I think it is likely that each year, about this time, you’re going to have to hear about my favorite squash – blue hubbard. Blue describes the lovely bluish-green skin. The flesh is firm, fine-grained, dense, and on the dry side, which means you can boil it to perfect tenderness without ending up with a sodden mess. Best of all, the accepted way of opening it (which I learned from my mother) is to throw it on the floor. Okay, you get a bit of a squash mess on your floor from some of the small bits – but trust me, it’s great fun!