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Blue squash (Blue Hubbard Squash) is a winter Cucurbitaceae vegetable with a blue-gray hard rind and orange-yellow flesh, originating in 19th-century America from a cross between Marblehead and Middleton varieties. It has a sweet, firm flavor, used in soups, roasting, or stews.
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A LA CARTE
Blue squash (Blue Hubbard Squash) is a winter Cucurbitaceae vegetable with a blue-gray hard rind and orange-yellow flesh, originating in 19th-century America from a cross between Marblehead and Middleton varieties. It has a sweet, firm flavor, used in soups, roasting, or stews. Rich in vitamins A and C, beta-carotene, fiber, iron, and potassium, it supports heart health, immunity, and digestion. Can be roasted, boiled, or steamed; abundant in fall and winter.
A winter squash most famous for its hard, bumpy, and uniquely blue-gray to greenish-blue skin. Its very tough rind allows for excellent long-term storage.
Inside, the flesh is a vibrant golden-yellow or deep orange. It is fine-grained, dense, and exceptionally sweet, with a rich, nutty flavor that is often compared to a sweeter, more intense butternut or pumpkin.
It is a classic baking squash. Its hard skin requires a sharp, heavy knife to cut open. Once cooked, the flesh is fantastic for purees, soups, pies, and mashes.