Last year, I picked Blue Hubbard squash and since it is a winter squash, I wanted to see how long it would hold up with storage.

Well, a year later it looked about the same so I cut it open, sliced it up, and dehydrated the slices a few days ago.

Today, I made pumpkin flour. It can be reconstituted with a bit of water to make puree for soups and pie. What an awesome color too! Blue Hubbard makes excellent pie and soup!