|One of the easiest vegetables to grow, Squash are rich in vitamin C and are delicious when steamed, stuffed, grilled, baked or stir-fried. These sun lovers cannot survive frost, but do well in most other climates and soils. Varieties include Acorn, Butternut and Spaghetti Squash. Grow on vines. In small spaces or containers, plant bush or dwarf types. Where vines need 2 to 3 feet of space, bush types need about 1 square foot per plant. Vines can be trained on a trellis or over fences. Generally, 2 to 3 bushes or 4 to 6 vines produce enough squash for four people. Transplant 2 to 3 seedlings or sow seed in hills or mounds after soil has warmed in spring. Give plenty of water, especially plants in containers. Avoid overhead watering to discourage mildew, or plant resistant varieties. Harvest in fall when skins are hard and resist scratching by a thumbnail. From seed, they are ready for harvest in 85 to 100 days. Store with or without refrigeration.
Bake or boil fruit, and use its spaghetti-like flesh in place of the actual pasta. Harvest when it reaches 8 to 10 inches long and 6 to 8 inches wide. or when skin turns from yellow to buff. Many hybrids available. 'Orangetti' is the highest in vitamins A and C. Use 'White Fall' in cool climates.
Attributes - Cucurbita pepo
Plant Type: Vegetable
Height: 1 ft. 6 in. to 3 ft.
Width: 6 ft.
Sunlight: Full Sun
Notes: Thrives in Hot Climates. Edible. Susceptible to Beetles, Black Spot, Damping-off, Powdery Mildew, Root Rot.
Cucurbita, Cucurbita maxima, Cucurbita moschata 'Butternut', Cucurbita pepo 'Acorn'