(Click here for Summer Squash)
WINTER SQUASH SEEDS
Cucurbita moschata, Cucurbita pepo
Winter Squash has a sweet, earthy flavor, ripens late in the fall, and can be stored to eat in the winter. Make pies, cakes, breads and soups, or simply baked for a nourishing cold-weather side dish.
Vining plants need at least 4 to 5 feet of garden space for best fruit production. Start Winter Squash seeds indoors 3-4 weeks before the last frost or direct seed once all danger of frost is past. Winter squash should remain on the vines until fully hardened but removed before the first fall frost.
WALTHAM BUTTERNUT Winter Squash (OP) 83-100 days, Cucurbita moschata
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.
SWEET DUMPLING Winter Squash (OP) 100 days, Cucurbita pepo
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.
HONEYBOAT DELICATA Winter Squash (OP) 105 days, Cucurbita pepo
Organically grown. Produces attractive golden tan 6-8 inch long, 3 inch wide oblong fruits with dark green stripes on compact, bushy plants. The sweet and tasty deep yellow flesh is similar to sweet potatoes and is ideal for baking and stuffing. Stores very well.