I was given a hubbard squash a couple of days ago and holy crow, are those things big!

So, I need a plan for it other than calling it a pumpkin and carving up like a big ugly green jack-o-lantern. :-)

First, I'll cut it in half, remove the seeds and roast the halves in the oven until it's soft enough to remove the skin easily. Then I'll cut/scoop out the flesh into chunks.

I'll use approximately half of it to make (not all at one time, but over the course of days, before it goes bad):

A soup, probably involving cheddar.

A vegetarian entree, perhaps a "lasagna" with layers of noodles, smooshed squash, kale or spinach, and roasted red peppers, with a gruyere-spiked Bechamel sauce and a topping of walnuts.

Some sort of side dish to another meal, perhaps Indian or Mexican themed (thinking of adding paneer or queso with typical spices/sauces).

A "pumpkin" pie (or two, freeze one)

Some other dessert; this looks good:

http://www.landolakes.com/recipe/303...-pumpkin-tarts

Freeze the flesh from the other half in plastic bags in sizes appropriate for other future dishes.

Refuse all futures offers of Hubbard squashes :-) (Kidding, they're supposed to be pretty tasty.)

Sound reasonable? Suggestions for other uses?

--
Silvar Beitel