Blue Hubbard Squash - RARE Heirloom 10 seeds

$3.98


Said of the Blue Hubbard, “Thick meated, fine-grained, dry and very sweet; close your eyes while eating and you would think you were eating cake.”

Blue Hubbard winter squash is a New England favorite. The flesh is a rich yellow-orange color, thick, sweet and flavorful. The 12 - 40 lb. fruits have a light gray-blue rind that is hard and thickly warted. Great storage squash lasting up to 5 months in a root cellar or cool closet.

110 days. Blue Hubbard Squash was introduced in 1909 as Symmes Blue Hubbard Squash by James J. H. Gregory & Son seed company. It was first listed in their 1910 Retail Catalogue.

Hubbard Blue Squash is a soft grey-green to deep green on the outside, the sweet orange flesh is an amazing keeper and great for pies! If you’d like a winter treat, bake one of these with butter salt/ pepper and serve in slices. Fruits can weigh up to 15 lbs!

Blue Hubbard happens to also be the favorite of cucumber beetles. Why is this important? Use it as a trap crop! Plant blue hubbard first on your gardens borders and “trap” all the cucumber beetles in their favorite squash.

Blue hubbard squash are a large winter squash variety that are 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.

Blue hubbard squash are available in the fall through early winter.

Blue hubbard squash are members of the Cucurbitaceae family. The Blue hubbard squash is popularly used as replacement for pumpkin in cooking. A hard skinned winter variety squash the hubbard was the first squash introduced in the United States that was thought to have a desired flavor and texture. Prior to 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 of all hubbard squashes and is still today sought after by squash enthusiasts.

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