Vegivore Eats | Bicolor Quinoa Salad (with roasted baby Hubbard squash)

The Hubbard squash is widely considered the largest variety of squash, a hard, blue-gray monster covered in warts and generally not-so-attractive...and intimidating to many when it comes to breaking it down and using it!  Usually these big 'uns are left to ripen on the vine to develop their hard shell, harvested before winter's first frost as large, unwieldy teardrop-shaped pumpkin replacements, but the late summer baby Hubbard squash offered at the farmer's market this week (Flats Mentor Farm, Lancaster, MA) could fit in my hand!  The skin wasn't über-tough yet; the flesh inside was a pale yellow, not yet the brilliant orange color of its adult form, and while the outside doesn't look so pretty -- the inside offers a sweet surprise to those willing to crack through to get in there!*  The Hubbard is the Beauty and the Beast of the squash world, if you will.


First making it to the U.S. (to Marblehead, MA, in fact) in the 1700s, this starchy, flaky and nutty squash variety most likely came from South America, arriving via ships returning from the West Indies, and was cultivated mostly for pies!  While I've never tried this way of eating it, I do find that the best way to cook up a Hubbard, baby or otherwise, is to roast it. This brings out its flavor, simultaneously subtle and strong, and its soft texture.  Using one method or another, get that thing in the oven!
High in vitamins A and C, and low in fat and sodium, the Hubbard plays well with so many different flavors.  In this recipe, with fresh bok choy and purple bell pepper (Dick's Market Garden, Lunenberg, MA), scallion (Hutchins Farm, Concord, MA), some spices, aromatics and quinoa, it becomes a hearty, colorful, Asian-inspired vegan (and gluten-free) entree that tastes of the garden and good health.

Served inside a Hubbard squash blossom (also from Flats Mentor Farm), the edible mama bloom from which the Hubbard grows.

BICOLOR QUINOA SALAD FEAT. HUBBARD SQUASH

feeds 1-2

1 baby Hubbard squash

olive oil, enough for pre-roast drizzling

kosher salt

2 t Chinese Five Spice

1/2c quinoa (any color will do, I used black and white because it's purdy and contrasting)

1 c vegetable broth

2 t sesame oil

1 large scallion, white and light green parts only, thinly sliced into rounds

1-2 cloves garlic, minced (how much do you like garlic?)

1/2" knob of ginger, minced

pinch of red chili flakes

 1/2 bell pepper (any color will do, I used purple), thinly sliced

 1/2lb bok choy, stems set aside for another use and leaves cut chiffonade

1 T tamari

1 t rice vinegar

Preheat your oven to 400. To roast your itty squash, slice it in half, drizzle the cut sides with olive oil, a pinch of kosher salt and sprinkle with the Chinese Five Spice.  Place cut-side down on a baking sheet and roast in the preheated oven for about 15 minutes.  When finished (should be soft and caramelized), set aside to cool and move on to your quinoa for the time being.

Heat a dry, medium-sized pot over medium-high heat.  Add your quinoa and stir now and then for the few minutes until the quinoa starts to "pop" and smell fragrant.  At that time, add your vegetable broth and a pinch of salt.  When it boils, turn the heat to low, cover and simmer about 20-25 minutes.  Take it off the heat at that point and leave covered for about 5 minutes before fluffing with a fork.  Set aside for the time being.

[ Is your squash cool?  Well then cube it up!  Some people eat the skin of winter squash, I always peel mine. Just too tough.  Post-roast is easier than pre. ]

Next, prepare your vegetables, the stir-fry way. Add your sesame oil to a wok (or skillet) and heat over medium-high.  Stirring frequently, add first the scallion and cook a minute.  Then add your garlic, ginger and chili flakes (stir!  stir!  The garlic will burn!).  About 30 seconds later, add the bell pepper.  A minute later, add in the bok choy, give it about 30 seconds, then kill the heat and add in the tamari.

Add your quinoa to the wok/skillet, as well as the Hubbard squash cubes and let it meld together in the residual heat.  Drizzle that eensy bit of rice vinegar over the top, and enjoy.

.....

*PRO TIP: I was able to use my 5" Nakiri knife to cut in half the little guy I picked out at the market, but to get in to larger varieties, put the thing in a bag and...drop it on the ground!

PRO TIP: buy your spices and quinoa in bulk at your local co-op -- try Harvest (Cambridge and Jamaica Plain)!