These vines bear small personal sized squashes around 1 lb. The fruit turns from green/yellow to light tan when ripe. The fruit is sweeter than a butternut squash and has a nuttier and earthier flavor than a butternut squash. They are bred for optimum flavor and they grow on a trellis beautifully since the fruits are not very heavy. In our experience these fruits do not last as long as a butternut squash in storage, but they still will easily store 3-4 months if properly cured before storage.
Planting/Harvesting Notes
- Plant after all chance of frost has passed in an area that receives full sun
- Plant 3–4 feet apart
- Matures in 110 days
- Cure outside for 7-10 days in the warm sun before storing in a cool, dry place that is between 55-60F
Seed Saving
The seeds for winter squash are fully developed when the squash is ready to eat. If you would like to save the seed, you either need to plant only one variety of squash (pumpkins, cucumbers, zucchini, summer squash, and winter squashes are all the same species), or you need to hand pollinate the flowers to ensure your squash have not been cross pollinated with other squash from your garden. To hand pollinate flowers, you must put small bags over the flowers and manually transfer the pollen to keep the seeds from cross pollinating.
To save seed, harvest and cure the squash as you normally would for winter storage. Then allow the squash to store until ready to use. Once ready to use, cut the squash and scoop out the seeds into a strainer. Then wash the seeds well to remove any flesh or strings. Lay seeds out to dry on a drying screen, paper plate, or similar flat surface. Label these seeds so you remember what they are. Then once the seeds are dry, store in a labeled paper envelope in a cool, dry place. Dried winter squash seeds will remain viable for up to 6 years if properly stored.