Blue Hubbard squash is an heirloom winter squash that is oval with a bulbous center. It has a rough, bumpy blue skin with meaty, sweet flesh. The famously long-lasting Hubbard squash originated in South America from a wild subspecies over 4,000 years ago and was brought to the United States in the 1800s. From there it was developed into the Hubbard variety we know today. 
 
Blue Hubbard squash can grow to weigh 15–40 lbs, with each plant producing 5–8 squash. Blue Hubbard squash can be roasted, steamed, or pureed for use in breads, soups, and stews.
 
Plant next to dill, garlic, parsley, borage, marigolds, mint, oregano, rosemary, thyme, calendula, bee balm, catnip, catmint, zinnias, and snapdragons to repel harmful pests, attract predatory insects and pollinators. Interplant with peas and beans to add nitrogen to the soil and balance pH levels. Squash provides shade to radishes and other small root vegetables. Don't grow next to potatoes or pumpkins.
 
Starter will be in a 4" reusable nursery pot.