When to Harvest Hubbard Squash

Hubbard squash don’t ripen all at once like most winter squash varieties; rather, their hard outer shell and stem provide protection. Inside you will find vibrant orange hues.

These hardy seeds can be stored for up to six months when properly cured – this will maximize flavor, sweetness and seed viability as well as seed viability.

Time to Harvest

If your heirloom Hubbard squash plants have reached maturity, you are ready to harvest them. A great indicator is examining their rinds; ideally they should be rock-hard rather than soft enough for finger nail impressions. Inside are sweet orange flesh that provides a healthy dose of Vitamin A and C while its thick outer shell allows long term storage if properly stored.

Hubbard squash achieves optimal flavor through careful curing. This is best done in a warm area such as a greenhouse or polytunnel, though outdoor curing on dry days is also possible.

Once the days to maturity listed on your seed packet have passed and the desired color (for instance from light green to burnished golden-tan) has been achieved, harvesting can begin. A second way of testing ripeness is tapping gently on the fruit; when harvested it should sound hollow with no soft spots visible.

Be sure to harvest squash before heavy frost or freeze conditions arrive, as this cucurbit is highly sensitive to cold. If frost is predicted, cover your fruit with blanket or tarp – especially large specimens which may prove more challenging due to their size.

Ripening

Hubbard squash are unique winter vegetables because once harvested they don’t change from being rock hard and colorless to becoming softened and easier to work with over time.

Cracking open a Hubbard squash can be the hardest part of making it yourself, requiring both strength and an instrument like a machete to accomplish this feat. There is an easier way: place the squash in a bag, raise it over your head and drop onto a hard surface – this way it should just open on its own!

Once a squash has been opened, it can be easily prepared using roasting, boiling, baking or pureeing techniques for use in soups, casseroles and pasta dishes as well as desserts such as breads and pies. Its sweet, nutty flesh works wonderfully when combined with flavors such as chipotle pepper, cinnamon stick, nutmeg spice curry or sage for maximum flavor!

Hubbard squash boasts high concentrations of vitamins A (beta-carotene), B6 and C as well as magnesium, potassium and manganese. Furthermore, it is a good source of fiber with few fat and caloric intake; furthermore its vitamin A content helps delay cell aging. As with all winter squash varieties however, Hubbard should only be consumed after consulting your healthcare provider as any adverse reactions should be properly addressed prior to consumption.

Storage

Winter squash typically have long shelf lives when harvested, cured, and stored correctly; however, unnoticed or mismanaged disease in the field or improper handling during and after harvest can sometimes lead to rot in stored winter squash, often due to pathogens like Alternaria, Anthracnose, bacterial soft rot and phytophthora that shorten storage life by months.

Most winter squash varieties require some curing time once harvested from their vines; small-fruited Hubbard varieties and acorn squash do not. Curing enhances not only their flavor but also thickens their skins and prolongs storage lives; for optimal results leave in a warm and dry part of your garden for seven to ten days or bring them indoors in case frost threatens.

Before storing winter squashes of any variety, take special care in handling them to avoid bruising or damaging their fruit. A weak bleach solution of six parts water to one part chlorine may help decrease postharvest rot by inhibiting fungi and bacteria growth that could potentially occur after harvest.

Cooking

Like most winter squash varieties, hubbards offer multiple ways to enjoy their sweet flesh. When properly stored and cured, they should last several months in an ideal climate such as the basement, garage or refrigerator; this will extend their shelf life as well as intensify and enhance their flavors.

Winter squashes typically reach maturity when puncturing their skins is no longer easy with your finger nail. However, you should wait at least another month after harvest before picking any winter squash as some will continue maturing and storing nutrients for up to another thirty days after being picked.

Hubbard squash may present challenges when it comes to cutting it open for roasting, but they’re far from impossible! One easy method of cooking this large winter squash is whole roasting, much like you would use when roasting pumpkin. When combined with spices like cinnamon and cloves, hubbards make delicious side dishes to accompany many meals or serve in soups and stews both chunked or pureed form.

Hubbard squash is an excellent source of vitamins A, iron and riboflavin as well as high levels of dietary fiber. Use it in any recipe calling for pumpkin or winter squash!