Blue Hubbard Squash
This squash has wonderful aroma of fresh cucumbers with very little sugar. Interior flesh is a yellow/orange color with firm flesh and very little string. Flesh that is medium-sweet and medium-dry with a very hard rind, hard to cut. This squash is great for cooking and baking and was used in many traditional recipes.
Cool fact - named after Mrs. Hubbard in Marblehead Massachusetts in 1830.
This squash has wonderful aroma of fresh cucumbers with very little sugar. Interior flesh is a yellow/orange color with firm flesh and very little string. Flesh that is medium-sweet and medium-dry with a very hard rind, hard to cut. This squash is great for cooking and baking and was used in many traditional recipes.
Cool fact - named after Mrs. Hubbard in Marblehead Massachusetts in 1830.
James J. H. Gregory introduced
the Hubbard Squash
to the seed trade. Originally brought to New
England from South America or the West Indies, the variety had been grown
in Marblehead as early as the 1830s. A neighbor to the Gregory's, Elizabeth
Hubbard known as "Marm Hubbard", recognized the properties of the
squash and brought these seeds saying, "it was the best squash she had ever
tasted in her life." James J. H. Gregory later bred and released Blue Hubbard.
To read more about James J. H. Gregory click here.
