The coolest vegetable I’ve ever seen came in my CSA box this week. It was a big blue Hubbard squash. Here’s a photo of it cut in half:

I would have no idea what to do with this thing if I hadn’t listened to the farmer who grew it. She passed along a recipe that I adapted for our family. It was delicious, and I must be honest: even my non-squash-eating husband came back for seconds.

According to the farmer who grew it, “Hubbard squash was brought to New England in the late eighteenth century by a sea captain returning from the West Indies and South America. This large squash is wonderful either baked or used as a substitute for sweet potato in pies.  Hubbard Squash can weigh up to 10 pounds or more.”

Hubbard Squash Casserole

2 lbs. Hubbard squash, peeled and diced
1/2 cup soaked and cooked brown rice
1 cup grated mozzarella cheese
4 tablespoons bulghur flour
3 cloves of garlic, finely chopped
5 tbsp fresh thyme, finely chopped
salt and pepper
4 oz. fresh bread crumbs
coconut oil

Toss all the ingredients except the bread crumbs and oil until the squash is well coated. Put in a well-oiled casserole dish and cover with breadcrumbs. Drizzle with oil and bake at 325 degrees until deep caramel brown, about 30 minutes.

This post is part of Pennywise Platter Thursdays, hosted by Nourishing Gourmet, Make it from Scratch blog carnival and Tuesday Twister over at Gnowfglins.