Hubbard Squash, Winter Squash 'Blue Hubbard'

Cucurbita maxima

Family: Cucurbitaceae (koo-ker-bih-TAY-see-ee) (Info)
Genus: Cucurbita (koo-KER-bih-ta) (Info)
Species: maxima (MAKS-ih-muh) (Info)
Cultivar: Blue Hubbard
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Pumpkin (winter)


12-18 in. (30-45 cm)


4-6 ft. (1.2-1.8 m)

Days to Maturity:

111 to 120 days

more than 120 days

Mature Skin Color:


Light Green


7 to 11 pounds (3 to 5 kg)

12 to 20 pounds (5 to 9 kg)



Disease Resistance:

Unknown - Tell us

Seed Type:

Open Pollinated

Other details:

Unknown - Tell us

Soil pH requirements:

5.6 to 6.0 (acidic)

6.1 to 6.5 (mildly acidic)

Propagation Methods:

From seed; direct sow after last frost

Seed Collecting:

Allow unblemished fruit to ripen; clean and dry seeds

Foliage Color:

Unknown - Tell us

Bloom Characteristics:

Unknown - Tell us

Water Requirements:

Average Water Needs; Water regularly; do not overwater

Where to Grow:

Unknown - Tell us


This plant has been said to grow in the following regions:

Fayetteville, Arkansas

Redding, California

Palmyra, Illinois

Shawnee Mission, Kansas

Benton, Kentucky

Bethelridge, Kentucky

Saint Louis, Missouri

Salisbury, New Hampshire

Paeonian Springs, Virginia

Wytheville, Virginia

Concrete, Washington

Oconomowoc, Wisconsin

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Gardeners' Notes:


On Jan 22, 2012, Pitcom from Avondale, PA (Zone 6b) wrote:

Delicious squash. As for production, i was only able to get a couple from each plant because the SVB's did a real number on them. I used them to make pumpkin pies, and I must say the flesh cooked down into the silkiest filling ever.


On Sep 17, 2007, garden_n_mom from North Cascades, WA (Zone 7b) wrote:

Wow, mine has got to be at least 35 pounds! That's the biggest one though, but it is the star of the garden along with the 15' sunflowers!


On Nov 15, 2006, JodyC from Palmyra, IL (Zone 5b) wrote:

Great taste and a good lon keeper...melody mentioned "the hard rind is a bit daunting"...I have a few mouse tooth prints on my blue hubbards this year but they gave up on trying to eat them......


On Aug 18, 2005, melody from Benton, KY (Zone 7a) wrote:

Tasty and quite versitile, this squash keeps almost forever. The hard rind is a bit daunting, but it is well worth the effort once you chop into one. (use a small hatchet)

The flesh is meaty and holds up well to just about any recipe. It holds it's shape if cooked in chunks and does not turn to mush.

I especially like it roasted with onion, olive oil, ginger, ground black pepper, a touch of brown sugar and a bit of orange juice concentrate.
Roast at about 450F for 25 minutes, stir and continue to roast for an additional 10 minutes or so.....different and good!


On Sep 3, 2004, Big_Red from Bethelridge, KY (Zone 6a) wrote:

An old New England favorite, large 12 - 20 pound fruit with fine, sweet, yellow/orange flesh. This is my favorite winter squash, the only drawback being it's large size, once you cut it, you got to cook it!