The listing, Blue Hubbard Squash Seeds (10) has ended.
It's rock-hard blue shell may seem tough to open but in reality not so. Start by giving it a light scrubbing under clear running water. Hubbards are heavy & field-grown & often have a thick crust of dirt on the ground-contact side.Put the squash on a heavy cutting board & use a strong meat cleaver to deliver a fast, hard strike dead center. Don't be afraid, and don't pull your punch, and THE SQUASH WILL SPLIT IN TWO LIKE THE SKULL OF YOUR ENEMY AS YOU CLEAVE HIS HELM WITH YOUR
BROADSWORD! (Heh...so what? I get a little theatrical every now and then...ROFL!) Inside, it consists of hard, brittle, golden-yellow flesh surrounding a central fibrous core loaded with thick-hulled seeds. Scoop them out. Roast & eat them just like pumpkin seeds. Then wield thy cleaver once again, using sharp, fast strikes to split the squash into several manageable chunks. Put the chunks into a roasting pan & into a 375 F oven for about 90 minutes, until the hard pulp is fork-tender. No water to the roasting pan,Hubbard squash is notoriously "wet" despite its brick-like appearance, & if there's water in the roasting pan the squash will be less likely to evaporate out some of the water in the pulp. Winter squash is easy to grow & performs well even in neglect, when overgrown with weeds. Sow directly, six to eight seeds per hill, mid-May to late June; any later the squash will not have time to mature before frost. Hills should be 4 feet apart.Thin each hill to healthiest 3 or 4 seedlings.As summer wanes, winter squash matures. Harvest when the squash are hard, firm, & unable to be dented easily with a fingernail. Squash must cure before being stored for the winter.freeze. Roasted squash drizzled with maple syrup & nuts is divine. So is curried winter squash soup. A well-sized planting of squash will bring you through the winter deliciously. You can never have too much! Winner pays me either $1.00 by Pay Pal, or send me a SASE with two (2) 44 cent stamps attached.
Regards and Happy bidding!