Blue hubbard squash is gourd or pear-shaped, with silvery bluish-green rough rind with moderate ribbing. The deepness of the blue will vary.
The squash grows to be about 35 cm (13 inches) wide by 63 cm (25 inches) tall, and weigh 7 to 20 ½ kg (15 to 45 pounds.)
Inside, it has yellowish-orange, finely-textured flesh with a sweet taste.
It grows on a vine-type plant that stretches out to be about 3 metres (10 feet) long.
110 to 120 days from seed.
A cultivar called “New England Blue Hubbard” produces squashes about one-third larger.
Best for baking. Very good for pies.
Blue hubbard squash stores very well.
They need to be harvested before frost. They should be cured in a warm area for 7 to 10 days, then stored in a cool, dark place.
Blue hubbard squash was introduced in 1909 by the Gregory Seed Company of Marblehead, Massachusetts founded by James John Howard Gregory. The company called it first “Symmes Blue Hubbard”, Symmes being the name of a gardener who worked for them.
Some speculate that the squash was a spontaneous cross between Green Hubbard and Marblehead squashes that Symmes discovered. Others say that the squash originated in the West Indies.