By Al Zehnder, CEO of Zehnder’s of Frankenmuth
Late September marks the harvest season for Blue Hubbard Squash, one of our most popular seasonal vegetables. Grown by a variety of local farmers, we buy about 50 tons each year and process them in our kitchens. It has been on our fall menu for decades.
The blue/gray squash with a bumpy rind, a cousin to the gourd and pumpkins, average about 20 pounds each. They have an orange, meaty flesh that, with just a little brown sugar and butter, presents a pleasing nutty flavor.
The squash will be served in our dining rooms at Zehnder’s each weekend in addition to Thanksgiving and Christmas until supplies last.
Nothing says Fall is in the air at Zehnder’s like the return of Blue Hubbard Squash!
Al Zehnder, CEO