hubbard blue squash Hubbard Blue Squash seeds Hubbard Blue Squash seeds

Hubbard Blue Squash Seeds

Market price: $3.75
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Cucurbita maxima.
Hubbard Blue Squash Seeds (110 days)

Blue Hubbard Squash was introduced in 1909 as Symmes Blue Hubbard Squash by  James J. H. Gregory & Son seed company (see pic of James). It was first listed in their 1910 Retail Catalogue. JJH said of the Blue Hubbard, “Thick meated, fine-grained, dry and very sweet; close your eyes while eating and you would think you were eating cake.”

Hubbard Blue Squash is a soft grey-green to deep green on the outside, the sweet orange flesh is an amazing keeper and great for pies! If you’d like a winter treat, bake one of these with butter salt/ pepper and serve in slices.  Fruits can weigh up to 15 lbs!

Blue Hubbard happens to also be the favorite of cucumber beetles.  Why is this important?  Use it as a trap crop!  Plant blue hubbard first on your gardens borders and "trap" all the cucumber beetles in their favorite squash.  Read more here....

Burpee's 1934 Seed Catalog says about Hubbard Blue Squash...
"This variety has been developed in New England.  Hubbard blue has rich blue-green skin and bright oragne flesh of good taste; not mealy or dry.  It is of true hubbard shape.  A productive variety of foremost quality." 

Hubbard Blue Squash is an excellent keeper lasting up to 5 months in a root cellar or cool closet. 

Need help cooking winter squash?  Try this book for only $3.95

Winter Squash refers to those in the genus maxima including: acorn squash, banana squash, buttercup, hubbard squash and turban squash.

Hubbard Blue Squash is recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region .  OR, TX

Heirloom winter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Most winter heirloom squashes are vine-type plants whose fruits are harvested when fully mature. They take longer to mature than summer squash (3 months or more) and are best harvested once the cool weather of fall sets in. Winter Squash can be stored for months in a cool basement-hence the name "winter" squash.

Seed Planting Depth

Seeds per ounce

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


1" 90-110 70-85 3-10 48" 24-36" 100 lb. Full

Planting Tips For Heirloom Winter Squash Seeds:

Heirloom winter squash don't mind the heat as much as their name implies.  Only plant once the soil temperature warms to at least 70 degrees and keep in mind that most heirloom varieties of winter squash take 110 days to mature.  So be sure to leave enough time to allow them to fully develop. 

Plant 3-6 heirloom squash seeds per hill.  Once they have shown true leaves and grown in size, you should thin out to the 3 strongest plants.  Remember, harvest these winter squash continually in order to keep the plant producing.

Seed Care tips for Heirloom Winter Squash:

Heirloom seeds are hardy, but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


1 Winter squash (a favorite for this recipe is Acorn squash)
1 Tablespoon butter
2 Tablespoons brown sugar
2 Teaspoons maple syrup
a pinch of salt
Preheat the oven to 400°F
Cut the squash in half and use a spoon to scoop out the seeds and strings from the center of each half of the squash.
Take a sharp knife and cut a few half inch deep X shapes into the inside of the squash flesh.  This should not be cutting chunks out, but simply scoring the flesh.
Place the squash cut side up onto a baking sheet.  It is helpful to fill the baking sheet about 1/4 inch deep with water to prevent the squash from burning or drying out.
For each half, rub with a tablespoon of butter, sprinkle with 1 tablespoon of sugar, one teaspoon of maple syrup, and 1 pinch of salt.
Cook for about an hour to an hour and fifteen minutes.  It will be done when the top is slightly browned and the flesh is soft.
When the halves are cool enough to handle, cut out the cooked flesh and serve.  
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