This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Cut Hubbard squash in pieces of convenient size to fit a steamer top or large sieve. Place over boiling water and steam until tender, about one hour. Scrape the pulp from the hard shell, put through a potato ricer or sieve, and season with butter, salt and pepper, and a trace of sugar.
Wash and scrub winter squash. Cut in halves, crosswise, scrape out the seeds and pulp, place in a pan containing a small amount of hot water, and bake, until soft, probably one to one and one-quarter hours. When soft, scrape from the shell, add 1 tablespoonful of butter to each cupful of pulp, 1/2 teaspoonful salt, and 1/8 teaspoonful of pepper. Mix well and serve hot. If desired sweet, add brown sugar to taste.
Hollow out the squashes and boil gently in salted water for thirty minutes. Drain and dry, sprinkle with salt and pepper, and fill with a stuffing made of the other ingredients. If too dry, moisten with tomato juice, cover with buttered crumbs, place in a baking pan, half cover with stock and bake in a slow oven until tender - about forty minutes. Serve with a well-seasoned tomato, brown or white sauce.