Elizabeth Schneider

Squashes, Winter (Pumpkins and Other Large Types): “Hubbard squash”

Cucurbita maxima

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top 1000Vegetables from Amaranth to Zucchini
Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

“Hubbard squash” (Cucurbita maxima) is a term that embraces a group of medium to monster squash of dependably decent to superior quality. Extremely variable in appearance, they may be bluish, gray, orange, or dark to light green; mottled or not; smooth or warty; and from 5 to 50 pounds. Most are shaped like tears or tops. The green and orange types pictured (at right) are likely market forms.

The original and celebrated Green (or True) Hubbard first came to Marblehead, Massachusetts, in 1798, probably from South America or the West Indies. It was introduced to the seed trade by J.J.H. Gregory, who named it for Elizabeth Hubbard, who had brought it to his attention. Although the original strain is apparently still available, there are so many crosses that it is nearly impossible to know which you have unless you grow it yourself. Sylvia Thompson writes: “The flesh of the great big warty blue-green melon-shaped Hubbards I’ve eaten was thick, sweet, and dry although I understand they can be bland and watery.”