Blue Hubbard Squash

Grey Hubbard Squash

Blue Hubbard Squash is sort of gourd or pear-shaped, with silvery bluish-green rough rind with moderate ribbing.

The squash grows to be about 13 inches (35 cm) wide by 25 inches (63 cm) tall, and weigh 15 to 45 pounds (7 to 20 1/2 kg.)

Inside, it has yellowish-orange, finely-textured flesh with a sweet taste.

It grows on a vine-type plant that stretches out to be about 10 feet (3 metres) long.

110 to 120 days from seed.

A cultivar called "New England Blue Hubbard" produces squashes about 1/3 larger.

Cooking Tips for Blue Hubbard Squash

Best for baking. Very good for pies.

Storage Hints for Blue Hubbard Squash

Blue Hubbard Squash stores very well.

They need to be harvested before frost. They should be cured in a warm area for 7 to 10 days, then stored in a cool, dark place.

History Notes for Blue Hubbard Squash

Blue Hubbard Squash was introduced in 1909 by the Gregory Seed Company of Marblehead, Massachusetts. They called it first "Symmes Blue Hubbard", Symmes being the name of a gardener who worked for them.

Some speculate that the squash was a sponteaneous cross between Green Hubbard and Marblehead squashes that Symmes discovered. Others say that the squash originated in the West Indies.

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Also called:

Cucurbita maxima Blue Hubbard (Scientific Name); Courge Hubbard Bleu (French)

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