YOu can roast it whole, then when tender, scoop out the seeds and peel off the skin. It is great mixed with sauteed onions, garlic, and cooked pasta or rice with some fresh goat cheese and dried sage.

You can use a Hubbard in any recipe for roasted butternut squash or pumpkin. One of my favorites are my butternut and parsnip puree: http://www.food52.com/recipes/3803_pureed_roasted_parsnips_and_butternut_squash_with_creme_fraiche

Also, my roasted pumpkin and red lentil soup . . . one of the first recipes I ever posted here on food52:

http://www.food52.com/recipes/1992_roasted_pumpkin_and_red_lentil_soup

ChezSuzanne has posted a great-looking butternut squash soup recipe that I plan to try within the next few days. I know it's going to be delicious!

Have fun!! ;o)

Hubbard is my favorite kind of squash for making pumpkin pie, and it can be used in any recipe calling for pumpkin, sweet potatoes or any other kind of squash (except spaghetti squash) in soups, stews, breads, biscuits, gratins, whatever.

I boil it with a little chicken stock, then puree it. Spice it up the same way that you would a tomato pasta sauce, then used it instead of the tomato sauce (i've had good luck making it into lasagna or penne a la vodka)