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Hubbard Squash with Parmesan and Brown Butter Recipe



  • Roasted Hubbard squash is drizzled with olive oil and simply seasoned, then baked until tender and lightly caramelized to deliver a vibrant, sweet-and-nutty foundation with minimal effort.
  • A quick brown butter sauce infused with sage and a pinch of crushed red pepper adds fragrant, savory depth, transforming humble squash into an elegant dish.
  • The squash is topped with shaved Parmesan cheese, scattered with arugula or chopped parsley for freshness, and served with lemon wedges for a bright, acidic pop.

David Tanis’ Hubbard Squash with Parmesan and Brown Butter works equally well as an appetizer or main dish. He especially enjoys “using leftovers for a baked pasta — layer the squash with rigatoni or penne cooked firmly al dente, and then shower with grated cheese and breadcrumbs.” Feel free to substitute any hardy winter squash for the Hubbard. 

What is Hubbard squash?

Available from September to March, Hubbard squash is the largest widely eaten winter squash, with some varieties reaching upwards of 50 pounds. Its bumpy skin may be orange, yellow, dark green, or pale blue-green; its dense orange flesh is sweet and a bit nutty, sometimes described as a cross between pumpkin and sweet potato.

Notes from the Food & Wine Test Kitchen

  • For ease of preparation, look for a manageably sized Baby Blue Hubbard squash, which averages about 6 pounds as opposed to the typical 15-pound standard Hubbard.
  • When browning the butter, keep a close eye on it as it cooks, being sure to remove the pan from the heat as soon as the butter has a nutty aroma and turns golden brown.



David Tanis

2025-09-28 13:01:00