The Beauty of Baking - The Blue Hubbard Squash

The Blue Hubbard squash is not very fibrous and when you cook it I roasted it in some brown sugar a little bit of butter and I cooked it down until it was like tender fork tender. When I cooked it with the cream it melted into the cream and that flavor of the Blue Hubbard felt like a warm hug to me. You could do so much with just pure ingredients like panicata with other pure ingredients to make something that is exciting and exhilarating and so simple to make. It's up to you and your preference and what you're gonna make into your family's recipes that you're gonna hand down from generations to generations.