I have found that by cleaning and baking a Hubbard squash in a baking pan with a small amount of water in a 350- 375 degree oven until very soft, about 45 minutes to an hour. You can lightly cover it with foil to keep from burning. I then clean in off the outer skin into a bowl. I mash it until all the lumps are out of it, I put it in a large bowl until all the squash is cooked and cooled good, and then I use it just as I would pumpkin in all my baking, such as pies and cookies, and breads.
It gives it a much better flavor and it makes the breads and cookies much moister. I have mixed this squash with pumpkin that I have baked the same way and prepared it the same way as the Hubbard and used it this way. I also took and measured it into plastic zip lock bags when cooled and froze it.
Most recipes call for a cup to 2 cups to make a recipe, so I measured the squash into bags of 4 cups, so I can double the recipes and mix the dough. I then can cook up large amounts of the breads and cookies and freeze them for another time. Just in case I get company and need a quick gift. Wrapped in foil and marked so you know what you have. Don't forget to mark if they have nuts and what kind, chocolate chips and nuts, or just plain. You can also defrost it and warm it for a vegetable for a meal.
Use in your favorite recipes that you have used over the years, or ones found here. The one on the Libby pumpkin can works very well for the pies.