Ranchman's Ponder Steakhouse - Adventures of the Blue Hubbard Squash

[inhibited44]

It mustn't taste good if you have to dump all that sugar on it. Seems like the man is trying to turn it into candy.

[ranchmangirl]

@inhibited44 You have a good point. The brown sugar melts down thru and make a syrup in the pan. Not too much stays on the squash.. We cook down the watery syrup and use a little on the top of the squash to serve. Never had a complaint about it being too sweet, I think because it is so thick that little sugar penetrates. Thanks for watching. BTW when we cook butternut squash peeled, cubed and sauteed in olive oil with a little salt it goes over very well too.

[Cookiejug1]

I sell mine at the market & 1 question I get from is, "How do you cut 'em?" Most elderly can't do it w/a knife or clever. I say to put it in an old pillowcase or laundry bag. Take it upstairs or on some elavation & drop it. It will at least get a sizeable crack in it so they can cut it from there. It will break up fine, scrape out seeds & put it in the oven.

How can I get some of those seeds you mention?

[dave4854]

this yr the chitmonks chewed on several of my blue hubbard, I'm still trying to salvage them

[marfamyers]

Good Golly Miss Molly!!! Looks like an ALIEN!!! I plan on trying this next time.....mmmm!

[HydeMyJekyll]

i love blue hubbard squash, an I love that you love blue hubbard squash. I just bought my first one today and am cooking it right now.

[CharterRights]

You can improve the sweetness of squash by cooking it whole without removing the seeds or mash. The sugars are in the mash and so when it is cooked whole a lot of the sugars will go back into the meat.

[snippedthread]

That is one huge squash! I love the sound tract and the baked squash makes me hungry!!! Keep up the good work Dave! Nice job Gayle!