This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Blue hubbard squash is large in size, averaging thirty centimeters in diameter and ranging 5-40 pounds in weight. Oval and plump in shape, Blue hubbard squash is somewhat bulbous in the middle and slightly tapered at the neck leading to a corky, rough, light brown stem. The semi-thin rind is very tough, bumpy with some smooth patches, and pale blue-green-gray in color. The flesh is orange to golden yellow, fine-grained, and dense with a large central cavity filled with stringy pulp and many large, flat, cream-colored seeds. When cooked, Blue hubbard squash is tender and starchy with a rich and semi-sweet, nutty flavor similar to that of cooked pumpkin.
Seasons/Availability
Blue hubbard squash is available in the fall through early winter.
Current Facts
Blue hubbard squash, botanically classified as Cucurbita maxima, is a winter heirloom variety and a member of the Cucurbitaceae family along with pumpkins and gourds. The hubbard squash was the first squash introduced to the United States that was thought to have the desired flavor and texture that the upper class was searching for. Before its introduction, the only squashes available in North America were woody stemmed pumpkin types which were thought to be for the lower classes because of the poor flavor and consistency. The Blue hubbard became the most successful of all the hubbard squashes developed in the late 1800’s and early 1900’s and is still sought after by squash enthusiasts today for its large size and smooth, nutty flavor.
Nutritional Value
Blue hubbard squash contains fiber, iron, potassium, vitamin A, beta-carotene, vitamin C, and niacin.
Applications
Blue hubbard squash is best suited for cooked applications such as roasting, baking, boiling, or steaming. The large squash should be cut in half, seeds discarded, and the skin should be removed either before or after cooking as it is inedible. When cooked, Blue hubbard squash can be added to pies, casseroles, risotto, and pasta preparations. It can also be pureed and added to soups, stews, sauces, curries, and desserts and can be used in recipes as a substitute for pumpkin or butternut squash. Blue hubbard squash pairs well with white beans, cinnamon, nutmeg, curry, brown sugar, maple syrup, ginger, clove, chipotle, toasted walnuts, chard, kale, leek, fennel, shallot, sage, apple, pear, sausage, ground beef, pork, and cheeses such as mascarpone, parmesan, and goat. It will keep up to six months when stored in a cool and dry place.
Ethnic/Cultural Info
The hubbard squash is believed to be named after Elizabeth Hubbard, the washwoman of James Howard Gregory who was the seedsman to first commercially introduce the squash in America. Gregory presented the hubbard squash at a time when only fibrous and poor flavored winter squash types were available in America. First introducing the green variety and then later introducing the Blue hubbard, the hubbard varieties would become one of the most sought-after squash in New England and the United States for its creamy, sweet, and nutty flavor. Gregory experienced such success from the hubbard that he went on to become the largest seed grower in America by 1900 and published a book titled Squashes How to Grow Them. He was also the first to introduce seed packets with pictures and instructions, a type that would go on to become a standard in the industry.
Geography/History
The hubbard squash first made its way to North America via sea captains returning home with seeds and crops from explorations in South America in the nineteenth century. Legend has it, Captain Knott Martin shared the seeds of what would come to be known as the hubbard squash with his sister, Sarah Martin who would be the first to grow the squash and develop it on American soil in her home garden. She was a shy woman and was too timid to approach a known seedsman and entrepreneur in the community, James Howard Gregory, so she gave the seeds to her friend and Gregory’s washwoman, Elizabeth Hubbard. Elizabeth gave the seeds to Gregory, and in 1854 he released the first hubbard squash known as the green hubbard. Later Gregory would go on to develop an improved green hubbard, the marblehead, and eventually the famous Blue hubbard. In 1870, the Blue hubbard was developed from a chance cross between the marblehead and middleton. In 1909 the Blue hubbard was released commercially and would historically become the most well-known hubbard squash. Today Blue hubbard squash is available at specialty grocers and farmers markets in the United States.
Blue Hubbard squash is known for its unique pale blue-green-gray tough rind and bulbous shape, with a weight range of 5 to 40 pounds. Its orange to golden-yellow flesh is dense, fine-grained, and holds a large cavity filled with pulp and cream-colored seeds. When cooked, it offers a starchy texture combined with a semi-sweet, nutty flavor akin to pumpkin, making it a versatile choice for culinary creations.
