Hubbard squash, botanically classified as Cucurbita maxima, is also known as a green pumpkin. The Hubbard squash is thought to be named for Elizabeth Hubbard, who shared the squashes seeds with her friend, James J. H. Gregory, who introduced it to market. The original variety of Hubbard squash is native to South America. The Hubbard squash is thought to have been grown in New England since the 1830's and sold commercially since 1909
All squashes provide vitamins A & C, some of the B vitamins, iron and are a good source of riboflavin and dietary fiber. There are about 100 calories are in one cup of cooked squash.
The Hubbard squash's shell is difficult to process, creating a demand for precut portions in retail stores. Because of its rigid exterior, Hubbard squash is most often cooked in its skin. Carefully cut them in half, remove seeds and roast until tender. Prepare the same way if purchasing pre-cut sections. Scoop cooked flesh from the skin and puree into soup or stew. Cooked squash can also be mixed with rice or whole grains and baked into casseroles. For a sweet preparation, mix pureed squash with cream, sugar, eggs, spices and bake into pie. To store whole squash, keep in a dry cool area.
Hubbard squash is wrapped in a very hard, bumpy skin ranging anywhere from a dark bronze-green to pale bluish-green to a light golden or orange in color. Inside their tough skin is a tender, golden yellow, fine grained, dense flesh that offers a rich flavor. Hubbard squash can weigh anywhere from five to fifty pounds.