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(Click here for Summer Squash seeds)
Start Winter Squash seeds indoors 3-4 weeks before the last frost or direct seed once all danger of frost is past. Winter squash (used for baking and pies) should remain on the vines until fully hardened but removed before the first fall frost. Space them 5-feet apart.
Organically grown. An All-American Selections winner, these vigorous vines yield 4 to 5 squashes with tan skin, averaging 4 to 5 pounds and 9 inches in length. Dense, deep yellow-orange flesh has a sweet, nutty flavor, ideal for baking and soup. They keep well into the winter when cured.
A teacup-shaped, cream colored 4-inch winter squash with dark green stripes. Its light golden flesh is very sweet and tender - making it ideal for baking and stuffing. Use it right from the vine - no sun curing required. Keeps 3 to 4 months.