Blue Hubbard Squash: The squash is best suited for cooked applications such as roasting, baking, boiling, or steaming. It pairs well with ingredients like cinnamon, nutmeg, maple syrup, ginger, chipotle, toasted walnuts, sausage, ground beef, and cheeses such as mascarpone or parmesan. Stored in a cool, dry place, this squash can last up to six months, making it a versatile and enduring ingredient for seasonal dishes.
Blue hubbard squash is a winter heirloom variety belonging to the Cucurbitaceae family, which also includes pumpkins and gourds. It was the first squash introduced to the United States with a flavor and texture preferred by the upper class. Known for its smooth, nutty taste, it gained immense popularity in the late 1800s and early 1900s and remains a favorite for its large size and unique flavor profile. It packs nutrients like fiber, iron, potassium, vitamin A, beta-carotene, vitamin C, and niacin.
Blue Hubbard squash are available at New Seasons Market in Portland…Blue Hubbard squash has an intriguing history dating back to the 19th century. It evolved from a series of developments initiated by Captain Knott Martin's seed introduction to America. The Blue Hubbard variety specifically originated in 1870 as a chance cross between the Marblehead and Middleton squashes. It wasn't until 1909 that the Blue Hubbard was released commercially, becoming a historically famous variety now sold in specialty grocers and farmers markets nationwide.
Tutti Frutti
1 (805) 218-6122 [email protected]
Hubbard Squash: The hubbard squash was first commercially introduced in America by seedsman James Howard Gregory. Named after Elizabeth Hubbard, Gregory's washwoman, this squash gained popularity due to its creamy, sweet, and nutty flavor. Gregory's success grew so much that he became the largest seed grower in America by 1900 and introduced innovative seed packets with pictures and instructions, setting industry standards.
SpecialtyProduce
1929 Hancock street San Diego CA 92110
6192953172 [email protected]
Blue Ballast or Hubbard from Tutti Frutti Farms…Blue Hubbard Squash has a tough, semi-thin rind that is pale blue-green-gray, while its dense flesh ranges from orange to golden yellow. This squash is tender and starchy when cooked, offering a rich, semi-sweet nutty flavor that resembles cooked pumpkin. Its large central cavity contains stringy pulp and flat, cream-colored seeds. It typically weighs between 5-40 pounds and measures around 30 centimeters in diameter.
Tutti Frutti
1 (805) 218-6122 [email protected]
Blue Hubbard Squash: This winter squash is ideal for various cooked applications like roasting, baking, or steaming. Its hard skin is inedible and should be removed either before or after cooking. It can be used in soups, stews, curries, pasta dishes, or desserts and serves as a substitute for pumpkin or butternut squash. Stored properly in a cool, dry location, Blue Hubbard squash can last up to six months.
Lone Jack Orchard
Encinitas, CA
Blue Hubbard Squash embodies a rich history, being the first squash in the US with flavor and texture admired by the upper class, outshining woody pumpkin types linked to poorer quality. It gained fame in the late 1800s to early 1900s, becoming the most iconic of the Hubbard varieties. Its nutty flavor and significant size have made it a favorite for squash enthusiasts, packed with nutrients like vitamin A, beta-carotene, and fiber.
Stoney Plains Organic Farm
3808 163rd Ave SW Tenino WA 98589
(360) 352-9096
Hubbard Squash: The Blue hubbard squash has an interesting history. It was initially developed in 1870 from a chance cross between the marblehead and middleton. By 1909, the Blue hubbard was introduced commercially and became the most famous variety. Today, you can find this squash at specialty grocers and farmers markets across the United States, celebrated for its rich legacy and culinary versatility.
Windrose Farms
Paso Robles, CA
View on Instagram
[email protected]
James Howard Gregory, known for introducing the hubbard squash, named it after Elizabeth Hubbard, his washwoman. Initially presenting a green variety, Gregory later introduced the Blue Hubbard, which gained fame for its creamy, sweet, and nutty flavor. The squash's popularity helped Gregory become the largest seed grower in America by 1900, and he revolutionized seed sales by creating picture-labeled seed packets with instructions, now a standard in the industry.