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PlantFiles: Winter Squash
Cucurbita maxima 'Blue Hubbard'

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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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6 vendors have this plant for sale.

19 members have or want this plant for trade.

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Type:
Pumpkin (winter)

Height:
12-18 in. (30-45 cm)

Spacing:
4-6 ft. (1.2-1.8 m)

Days to Maturity:
111 to 120 days
more than 120 days

Mature Skin Color:
Gray
Light Green

Size:
7 to 11 pounds (3 to 5 kg)
12 to 20 pounds (5 to 9 kg)

Habit:
Vining

Disease Resistance:
Unknown - Tell us

Seed Type:
Open Pollinated

Other details:
Average Water Needs; Water regularly; do not overwater

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

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There are a total of 17 photos.
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Profile:

5 positives
No neutrals
No negatives

Gardeners' Notes:

RatingAuthorContent
Positive Pitcom 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.

Positive garden_n_mom 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!

Positive JodyC 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......

Positive melody 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!

Positive Big_Red 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!

Regional...

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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