Blue Hubbard Squash



It’s blue-grey, and lumpy on the exterior, and it's unusually large in size! Where do I even begin to figure out how to eat it? Blue Hubbard Squash is a yellow-fleshed heirloom variety of squash. It’s smooth in texture, and sweet, savory, and just a little bit nutty to taste.

Why do we grow this "HEIRLOOM" squash?

Heirloom varieties are preserved by gardeners and farmers who collect and save seeds. Some heirloom varieties are thousands of years old, and their origins traceable to ancient cultures!

Wonderful to taste and preserving its rich agricultural heritage is one of the top reason why we grow heirlooms squash varieties around here. Many heirlooms were displaced when local food production gave way to national and global shipping practices. Plant-breeding programs developed hybrids that excelled in long-distance shipping and long-term storage, frequently sacrificing flavor for traits such as thicker skins and quick ripening.

Blue Hubbard Squash was first introduced in America in 1854 by a famous seedsman in Massachusetts. It’s origins are vague, seedsman James J.H. Gregory explains that he had receive the seeds from a Mrs. Elizabeth Hubbard who obtained her seeds from a ship captain named Knott Martin. Since Mrs. Hubbard was the first one to promote this nameless squash as the “best squash she’d ever tasted,” Gregory, named this squash variety after her!

Preparing this big ol’ Hubba

Blue Hubbard squash can be used as a substitute for pumpkin, butternut squash, or even sweet potato. It makes an excellent holiday pie, or a creamy fall soup.

This squash pairs well with flavors like chipotle, chili, cinnamon, nutmeg, curry, sage, and brown sugar. It can be baked or steamed in the skin, but it might be best to peel it after cooking before preparing your dish. Quartering or halving the squash makes for more uniform cooking, so get your cleaver ready! 

Cooking time depends on the size of your squash, inserting a fork or knife into the center of the squash is recommended to check if it’s ready. If the utensil presses into the squash center with ease, it’s done! We cooked ours at 400°F for 1 hour.

Share your favorite recipes or squash photos with us!
What are some of your favorite heirloom varieties of squash you’d like to see us grow here on our farm?

Happy Hubbard!

Ian Thorp