Herby Blue Hubbard Gratin features the squash known as Blue Ballet or Hubbard Squash.
This squash is slightly starchier than other squash varieties.
It can get large, up to 40lbs!
It’s yummy with smoked flavors like chipotle or chili and holds its texture for taco or burrito fillings.
Also excellent in a gratin such as this recipe, with Gruyère or Gouda, thyme, and sage.
Herby Blue Hubbard Gratin
- 2-3 lbs blue hubbard squash, peeled and cut into ¾-inch cubes
- 1 yellow onion, chopped
- 4 cloves garlic, smashed and chopped
- 3 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves, chopped
- 5 Tbsp butter
- 3 Tbsp all purpose flour
- 1 1/2 cups heavy cream
- ½ cup dry white wine
- 3 oz gouda, shredded
- 3 oz smoked gouda, shredded
- 1/2 cup breadcrumbs
- 2 Tbsp parmesan cheese
- Salt and pepper, to taste
- Place squash in a saucepan and cover with water. Bring to a boil, reduce heat and simmer for about 5 minutes. Drain, and place in a 10 inch cast iron skillet or 9×9 baking dish and set aside.
- Preheat the oven to 400°F
- Melt 2 Tbsp of butter in a large skillet over medium heat. Saute the onion until soft and golden, about 10 minutes. Add garlic and fresh herbs, cooking and stirring for another minute.
- Add 2 Tbsp butter and allow to melt. Stir in flour, continuing to cook and stir for 1 or 2 minutes. Whisk in wine and heavy cream, cooking and whisking until smooth and beginning to thicken. Stir in gouda, mixing until melted and smooth. Season to taste with salt and pepper. Pour over squash.
- Melt the remaining Tbsp of butter. In a small bowl, stir together breadcrumbs, parmesan cheese, and melted butter.
- Bake in the preheated oven for 40-45 minutes, or until well browned and bubbly.