This is our favorite Thanksgiving squash. We slice it in half, bake it in the oven and stuff it with a nutty brown rice pilaf. The 15-30 pound fruit makes an amazing main dish and centerpiece to the meal. The indelicacy of the shape, warts and all, is balanced by the bright orange flesh and and fine-textured sweet taste that melts in your mouth. Blue Hubbard is also an excellent keeper, lasting until early spring.
