Vintage Varieties of Hubbard-Type Squash

"Blue Hubbard"

• "Blue Hubbard" squash is a pear-shaped, blue-skinned variety that grows to 15 pounds. Its skin is soft grey-green to deep green with orange flesh. "Blue Hubbards" are harvested in the fall when their flesh has toughened and the vines whither. They last up to five months when stored in a dark, cool, dry place. "Blue Hubbard" squash plants attract cucumber beetles and may be used as a trap plant around the perimeter of the garden for this purpose. "Blue Hubbard" vintage squash grow from seed to harvest in about 11 days.

"Golden Hubbard"

• The "Golden Hubbard" is also an elongated pear-shaped vegetable with distinctive bumpy skin, but its skin is red-orange with a tan stripe at the blossom end. It is a vining squash that might spread 6 feet or more.

"Chicago Warted Hubbard"

• "Chicago Warted Hubbard" squash has dark green, hard-shelled, bumpy skin and weighs up to 16 pounds. The plant grows vigorously and may need up to 15 feet of growing space.

"True Green Hubbard"

• "True Green Hubbard" squash grow up to 15 pounds in an olive shape with bronze-green skin and bright golden yellow flesh. This low-trailing vine does well when planted on a small hill or in rows.

Hubbard Square Care

• All varieties of Hubbard squash grow well in soil that drains easily and has a high level of organic matter. Incorporate homemade or commercial compost into the soil before planting all Hubbard squash varieties to help maintain a 5.8 to 6.8 pH. Sow seeds in groups of four to five and thin at 3 inches tall to two to three plants. Squash plants grown in rows need 6 to 12 inches between them and 4 to 8 feet between rows. Vintage Hubbard varieties thrive in full sun and warm weather. Seeds germinate at 60 to 105 degrees Fahrenheit and take five to 10 days to emerge above ground. Squash need consistent moisture from the time plants emerge until fruit begins to fill out.

Saving Seeds

• The seeds of vintage Hubbard varieties can be saved for next year’s garden. They are mature when a fingernail cannot dent the outer flesh of the squash. Split the squash open, remove the seeds, wash them to remove all pulp and dry. Store seeds in an envelope or other dark, dry place and replant them in late spring when soil warms. Seeds can be saved up to six years.