By Josie Borlongan, Garden Guides Contributor
About Winter Squash
Winter squash are annuals ranging from 1 lb. (450 g) to 66 lb. (30
kg). They are warm seasoned vegetables and are harvested and eaten
in the mature fruit stage, when the seeds within have matured fully
and the skin has hardened into a tough rind. Both fruits and leaves
may be eaten cooked.
They include pumpkins and gourds. The colors range from green,
cream, blue-green, yellow, orange, red and striped. Colors change
in different stages of maturity, oftentimes to a bright orange
color when fully mature. Their skins may be rough or smooth; warted
or ridged.
Site Preparation
Winter squash seeds should be sown after the frost since seeds will
not germinate in cold conditions. Seeds germinate at a minimum soil
temperature of 68 degrees F (20 degrees C). Seeds sown in pots need
a minimum of 60 degrees F (16 degrees C) until they are planted out
as seedlings after four weeks of sowing. Prepare holes at least 12
inches (30 cm) wide and deep working in manure or compost that are
well-rotted. Winter squash require medium to high nitrogen, using
fertilizer with 21 percent N content should be between
approximately 1 1/2 to 2oz. per square yard (45 to 55g
per square meter) and 2 1/2 to 3 1/2 oz. per
square yard (70 to 100g per square meter).
Special Features
Most winter squash are available all year round, but the peak time
is early fall through the winter. They are cholesterol free and low
in fat and sodium. Winter squash come in different shapes from
round, long, squat or onion-shaped to a two-layered turban shape.
They have huge leaves that are compact and bushy. Winter squash
forms very large trailing plants.
Choosing a Variety
The recommended winter squash are: Ambercu, Blue Hubbard,
Buttercup, Cornell's Bush Delicata, Early Butternut, Golden
Hubbard, Heart of Gold, Sweet Dumpling, Sweet Mama, Table Ace,
Table Queen (acorn) and Waltham Butternut.
Acorn squash has distinctive longitudinal ridges and sweet,
yellow-orange flesh.
Buttercup squash has a turban-shape (a flattish top and dark green
skin), weighing 3 to 5 pounds and normally heavy with yellow-orange
flesh.
Butternut squash has a sweet, nutty taste that is similar to
pumpkin or sweet potato. It has yellow skin and orange flesh.
Choose hard, thick-shelled squash that feel heavy for their
size.
Planting
To hasten germination, seeds should be soaked overnight before
sowing. Space plants 6 to 10 feet (2 to 3 m) apart, depending on
the cultivar. For large ones, dig holes up to 18 inches (45 cm)
deep and 24 inches (60 cm) wide. Insert stakes to mark the center
for watering. Apply mulch after planting.
Care
Fertilizers may be applied after planting using the top-dressing of
a general fertilizer. Install bent wires to train the shoots to
hold down the stems. You can also use tripods to support the
plants. Water winter quash only in very dry weather since they are
deep rooting.
Watch out for pests and diseases. Slugs, vine borers, cucumber
mosaic virus, spotted cucumber beetles and striped cucumber beetles
have been known to cause some problems.
Harvesting and Storage
When it is ripe, cut the squash off the plant keeping stalks as
long as much as possible. Leave the squash in the sun for about 10
days to harden the skin forming a barrier that slows the rate of
water loss. Harvest winter squash 12 to 20 weeks after planting.
Leave fruits on the plant to mature as long as possible before
storing. Pick before the first frost.
Cover the fruits at night if frosts threaten, or cure indoors at 81
to 90 degrees F (27 to 32 degrees C) for four days. Acorn can be
stored without first being cured. Store in a well ventilated space
keeping the temperature at 50 degrees F (10 degrees C). Winter
squash may be stored up to six months, sometimes longer depending
on the cultivar.
