Hubbard Squash

Scientific Binomial Name: Cucurbita maxima

Selection Information

Usage: Baked, side dishes, soup bases, and pumpkin pie filling

Selection: Good-quality hubbard squash will be firm and heavy for its size. The coloring will be dark-green to partially yellow. Hubbard squash is often sold by the piece. Make sure the meat is firm and brightly colored.

Storage: Hubbard squash has a very hard skin which allows it to be stored for up to six months if kept between 50 to 55°F. with 70% relative humidity. Removing the stem prior to storing will slow rotting.

Avoid: Avoid product that has soft spots or is extremely light for its size. Avoid cut pieces if the meat is soft or dry.

Seasonal Information

Hubbard squash is available year round with the season peaking between September and October.

Hubbard Squash Nutritional Information

Serving Size: 116g
Amount Per Serving
Calories 46	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 8mg	0%
Total Carbohydrate 10g	3%
Dietary Fiber 0g	0%
Sugars
Protein 2g
Vitamin A 32%	Vitamin C 21%
Calcium 2%	Iron 3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Hubbard Squash is low in Saturated Fat, and very low in Cholesterol and Sodium. It's also a good source of Thiamin, Vitamin B6 and Magnesium, and an excellent source of Vitamin A, Vitamin C, Potassium and Manganese.

Squash Tips & Trivia

The Massachusett Indian word for "eaten raw" is "Askutasquash." An important Indian food, few white men shared the desire to eat squash raw, until the past few years when raw summer squash types began to appear in salads.
Squash was unknown in Europe until early explorers returned from America with squash seeds.