Hubbard squash has the thickest and driest flesh of all winter squash varieties. It is deep yellow, floury and not very sweet. Make a flan from it with roquefort cheese, or a soup by cooking it until creamy in a vegetable broth.

Hubbard squash ranges in color from dark green (5 kg) and blue-gray (6.5 kg) to orangish-red (under 5 kg). Its roundish shape is slightly elongated into a pear shape, with a hard, ridged, bumpy surface.It will keep for a long time: the rind is so thick and hard that it's sometimes difficult to cut into it with just an ordinary knife.