Hubbard squash is a winter squash and a cultivar of the Cucurbita maxima species. Vintage varieties of Hubbard squash are more accurately referred to as heirloom varieties. An heirloom plant seed is not used in large-scale agriculture. Instead, the seed is passed down from the original farmers and have not been genetically modified. A few heirloom varieties of Hubbard squash include blue, golden and true green. Grown like other winter squashes, Hubbard squash takes up to six months to mature.
The blue Hubbard heirloom squash has a baby blue shell in the shape of a teardrop. This variety can grow to weigh up to 40 pounds and has a golden, sweet and fine flesh. The seeds of this variety have been saved and resold since 1909. Blue Hubbard squash is most commonly steamed or baked.
Golden Hubbard squash is also tear-drop shaped, but has a bright orange shell. This variety matures much earlier than other Hubbard squashes and has the sweetest taste. The heirloom seed has been around since 1898 and will grow fruit up to 12 pounds. Golden Hubbard squash is often used for canning or decoration.
True Green Hubbard
True green Hubbard squash is the most common heirloom variety of the Hubbard squash cultivar. The shell has a deep green color with random golden spots. The flesh is orange-yellow and is very thick. True green Hubbard squash is often used for baking pies.
Growing and Harvesting Hubbard Squash
Hubbard squash, like any winter squash, should be planted in the spring or summer, depending on your climate. The soil should be fertile, well-drained and in a sunny spot. The seeds should be planted in 3-foot-wide planting hills that are 6 feet away from one another. Sow 4 to 6 seeds per planting hill with a little compost; germination should occur within 10 days or so. Hubbard squash will be ready to harvest in the late fall to early winter. You'll know the squash is ready to harvest once the vines start to peel back. Heirloom varieties of Hubbard squash will keep up to 110 days after harvesting.