The Green Hubbard squash is a variety of Cucurbita maxima, a species originating from South America, specifically from the Andes region or nearby valleys over 4,000 years ago. This hardy winter squash is known for its large, green, often warty exterior and dense, orange flesh inside. Named possibly after Elizabeth Hubbard in the 19th century who shared seeds with friends, the Green Hubbard has become prized for its rich, sweet flavor, making it a versatile ingredient in both sweet and savory dishes. Its ability to store well into the winter months also contributed to its popularity, offering a source of nutrients long after the growing season ends.
Winter squash, like the Green Hubbard, differs from summer squash in several key ways. Winter squash varieties are harvested when fully mature, with hard, inedible rinds, and can be stored for months, providing a source of nutrition throughout winter. They tend to have a denser, richer flesh with a higher nutritional content, especially in vitamins A and C. On the other hand, summer squash, such as zucchini or yellow crookneck, are harvested when immature, with soft skins that are often edible. They have a higher water content, making them less sweet and denser than their winter counterparts. Summer squash are not meant for long storage and are typically used fresh, often within days of harvest, focusing on their mild flavors in quick-cooking dishes. The main culinary difference lies in their texture and flavor, with winter squash offering a heartier, sweeter profile suitable for roasting or baking, while summer squash excels in stir-fries, grilling, or raw preparations.