Yakima Marblehead Squash
Origin: Eastern Washington
Improvement status: Cultivar
Seeds per packet: ~18
Germination tested 12/2020: 85%
Yakima Marblehead is a large slate-gray hubbard-type squash. Splitting open a fruit reveals golden yellow flesh and a cavity full of bright white seeds. This eastern Washington heirloom was commonly retailed as cut-up sections and shipped all around the country until the 1970s. Since that time this squash has unfortunately become quite rare, so we’re very happy to be able to offer it here. When roasted, its sweet flesh is slightly dry and stringy, which makes it perfect for a nicely textured pumpkin-bread, a delectable soup, or vegetable noodles similar to spaghetti squash. Well-cured squash will easily store through the winter. It benefits from at least a month of after-harvest ripening indoors before eating. Full-sized fruits weigh from 20 to 30 pounds.
Originally developed by James J. H. Gregory and sons of Marblehead, Massachusetts, who released the initial ‘Marblehead’ squash in 1873. Mr. Gregory was the source of the original ‘Hubbard’ squash which he apparently selected from seed collected in South America. Homesteaders in eastern Washington long grew this variety and adapted it to local conditions. Sometime between 1928 and 1931, ‘Yakima Marblehead’ was released by Gill Brothers Seed Company out of Portland, Oregon.
Our seed comes from Chris Homanics of Head, Hands, Heart Nursery and Seed in Washington state.
GROWING TIPS: Chris likes doing squash with 5 feet between plants. This is a vining and sprawling squash. Transplant in healthy plant starts or direct seed, typically in mid to late May when things have warmed up a bit.