Name: Hubbard squash (Cucurbita maxima) — a large, lumpy, thick-skinned winter squash, with a blue-grey, green or orange skin, and sweet, dry, fine-grained, yellow-orange flesh. It is shaped like a large teardrop.
Description
Hubbard squash is thought to have been brought to New England in the 19th century, from South America or the Caribbean, and is named for Elizabeth Hubbard, a Massachusetts woman who is said to have spread the seeds. It was an important winter vegetable, stored in cellars through the cold months, because its shell is extremely hard and keeps it fresh for months.
The hard shell is difficult to cut, but the flesh is very sweet and smooth when cooked, and is excellent for pies, soups and mashing. It is often sold in pieces, since a whole squash can weigh 5 kg or more.
Main nutrition value
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Hubbard squash is a good source of beta-carotene (vitamin A), vitamin C, potassium and fibre, with relatively few calories for a winter squash.
How best to be consumed
Hubbard squash is roasted or steamed, and the shell is discarded.
- Cut into large wedges with a heavy knife (or crack it on the ground), scoop out the seeds, and roast until soft.
- Scoop the flesh out and mash with butter, or puree into soups and pies.
- Use in place of pumpkin in baking.
- Roast the seeds as a snack.
- Buy pieces for convenience, or store a whole squash in a cool, dry place.
Overconsumption could cause…
Hubbard squash is safe and healthy in food amounts.
- Higher carbohydrate and calorie intake than summer squashes, which matters for people managing diabetes or weight.
- Digestive discomfort, such as gas or bloating, from a lot of fibre at once in some people.
- Bitter squash, which should be discarded.
- Injury from cutting the very hard shell, so use a sturdy knife and care.
Wikipedia — Hubbard squash, used for origin, naming and history: https://en.wikipedia.org/wiki/Hubbard_squash
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