- Sun: Full sun
- Harvest Size: 15 to 30 pounds
- Days to Harvest: 110
- Plant Size: Long vine
An heirloom known for its huge size, funky shape, blue-gray color, and hard skin, Blue Hubbard squash is fun to grow and great for pies and soups. While the skin is bumpy and blue, the flesh inside is orange, sweet, savory, and fine-grained.
Winter squash is frost-sensitive. Plant in late spring after all danger of frost is passed. In cooler regions, warm the soil first using black plastic, then cut holes for planting. Harvest squash before the first frost.
Plant spacing: 4 feet apart. Plants per person: 1 for fresh, 2 to 3 for fresh and storage.
Secrets to Success »
Blue Hubbard is a long vine that needs plenty of space to run. Save space by growing it on a fence or trellis; support the heavy fruits with a sling. Winter squash grow much like summer squash but require even more sun, food, and water. Prepare the soil with a 3-inch layer of compost and a time-released or organic fertilizer. Water well, and feed with Bonnie Herb & Vegetable Plant Food.
Harvest and Use »
Let all winter squash fully ripen on the vine for better storing. Harvest when the exterior is tough enough to resist puncturing by your fingernail. Wipe squash clean and store in a cool place or use for fall decorations until you’re ready to eat them. Cut open Blue Hubbard lengthwise, or wrap the squash in bag and drop it on the ground to crack it open. Bake and scoop out the flesh for use in winter squash soup or pie. Blue Hubbard squash boast a healthy amount of vitamin A, beta-carotene, and potassium.
Try These Garden Companions »
- Other winter squash: butternut, buttercup, acorn, and spaghetti.
- Greens: Swiss chard, mustard, turnip, arugula, collards.
- Cool-season herbs: rosemary, lavender, thyme, sage, sweet marjoram, oregano, parsley.