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Is this a blue Hubbard squash?

 
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I picked this up at the local equivalent of a farmer's market yesterday. It's a small stand in the post office where local farmers sell rice and veg on the honor system.   Anyway, I was looking for a winter squash even though it's probably too early.  It's not the shape of a blue Hubbard but is does have similar coloring. It's smaller than any blue hubbard squash I've seen -- 51 cm diameter and only 15 cm tall.  Any guesses as to what type of squash it might be? I want to cut it, freeze half and cook the other half. Thanks.

P.S. If there is a better forum to post this in, please let me know.

Squash.jpg
51 cm diameter 15 cm in height
51 cm diameter 15 cm in height
 
Barbara Manning
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I know it's rude to answer my own post but I couldn't help rooting around to see what I could come up with.

I found two possibilities.  A Blue Hokkaido Pumpkin #8 of 15 photos or (and I really hope this is it) A squash called Sweet Meat

I want it to be the squash over the pumpkin because I think that squashes have firmer flesh than pumpkins.  I don't know why I think that so jump in with your opinions.  

Thanks again,
Barbara

 
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i suspect in a maxima squash like that, it’s only called a pumpkin because of it’s shape. the eating/density i would expect to be more squash than the pepo ‘pumpkins’ many of us are used to.
 
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It looks a lot like my Sweet Meat squash.
 
pollinator
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Ask the owner of the stand, if you buy one from my stand it could be a named variety or it could be a random cross I've kept seeds from, I can tell you the parents (ish) normally. There should be a contact number around the stand somewhere, or the post office will have it.
 
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Last year, I grew a small maxima hybrid called Blue Magic which is a mini version of a Hubbard and matured early that looked a lot like that.

It could be any one of dozens of squash - many people deliberately 'create their own hybrids' or don't bother keeping varieties pure (like me) so it could be something completely unique, too!

If it's a Maxima, I would let it cure for a few weeks fo sweeten it before cooking.
 
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