I'm thinking golden hubbard, though the coloring seems a little light. Thanks guys for throwing ideas out there. In the meantime, I've found a soup recipe to try with it! Hubbard Squash Soup (Hl) Recipe By : RECIPE FOR HEALTH SHOW #RHI027 Serving Size : 4 Preparation Time :0:00 Categories : Soup-Ss Cream-ss Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon virgin olive oil 1 onion -- finely diced 2 garlic cloves -- finely diced 1 quart vegetable broth or water 4 cups hubbard squash -- pureed --about 1 medium squash 1 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon cinnamon 1/8 teaspoon mace 1 cup heavy cream 1/2 cup chopped scallion Heat the olive oil and saute the onion and garlic until golden. Add the broth and simmer 15 minutes. Add the squash and the salt, pepper, cinnamon and mace, and simmer for another 15 minutes. Add the heavy cream, and continue to simmer 5 to 6 minutes until heated through. Serve garnished with chopped scallion. Yield: 4 servings Recipe from Gino's Kitchen: Nourishing the Soul by Gino Dalesandro Formatted for MC by Gail Shermeyer <4paws@netrax.net>. from here: http://www.recipesource.com/soups/soups/05/rec0597.html
Did you buy new seed or were you using seed saved from last years squash? Squash are notorious for crossing.
It's a very sad story... I had it on my kitchen counter for about a week. By the weekend, I was ready to cook that soup. Cut it open and it was black inside. Really broke my heart. I was so looking forward to it.
