Peeling Hubbard Squash?

kriswrite(zone 8)December 5, 2012

I was given two large Hubbard squash - something I've never eaten or prepped before. I halved them (with difficulty!), removed the seeds and stringy stuff, and pre-baked them at 300 degrees for 15 minutes, which I had read would soften the peel and make them easier to peel and cube.

Oh my goodness! There has to be a better way! I have blisters and I don't think the pre-baking softened the peel at all.

Does anyone have tips on peeling these babies??

Kristina

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kriswrite(zone 8)

So now I've pre-baked for up to 35 minutes and the peel is still like stone!

    Bookmark   December 5, 2012 at 7:14PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

I do mine in the microwave but even that takes 20-30 min. depending on size. I don't think 300 degrees is nearly hot enough for only 35 mins. and the bigger the squash the longer it takes. Even small Acorn squash get baked for an hour or so at 400 degrees.

But there sure is no need to get blisters. When soft enough it begins to cave in - at least mine do. You can just rap it hard with a big spoon to see if the rind begins to give in. Then let it cool before cutting.

Dave

    Bookmark   December 5, 2012 at 8:05PM
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david52 Zone 6

I cook winter squash completely before trying to peel them.

    Bookmark   December 5, 2012 at 9:29PM
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chervil2(z5 MA)

I would wash the squash well and then place in the oven in a large baking pan with water and cook at 300 degrees for 4 hours, or until the squash is entirely cooked. I think the taste is better with squash cooked intact. I let the water evaporate from the pan and caramelize the skin to add extra flavor. Attacking large raw squash with knives is to dangerous and time consuming.

    Bookmark   December 7, 2012 at 9:39AM
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kriswrite(zone 8)

Thanks, everyone. I did freeze 1 squash - but when we ate it, it disagreed with our stomachs. So the rest went to the chickens!

    Bookmark   December 11, 2012 at 6:37PM
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chervil2(z5 MA)

I hope you do not abandon squash. Buttercup is a great tasting variety that is easy to bake intact.

    Bookmark   December 13, 2012 at 8:03PM
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kriswrite(zone 8)

Oh we love squash. But I don't the Hubbard is for us!

    Bookmark   December 20, 2012 at 6:00PM
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