Blue Hubbard is my favorite winter squash - to eat, that is. Preparation is another story. The outside shell is extremely hard to cut and peeling it off the squash has been the source of many blisters for me. I finally resorted to cooking it first, then removing the outside shell. That's a big improvement, but it still takes a violently swung meat cleaver to break it into pieces for cooking.
Fortunately, the large size means a lot of servings from one squash. When I lived alone, I could prepare and freeze two in the fall and still have some left in the spring.