Marcia, at work, had joined a CSA, and the last thing she got was a big blue hubbard squash. Did I want it? Yes! I was very curious about this squash. It was two years ago I'd read in an ice cream book that it's really blue hubbard in those cans we buy labelled "pumpkin puree".
Well, it was quite large with a faint bluish tinge. I treated it like I do all difficult winter squashes: pierced it all over and roasted it whole. It took an hour and a half at 375.
Thank you, Marcia!