Hubbard Squash
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The Hubbard squash is thought to have been grown in New England since the 1830's and sold commercially since 1909. All squashes actually provide vitamin A and vitamin C, some of the B vitamins, iron and are also a good source of riboflavin and dietary fiber. As a matter of fact, deep-colored squashes have the most beta carotene. The primary beta carotene benefits can be attributed to the fact that it is involved in the formation of vitamin A which is vital for maintaining healthy mucus membranes and skin. As for Hubbard squash, it is recognized with its seriously tough skin that hides beneath it a tender, golden yellow, rather dry and mealy, dense flesh that offers a rich flavor.
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