Grow Guide to Winter Squash

Cucurbita moschata

Plant Description

A hearty winter squash with smooth, tan skin and deep orange flesh. Known for its nutty, sweet flavor, winter squash is a staple of fall and winter meals. The vigorous vines produce large fruits that store exceptionally well for months, making them a smart crop for long-term enjoyment.

Quick Facts

  • Sunlight: Full Sun
  • Days to Sprout: 7–12 days
  • Days to Harvest: 90–110 days
  • Plant Spacing: 36–48 inches
  • Seeds per Hole: 1–2
  • Plant Type: Warm-Season Annual
  • Planting Depth: 1 inch

Best Planting Locations

  • Garden Beds: Excellent for in-ground planting with space to sprawl.
  • Raised Beds: Use only if large and deep enough to accommodate vine spread and fruit weight.
  • Containers: Only extra-large containers (15+ gallons) with support. Not ideal for most varieties.

Getting Started

  1. Direct Sow: Recommended in warm climates after the last frost. Ensure soil is at least 70°F.
  2. Soil Needs: Rich, well-drained soil high in organic matter. Amend with compost or aged manure.
  3. Support: Allow vines to sprawl or trellis vertically if space is limited and fruit is small enough.

Companion / Enemy Plants

Good Companions: Corn, beans, radish, nasturtium, marigold.

Avoid Planting Near: Potatoes (competes for nutrients), and other squashes (disease/pest overlap).

Attractants / Repellents

Attracts: Pollinators like bees are essential for fruit set.

Repels: Marigolds help deter squash bugs and aphids when interplanted.

When to Plant

  • Spring: Direct sow after last frost when soil is warm (above 70°F).
  • Summer: In short-season zones, start indoors 3–4 weeks before last frost and transplant outdoors.

Maintenance

  • Watering: Water deeply at the base, keeping soil consistently moist but not soggy.
  • Fertilizing: Apply balanced fertilizer at planting and a phosphorus boost during flowering.
  • Mulching: Helps retain moisture and suppress weeds; mulch under fruit to prevent rot.

Harvest

  • Harvest when rind is hard and cannot be punctured with a fingernail, and the stem has begun to dry.
  • Use pruning shears to cut squash from vine with 2–3 inches of stem attached for better storage.
  • Let cure in a warm, dry area for 10–14 days before storage.

Uses

  • Fresh: Peel and cube for roasting, soups, and purees.
  • Cooked: Excellent for baking, stuffing, or mashing.
  • Preserved: Can be frozen after cooking or cubed and pressure canned.

How to Store

  • Short Term: Store cured squash in a cool, dry, and dark location for up to 3 months.
  • Long Term: Puree and freeze or cube and freeze after steaming.