Heritage Vegetable. The wild ancestor of the Hubbard squash is alleged to have originated from South American locations where summers are similar to southern Ontario. Tough, slightly warted fruits have a bronze-green rind. The large fruits average 30 cm (12″) long by 20 cm (8″) wide. The flesh is orange-yellow, very thick, dry and nicely sweet. This squash needs lots of space as the vines are lengthy and fruit are large. Benefits from straw mulch to protect fruit from contact with soil. Remedy drought stress by under foliage watering especially while fruit is growing. Avoid wetting foliage as much as possible. Introduced in the late 1790’s.
How to Grow
10-12 seed/gram Squash are a hot weather crop. They need full sun and deep, rich, well drained, organic soil with a pH of 5.5 to 6.5. Before planting, work in lots of compost. Directly plant seed outdoors from late May to mid June 2.5 cm (1″) deep in hills 2.4 m (8′) apart with 4-6 seeds per hill. After germination, thin to 3 plants per hill. Seed can be started indoors 3 weeks before the plant out date. Squash do not transplant well–use paper or fibre pots that can be set directly in the soil. Protect mature squash from frost and cold temperatures.