Growing up as a kid, my Mother had to have Grey Hubbard squash for Thanksgiving, she grew up with this kind of squash as a kid as well. For years I couldn't find this squash anywhere. On the internet, it was talked about as an near extinct variety that was developed in the new england area, and was replaced with the blue Hubbard variety due to their size.
5 years ago, I found one of these squash in upstate NY, and purchased one ($27) and saved the seeds. I savored this squash on Thanksgiving day, as it was the best that I had ever had.
5 years later, I'm still using the seed that has come from that original plant, and am now going to use the seed from the one grown this year.
The squash measures 25 inches long and 34 1/2 inches in circumference and weighs 21 pounds.
It will just fit in the oven, cut in half:
Last year when I grew one plant, it produced a smaller, orange and green squash about 8 inches long and 12 inches or so around. It looked funny and I didn't dare eat it. This year I planted many plants (16 or so) in case it gave weird looking ones again, and it did............. However.............. My wife said she had seen them in the store, and she read about them. They were described as a cross between a Hubbard and an accorn squash. Which made sense, since I had both varieties growing when I got these seeds from that crop.:
However this year, I also got a couple other different looking ones.
Here is a dark Green one, with a faint grey streaks on the front edge of it:
And an Orange one:
So far, I have tried the Green and orange stripped one, and the totally green one and I have to say, they are the best I have ever had, including the original Grey Hubbard. Although each seed came from one Grey Hubbard squash, they each have their own unique flavor and consistency, but all of which are fantastic flavor.
I prepare them by cutting them in half, throwing in some butter, salt and pepper. Wrap in aluminum foil and bake for 3 to 4 hours. When done, I drain off the juice (save) and scoop out the inn side meat. I put it in a bowl and add back some of the juice, if needed, along with a couple of tablespoons of brown sugar............ Best squash ever......
Anyway.... This year I will have 7 or 8 of the original Grey Hubbards that I will get the seeds out of and freeze to get ready for next years crop.
If anyone is interested in a couple of seeds to plant your own, I would be happy to send them to you so you can plant them and keep the Grey Hubbard alive for future generations.
Be forewarned however, these squash take a lot of space to grow. Each plant will spread to over a hundred feet long and produce 1 to 3 fruit per vine ( I just grow 1 Grey hubbard per vine). So make sure you have the room for these to run.
Edit: I forgot to mention that these are great for their long shelf life while storing for the winter. When I was a kid, these were kept in the basement where it was cool and dark. They would keep for months.
Edited by: jobe05
5 years ago, I found one of these squash in upstate NY, and purchased one ($27) and saved the seeds. I savored this squash on Thanksgiving day, as it was the best that I had ever had.
5 years later, I'm still using the seed that has come from that original plant, and am now going to use the seed from the one grown this year.
The squash measures 25 inches long and 34 1/2 inches in circumference and weighs 21 pounds.
It will just fit in the oven, cut in half:
Last year when I grew one plant, it produced a smaller, orange and green squash about 8 inches long and 12 inches or so around. It looked funny and I didn't dare eat it. This year I planted many plants (16 or so) in case it gave weird looking ones again, and it did............. However.............. My wife said she had seen them in the store, and she read about them. They were described as a cross between a Hubbard and an accorn squash. Which made sense, since I had both varieties growing when I got these seeds from that crop.:
However this year, I also got a couple other different looking ones.
Here is a dark Green one, with a faint grey streaks on the front edge of it:
And an Orange one:
So far, I have tried the Green and orange stripped one, and the totally green one and I have to say, they are the best I have ever had, including the original Grey Hubbard. Although each seed came from one Grey Hubbard squash, they each have their own unique flavor and consistency, but all of which are fantastic flavor.
I prepare them by cutting them in half, throwing in some butter, salt and pepper. Wrap in aluminum foil and bake for 3 to 4 hours. When done, I drain off the juice (save) and scoop out the inn side meat. I put it in a bowl and add back some of the juice, if needed, along with a couple of tablespoons of brown sugar............ Best squash ever......
Anyway.... This year I will have 7 or 8 of the original Grey Hubbards that I will get the seeds out of and freeze to get ready for next years crop.
If anyone is interested in a couple of seeds to plant your own, I would be happy to send them to you so you can plant them and keep the Grey Hubbard alive for future generations.
Be forewarned however, these squash take a lot of space to grow. Each plant will spread to over a hundred feet long and produce 1 to 3 fruit per vine ( I just grow 1 Grey hubbard per vine). So make sure you have the room for these to run.
Edit: I forgot to mention that these are great for their long shelf life while storing for the winter. When I was a kid, these were kept in the basement where it was cool and dark. They would keep for months.
Edited by: jobe05
