Fall Stew with a Blue Hubbard Squash

So last week we got a blue hubbard squash in our weekly CSA.  What is that?  Good question.  According to Amy Goldman, author of The Complete Squash (sounds riveting, I’ll have to add this to my reading list, ha!) a blue hubbard squash is “described as a ‘starchy, dry, thick, flaky, floury, melting, nutty andContinue reading “Fall Stew with a Blue Hubbard Squash”