BLUE HUBBARD SQUASH
the Mystery Unveiled
Described as a "starchy, dry, thick, flaky, floury, melting, nutty and fine-textured winter
squash.....with brilliant orange flesh"
by Amy Goldman author of The Compleat Squash
The Hubbard squash probably originated in South America and first arrived in Marblehead, MA in the 1700's aboard sailing ships from the West Indies.
James J. H. Gregory, author of Squashes and How to Grow Them (1867) had a few stories about the origin of the Hubbard Squash.
- An elderly woman, who remembers tasting Hubbard squash when she was young, told Gregory that a man named Green brought
the first Hubbard to Marblehead around 1798.
- Another story has Elizabeth Hubbard, the Gregory's washerwoman, giving Gregory seeds, which she had gotten from Captain Knot Martin, who got them from an un-named woman gardener. This eventually started Gregory in the seed business, and since the Gregory's were so fond of "Ma'am Hubbard" (" a good, humble soul") the variety was named for her.
- In 1981 Louise Martin Cutler, a Marblehead historian, noted that her great-aunt Sarah Martin (sister to Captain Knot Martin) actually developed the squash. Sarah and her sister Martha were well known in Marblehead as gardeners, but since Sarah was quite bashful and timid about approaching the Gregory's, she entrusted the seed to her friend Mrs. Elizabeth Hubbard.
So what we now call the Hubbard squash could have been known as the Martin squash.
"Cucurbitacean - a person who regards pumpkins or squash with deep, often rapturous love."
From The Compleat Squash, by Amy Goldman, Artisan Books, New York, 2004
How to Break Open a Hubbard Squash:
The best way to break open a Hubbard is to place it in a large plastic bag or paper bag and drop it on the ground! You can bake them whole but if it is too large, break it and cook. Try our Mashed Winter Squash recipe.