Blue Hubbard Squash
Estimated Inventory, lb : 0
Description/Taste
Blue hubbard squash is a large winter squash variety that is plump in the middle and slightly tapered at the neck. This squash has a very tough, bumpy skin that is pale blue-green-gray in color. Inside the very hard yet relatively thin rind is a golden yellow, fine-grained, and dense flesh which surrounds a large central seed cavity. When cooked the flesh of Blue hubbard squash is tender and starchy with a rich and semi -sweet squash flavor similar to that of cooked pumpkin. Depending upon specific variety and when it is harvested Hubbard squash can weigh anywhere from five to forty pounds.
Seasons/Availability
Blue hubbard squash are available in the fall through early winter.
Current Facts
Blue hubbard squash is a member of the Cucurbitaceae family, the Cucurbita genus, and maxima species. The Blue hubbard squash is popularly replacement for pumpkin in cooking. A hard-skinned winter variety squash, the Blue Hubbard was the first squash introduced in the United States that was thought to have a desired flavor and texture. Before their introduction, the only squashes available in North America were woody stemmed pumpkin types which were thought to be for the lower classes as a result of their poor flavor and consistency. Of all the hubbard squashes developed in the late 1800’s and early 1900’s the Blue Hubbard would go on to become the most successful and is still today sought after by squash enthusiasts.
