together with an electric mixer or mash until smooth. Season to taste.