Golden Hubbard Squash
Item Details
(aka Golden Warted Hubbard, Red Hubbard) Introduced by D. M. Ferry in 1898 but attributed to J.J. Harrison of Storrs & Harrison Co. of Painesville, Ohio. Starchy, nutty, fine-grained flesh—good for baking and roasting. Fruits are 8-12 pounds and store well. An all-time American favorite.
- 90-100 days
- Conventional
- Red-orange, warted skin
- Winter squash
- Starchy and nutty flesh is fine-grained
- Fruits grow to 8-12 pounds
- Good for baking and roasting
This variety works for:
- Baking
- Roasting
- Soups
- Storage
To prepare your squash, rinse the exterior and then cut in half and remove the seeds before baking, roasting, etc.
Winter squash can be pureed and sweetened as an addition to breads, muffins, cakes and pies. Diced and roasted squash can be tossed in warm salads of grains and nuts or with sautéed kale.
Summer squash are best eaten when they are small and the seeds are immature. Sliced thinly, summer squash are used in gratins and savory pies or sautéed or breaded and fried.
Growing Instructions
Instructions - Sow seeds outdoors in 12" diameter hills after danger of frost has passed. Hills should be spaced 6' apart in all directions. Can also be started indoors 3 weeks before transplanting out.
- Direct Seed: 1" Deep
- Seeds to Hill: 6-8 Seeds
- Thin: To 3-4 Plants
- Light: Full Sun
Ratings & Reviews
1 review
So delicious!!
by Sarah
This squash has the most fantastic flavor of any squash I have ever tasted. And, as a serious bonus, it is easy to peel/cut, unlike its butternut cousin. We did a shoddy job of starting these indoors last season so most of the plants succumbed to mildew before we could get them transplanted outside but the few that survived yielded my new favorite vegetable. We saved seeds from those plants and have direct seeded those into our garden this year. Fingers crossed for a bumper crop!!