Climate; Zones 3 – 10
Planting Time; 8 weeks
Common Name; Squash
Indoor/Outdoor; Outdoor
Color; Gold, Green, Multicolor, Orange, Yellow
Growth Habit; Vegetable Seeds
Soil Type; Loose, well-draining soils
Season of Interest; Fall, Spring, Summer
Soil pH; Neutral
Type; Vegetable Seeds
Life Cycle; Annual
Watering; Medium
Genus; Cucurbita maxima
Sunlight; Full Sun
Features; Cross-Pollinating, Edible, Flowering, Open-Pollinating
Cultivating Difficulty; Easy
Country/Region of Manufacture; United States

As a member of the winter squash family, hubbard squash is technically a fruit and not a vegetable, however it’s treated more like a veggie. It’s a warm-season annual crop that grows on vines and trails along the ground or climbs up structures. It’s typically harvested in the autumn and can remain fresh and edible for many months through the fall and winter even without refrigeration. Hubbards are thought to be native to Central and South America. Today they are often used ornamentally during the fall for Halloween and Thanksgiving decorating. While it’s similar to butternut squash in terms of nutrition content and uses, butternut squash is another species of winter squash with different characteristics. You can basically substitute one for the other in most recipes or use them in place of cooked pumpkin or sweet potatoes. Hubbard squash nutrition benefits include its high supply of vitamins A (beta-carotene), B6, C and E, as well as magnesium, potassium and manganese. It’s also low in both calories and fat, yet provides natural carbohydrates, fiber and some sugars.

GROWING INFORMATION

CULTURE: Fertile, well-drained soil with a pH of 6.0–6.8 is best. Plastic mulch and fabric row covers (AG-19 grade) can aide plant establishment and exclude insect pests during the seedling stage. Row covers should be removed when plants begin to flower. Poor fruit development may indicate insufficient pollination.

TRANSPLANTING: Sow 2–3 seeds per 2" container or plug flat about 3 weeks prior to transplanting. Thin to 1 plant/container or cell with scissors. Harden plants 4–7 days prior to transplanting. After danger of frost has passed, transplant out according to the spacing recommendations for each variety. Handle seedlings carefully; minimal root disturbance is best.

DIRECT SEEDING: Sow 2 seeds at the appropriate spacing interval for the variety's vine length, 1/2–1" deep. Thin to 1 plant per spacing interval after seedlings are established.

PLANT SPACING: Bush to short-vine habits generally require 6' between-row spacing, while long-vine habits require 12' between-row spacing. In-row spacing depends on fruit size and is generally: small, 18–24"; medium, 24–36"; large, 36–48".

HARVEST: Fruits are typically ready about 50–55 days after fruit set, and should be harvested before any hard frosts. Cut fruits from vines and handle carefully. Sun cure by exposing fruits for 5–7 days or cure indoors by keeping squash at 80–85°F/27–29°C with good air ventilation.

STORAGE: Store at 50–60°F/10–15°C, 50–70% relative humidity and good ventilation. Repeated exposure to temperatures below 50°F/10°C may cause chilling damage. Hubbards are better after a few weeks in storage and will keep up to 6 months. Red Kuri is the exception in that it is delicious right out of the field, but will only last a maximum of 3 months.

DAYS TO MATURITY: From direct seeding; subtract about 14 days if transplanting.

NOTE: Images Shown are of Mature Plants