Winter Squash
Cucurbita spp

Squash are typically categorized as summer or winter varieties. The immature fruits of summer varieties are eaten fresh, while the winter squash are harvested in late fall after they are mature and the skins have toughened, stored in a cool, dry location, and used into the winter. Click here for planting, harvesting and storage information.

See also pumpkins

Unless otherwise noted on a variety's product page, each packet contains four grams of seeds. Seed count varies by variety.
Click on variety's picture or name below for more information and quantity pricing options (where available).
Products (Total Items: 22)
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Boston Marrow Squash
The original, early winter squash. Beautiful, productive and tasty.
Burgess Buttercup Winter Squash
Very sweet, fine-grained flesh, 5 to 8 inches in diameter and range from 3 to 5 pounds.
Bush Table King Acorn Winter Squash
Acorn-shaped winter squash on compact plants.
Delicata Winter Squash
Fine, sweet potato-like flavor.
Ebony Acorn Squash
Mildew resistant. Classic acorn squash flavor and texture but are noticeably sweeter.
Galeux d' Eysines Winter Squash
Thick, orange, sweet, fine-grained flesh; excellent sautéed, roasted, baked or used for pie or soup.
Green Striped Cushaw Squash
Flesh is light colored, fine grained, very dry and resembles sweet potatoes in flavor.
Hubbard, Blue - Winter Squash
Tough-skinned oblong bluish-green fruits weighing 10-15 pounds.
Hubbard, Chicago Warted - Winter Squash<br>SOLD OUT
Dark-green, hard shelled, heavily warted fruits that weigh up to 16 pounds.
Hubbard, Golden - Winter Squash<br><b>SOLD OUT</b>
Fruits have a red-orange rind with tan striping at the blossom end. Flesh is fine grained, very dry, rich, and sweet.
Hubbard, True Green Improved - Winter Squash
Dark green skinned, golden-fleshed, 10-15 pound fruit.
Jarrahdale Winter Squash<br>SOLD OUT
Originally from Australia, it is similar to 'Sweet Meat'.
Pink Jumbo Banana - Winter Squash<br>SOLD OUT
Huge, almost cylindrical fruit with a slight taper at the blossom end. Good for pies, baking and canning.
Sweet Dumpling Winter Squash<br>SOLD OUT
Tender, very sweet. Stores well for up to four months.
Sweet Meat Winter Squash<br><b>SOLD OUT Until 2024</b>
Very hard shelled, the flesh is a deep orange color, thick, very sweet, dry and fine grained.
Table Queen Acorn Winter Squash
Green-shelled variety that resembles an acorn in shape.
Tatume Summer Squash
A popular staple in Southwestern and Mexican cooking.
Tennessee Sweet Potato Pumpkin
Flesh is light colored, fine grained, very dry and resembles sweet potatoes in flavor.
Turk's Turban Squash<br>SOLD OUT
Cream-colored "turban" colored in green, yellow, orange, and red.
Vegetable Spaghetti Winter Squash
Can be served with a sauce like spaghetti.
Waltham Butternut Winter Squash
Light tan, 7-9 inches long with a thick neck.
Williams Naked Seeded Pumpkin
Entire seed edible and easily pressed to extract culinary oil. Its flesh tasty and fine enough to be used in pies, breads, and other pumpkin recipes.

Planting, Harvesting and Storing

Choose a location that has warm, well-drained and fertile soil. Work in plenty of well composted organic matter and mulch established plants to conserve moisture, as squash are heavy water consumers. Sow directly into the garden after threat of frost has passed.

Here in the Maritime Northwest, it is common to plant seeds in hills. The hills are created by mounding up the soil about four to six inches high, twenty-four inches across at the base and flattened on the top. This allows the soil to be better warmed by the sun and provides better protection from heavy rain.

Sow five to six seeds, one inch deep, in hills or rows. Spacing is dependent on plant type. Vining varieties should be spaced on six foot centers while bush-types at twenty-four to thirty inches apart. When seeds germinate, cut off all but the strongest three or four seedlings.

When laying out your garden, remember to consider the growing habits of the varieties that you are planting. Some bush-types are compact while some vining types require a tremendous amount of space. Harvest time will also vary by type.

Harvest, Curing and Storage:

It is important to harvest winter squash and pumpkins before they are damaged by the first frost of the fall / winter season.

The first sign that the fruit is ready to harvest will be visible shriveling and drying of the stems and leaves. Additionally, the skin of winter squash varieties will typically be too hard for you to be able to easily dent it with your thumbnail. You should note that most pumpkins will have a tough skin but it may remain a little soft.

Harvest the fruit by cutting them from the vine. Be sure to leave one to three inches of vine connected to the fruit but do not use them as a handle.  If the stems are knocked off, it can lead to rot. Also, it is best not to wash the fruits. Simply wipe the dirt off with a dry rag. Before storing, cure the fruit.

Curing is best accomplished by allowing them to remain in the garden as long as possible where cool fall nights increase sugar content and the sunshine cures or hardens the skin. Approximately ten days of these conditions are about perfect. If there is a chance of freezing weather, protect the fruit in a storage building and return to the sunlight the following day.

The storage area should be dark, about 50F (10C), and rather dry (50-65% humidity). Store so that the squash are not touching each other and that there are no other fruit (for example apples, pears, bananas, etc.) in the storage area. Check on them regularly, discard or use as necessary. If you cure the fruit and store them properly, they last well into the winter.

Common storage times are:

Acorn, Delicata Two months
Spaghetti, Buttercup, Turban-types Three to four months
Butternut, Hubbard Four to six months


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