Hubbard Squash is always a good indicator that cold weather is on its way.
The largest of the winter squash, hubbards are often cut up and sold in chunks because of their size. Their hard skin means they store well though – up to six months if the temperature is low enough – and they can be used in a variety of cooking and baking recipes. They’re relatively easy to grow too, although they do take up considerable space in the veggie patch.
Hubbards vary in colour from green to grey and even a bluish colour; and they’re also known as the ‘green pumpkin’ and ‘buttercup’. They’re delicious roasted with rosemary and black pepper or mashed with spices like nutmeg and cumin. Or you could try incorporating them into profiteroles like we have in the recipe below.
Hubbard squash profiteroles with creamy mushrooms
- 110g (½ cup) hubbard squash, peeled, seeded and diced
- Choux pastry
- 200ml water
- 2ml salt
- 85g butter
- 115g flour
- 2 eggs
- Mushroom filling
- 15ml (1 tbsp) olive or avocado oil
- 250g button mushrooms, finely chopped
- 2 spring onions, finely chopped
- 1 garlic clove, crushed
- ½ handful chives, finely chopped
- salt and freshly ground black pepper, to taste
- 125g cream cheese
- 80ml fresh cream
Preheat the oven to 200°C.
Roast the squash on a roasting tray in the preheated oven until soft, about 30 minutes. Mash and set aside to cool.
For the pastry, place the water, salt and butter in a large saucepan over medium heat, and heat gently until the butter has melted.
Increase the heat and whisk in the flour quickly. Remove from heat and beat the mixture vigorously until a smooth paste forms. When the mixture comes away from the side of the pot, transfer to a large bowl and leave to cool, 10 – 15 minutes.
Beat in the eggs, one at a time. Add the mashed squash and mix until the batter is smooth and glossy, and has a soft dropping consistency.
Line a baking tray with baking paper. Using a piping bag and star nozzle, pipe the mixture into small balls on the baking tray. Bake in the preheated oven until golden brown, 30 – 45 minutes.
For the filling, heat the oil in a large pan over medium heat. Add the mushrooms and spring onions, and fry until mushrooms are slightly golden. Add the garlic and sauté for about 5 minutes. Add the chives, cook for a further 2 minutes and season.
Add the cream cheese and cream, and cook, stirring, about 10 minutes.
Cut the profiteroles in half and sandwich together with the filling. Serve immediately