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