An interesting tear drop shaped squash that has a grey/blue color, they can store for 6 or 7 months if undamaged and stored well.

Cut  half of a baby Hubbard squash into bite sized pieces and remove skin. Toss with a tablespoon of olive oil, salt & pepper and place in a baking dish, add whole chicken and fresh rosemary sprigs. Roast at 350 for approximately 20 minutes per lb or until internal temperature is 180 degrees.

Place the other half of the squash face down in a baking dish and bake until it is tender when poked with a fork, about 40 minutes.

Hubbard Squash Pie

2 cups of roasted and mashed hubbard squash

3 eggs

1/2 cup heavy cream

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ginger

1/2 teaspoon salt

3 tablespoons softened butter

juice from 1/2 lemon

Add all ingredients to a blender and blend until smooth, pour into an unbaked pie shell and bake at 375 for 45-50 minutes.