Recipe: Perfect Chakalaka with Hubbard squash peels

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The peak-season for winter squashes is from mid-autumn through early winter. The Blue Hubbard Squash—which is also called the New England Blue Hubbard—is a great choice for a sweet tasting winter squash to serve on a cold, late autumn evening. Most blue Hubbard squash recipes are stuffed or roasted. You can cook Chakalaka with Hubbard squash peels using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chakalaka with Hubbard squash peels

1. Prepare of Peels of 1/2 hubbard squash.
2. Prepare 1 of medium onion.
3. It's 3 of small carrots.
4. You need 200 g of baked beans.
5. You need 5 tablespoons of oil.
6. Prepare 1 of tablespoon rajah medium/hot.

As you can see, the thin outer skin isn't smooth like a butternut squash, so it is more difficult to peel. I peeled the small squash in front with a vegetable peeler, because it was a bit smoother. Hubbard squash is wrapped in a very hard, bumpy skin ranging anywhere from a dark bronze-green to pale bluish-green to a light golden or orange in color. My Blue Hubbard: Curried Winter Squash and Apple Soup.

Chakalaka with Hubbard squash peels step by step

1. Boil peels until soft drain all the water.
2. Fry onion ginger & garlic in oil.
3. Add rajah & grated carrots.
4. Fry until tender add peels 1& half veg.cubes.
5. Add baked beans.
6. Ready to serve.

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