Cut open this winter squash to reveal a small seed cavity and lots of moist, sweet, orange flesh. Pear-shaped fruits are tan skinned, 9 inches long and weight 3 to 4 pounds each. Good baked, steamed, broiled or mashed. Can be stored for several months.
After the last frost when the soil has thoroughly warmed, plant seeds 4-6 per group or hill in enriched soil, compost or rotted manure. When established, thin to 2-3 seedlings per hill. Seedlings can be started indoors in 3-inch peat pots, 4 weeks before transplanting. Use plastic mulch in cool climates to retain heat in the soil.
Fertilize monthly beside each plant. Water regularly. To harvest, pick before heavy frost when the skin is hard and not easily dented by your thumbnail. Cut - don't pull - from the vine, leaving a 3-inch handle attached to each squash. Set squash in the sun for a week or two to cure. Cover at night if frost is likely. Store in a cool, dry place.
Days to Harvest: 95 - 95 Days
Days to Sprout: 5 To 10 Days
Planting Depth: 1 - 1 Inches
Spacing Rows: 72 - 96 Inches
- Availability for seeds is limited after August 1st
- Seeds carry a listed package expiration date of 12/31