Grow Guide to Summer Squash

Cucurbita pepo var. torticollia

Plant Description

A vibrant summer squash recognized by its distinctive curved neck and tender yellow skin. Summer squash grows vigorously on bushy plants and produces prolifically over the course of the warm season. Its mild flavor and fast growth make it a staple in summer gardens.

Quick Facts

  • Sunlight: Full Sun
  • Days to Sprout: 7–10 days
  • Days to Harvest: 50–60 days
  • Plant Spacing: 18–24 inches
  • Seeds per Hole: 1–2
  • Plant Type: Warm-Season Annual
  • Planting Depth: 1 inch

Best Planting Locations

  • Garden Beds: Great for direct sowing with plenty of space between plants to allow for sprawling growth.
  • Raised Beds: Improves drainage and early-season soil warmth—important for squash’s fast growth.
  • Containers: Use large containers (at least 5 gallons) with rich, well-draining soil.

Getting Started

  1. Direct Sow: Best method. Wait until soil is consistently 70°F or warmer before planting.
  2. Soil Needs: Rich, well-draining soil. Add compost or aged manure before planting.
  3. Support: Not needed for bush types; allow space to sprawl.

Companion / Enemy Plants

Good Companions: Corn, beans, radishes, nasturtiums, marigolds.

Avoid Planting Near: Potatoes (competes for nutrients), and other vining squash (can attract similar pests).

Attractants / Repellents

Attracts: Pollinators like bees; squash blossoms are highly attractive.

Repels: Interplant with marigolds or nasturtiums to deter aphids and squash bugs.

When to Plant

  • Spring: Direct sow after last frost when soil is warm—usually 2–4 weeks after last frost date.
  • Summer: Can succession plant every 3–4 weeks for extended harvest through summer.

Maintenance

  • Watering: Needs consistent watering, especially during flowering and fruit set. Water at soil level.
  • Fertilizing: Feed with balanced fertilizer at planting and again when flowers appear.
  • Weeding: Mulch to suppress weeds and maintain soil moisture.

Harvest

  • Harvest when fruit is 6–8 inches long and skin is still tender.
  • Pick regularly to keep plant producing. Overripe squash may reduce overall yield.
  • Use scissors or garden snips to cut fruit from the plant without damaging stems.

Uses

  • Fresh: Great in salads, sautéed, grilled, or spiralized as a noodle substitute.
  • Cooked: Works in soups, casseroles, stir-fries, and breads.
  • Preserved: Can be frozen after blanching or pickled for later use.

How to Store

  • Short Term: Store unwashed in the fridge in a paper or produce bag for up to a week.
  • Long Term: Blanch and freeze or slice and dehydrate for later use.