Hubbard Squash and Orange Puree

"If you can find pieces of this beautiful blue-skinned squash at your market, this is a fragrant and brilliantly orange-colored way to use it. From Rozanne Gold, a favorite cookbook author."
photo by Bergy photo by Bergy
photo by Bergy
Ready In:
1hr 15mins
2 cups squash puree


  • 2 lbs hubbard squash, any seeds and membrane removed
  • 14 cup water
  • 2 teaspoons grated orange zest
  • 2 tablespoons fresh orange juice
  • 2 tablespoons unsalted butter, cut in small pieces
  • salt & freshly ground black pepper


  • Preheat oven to 400°; place unpeeled squash flesh side down in baking pan; pour water over squash; bake 30 minutes, turn over and bake another 30 minutes or until squash is tender and lightly carmelized.
  • Scrape flesh off skin and puree in a food processor until smooth; add orange zest, orange juice, butter, salt and pepper; process to combine and serve warm.

Questions & Replies

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  1. This was very good and very easy! I added a few shakes of nutmeg. I also thought about adding just a touch of cream to see what that did, but didn't. Maybe next time! (Also I used butternut squash, very creamy and good)
  2. Great squash recipe - the orange enhances the squash flavor very nicely without over whelming . I used a butternut squash as no Hubbard were available-also cut the recipe in half with no problem. We love squash and will be making this again Thanks sugarpea


I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
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