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Winter Squash

Featured Recipes: Gardening Tips:
Patience Pays Off
I’m always in a hurry to get my winter squash growing, and have often started them ahead indoors. But I find that the plants really dislike being transplanted, especially into chilly spring soil. I find it works best to sow directly. If your growing season is short, it helps to warm up the soil with black plastic sheets instead, cutting an X wherever a squash plant will go.
Squash as a Groundcover
Here's a trick that saves space, keeps down weeds and deters critters, all at the same time. Plant winter squash along the edge of the garden and train the vines outward, through the fence. The vines will soon blanket the area just outside, shading weeds out; the leaves make a prickly carpet that some animals prefer not to walk on.

There is something extraordinary about the aroma of baking squash, bubbling with butter and brown sugar. Sun-loving Winter Squash is best direct-sown in well-draining, fertile, 60 F soil, two weeks past the last spring frost date. Plant them with plenty of elbow room since they love to ramble. Squash is simple to grow and transforms easily into nutritious, heart-warming dishes: soups, gratins or sumptuous Thai or Indian curries. Squash requires fertile soil and room to stretch in hot sunshine. Harvest with a sharp blade when skin is hard and the mature coloration appears, leaving some stem. Cure in the sun for ten days or in a dry room for five days. Properly cured squash, kept cool and dry, keeps all winter long.

Average seed life: 3 years

#4067 Ebony Acorn Squash: 80-90 days
Cucurbita pepo. Our improved Ebony Acorn Squash produces round, slightly ridged, dark green-skinned fruits on prolific rambling vines. Each fruit grows to about 6” by 5” and 2 pounds with sweet, pale orange-yellow flesh. Our favorite sinful recipe: cut each squash in half, remove seeds and place in baking dish. Fill each cavity with maple syrup, a bit of brown sugar and a pat of butter. Add a half cup of water to the bottom of the baking dish, cover and bake at 350°F for 50 minutes. (OP.)

Packet of 25 Seeds / $3.25

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#4070 Naguri Kabocha-Type Asian Squash: 80-100 days
Cucurbita pepo. This delightful ‘Kabocha’-type squash is a hybrid from Japan, where the deep yellow flesh and firm, dense texture is prized for tempura. Naguri resembles a small, flattened dark green pumpkin with light green markings. The flesh is rather dry, nutty, and extremely sweet. Each squash weighs about two pounds and is borne on short vines with small leaves; ideal for smaller gardens. Let Naguri ramble or trellis it vertically next to the pole beans. This lovely squash stores well and is wonderful in soups, stews and for baking. (F1.)

Packet of 18 Seeds / $3.75

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#4085 Australian Butter Squash: 90-100 days
Cucurbita maxima. A pumpkin-shaped heirloom brought to us by the Aussie company responsible for having saved Rainbow Chard from extinction, Australian Butter is a prolific, tasty and versatile winter squash. It has a pale buff-orange, hard shell and sweet, dense, deep orange flesh that is dry with a very small seed cavity. When roasted, its custardy, silky-smooth texture is scrumptious instead of or alongside potatoes with roasted meat and fowl or in a melange of roasted root vegetables sparked with herbed olive oil, balsamic vinegar and citrus zest. Weighing in at up to 12 to 15 pounds, this long-keeper may be stored and used throughout the winter. (OP.)

Packet of 25 Seeds / $3.75

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#4090 Zeppelin Delicata Squash: 95-100 days
Cucurbita pepo. This voluptuous beauty has pale yellow skin with medium green striations that turn orange after harvest. Oblong-shaped, it grows from 6" to 9" long and 1 1/2" to 3" in diameter. Storing well for a longer period than most, it has a small seed cavity and offers tender, light orange flesh that is velvet-creamy, perfect for baking, steaming or pureeing in rich, bisque-like soups. (OP.)

Packet of 20 Seeds / $3.85

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#4095 Tivoli Spaghetti Squash: 95 days
Cucurbita pepo. This award-winning Japanese variety yields scads of 10” to 12” by 7” squash with pale beige skin and flesh on compact plants. To harvest, cut each squash off the vine and leave it in the sun to cure for a day before storing at room temperature for up to two months (versus just two weeks chilled). For carbohydrate avoiders, Tivoli may be baked, sliced in half (remove seeds and fibers) and fork-scraped to yield pasta-like strands of light, buttery sweet flesh that may be anointed with marinara sauce and freshly grated Parmesan. (F1.)

Packet of 25 Seeds / $3.65

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#4100 Jarrahdale Squash: 95-100 days
Cucurbita maxima. An Australian heirloom, Jarrahdale has a flattened, deeply ribbed pumpkin shape with a shiny, light blue-gray skin. Weighing in at six to ten pounds, Jarrahdale’s tasty flesh is thick, sweet and rich golden-yellow to orange in color. It has a very small seed cavity and thin, yet extremely hard skin. Although remarkable, some claim that they have stored this long-lasting squash for up to a year! (OP.)

Packet of 25 Seeds / $3.35

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#4110 Bonbon Buttercup Squash: 80-95 days
Cucurbita maxima. Originally a North Dakota native circa 1920, our improved Bonbon Buttercup is sweeter, more tasty, earlier maturing (by ten days) and more productive than its parents. It has a moist, sweet, finely-textured golden flesh that is often used instead of Sweetpotatoes in traditional recipes. Its pretty, round 7” fruits are glossy, deep emerald green with a smooth skin and a dense 4- to 5-pound weight. Bonbon plants are more compact and bushy than other Winter Squash but it still needs some room to ramble. It stores well and can be savored in all of your favorite recipes for Thanksgiving and cozy winter meals in front of the fire. (F1.)

Packet of 18 Seeds / $3.85

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#4115 Sweet Dumpling Squash: 82-87 days
Cucurbita pepo. Another Japanese-bred wonder, this little ridged cutie-pie is 3” to 4” in diameter with green-speckled, creamy-white skin and much the same shape as a little seven-ounce pumpkin. Its light orange flesh is very sweet and tender with a mild nutty taste. It is coveted member of roasted vegetable platters. Until you cook these extremely long-storing beauties, they make great fall harvest decorations. (OP.)

Packet of 25 Seeds / $3.35

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#4120 Galeux d'Eysines Squash: 90-100 days
Cucurbita maxima. This gorgeous French heirloom produces a flattened globe with salmon-peach skin sprinkled with “sugar warts”, peanut-shaped bumps caused by sugar buildup under its skin. Weighing in from 10 to 20 pounds each, Gauleux d’Eysines has fragrant orange flesh that is silky, moist, exceptionally sweet and most delicious, with a hint of apple and sweetpotato. Pick Gauleux d’Eysines prior to the first hard frost and enjoy it simply sautéed in olive oil or in complex sauces, preserves, stews and soups for up to six months. (OP.)

Packet of 20 Seeds / $3.85

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#4130 Triamble Squash: 110-120 days
Cucurbita maxima. AKA Shamrock or Triangle, this Australian beauty is shamrock-shaped with deep lobes and a very hard, shiny bluish-green skin. Weighing in up to 10 pounds, flavorful Triamble’s deep orange flesh is thick, succulent and sweet with little or no seed cavity. Normally difficult seed to find, versatile Triamble is perfect for all of your special winter squash recipes, and may even be eaten raw! Lucky for all of us, it stores extremely well and may be savored all winter long. (OP.)

Packet of 20 Seeds / $3.85

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#4140 Fairy Winter Squash: 70-80 days
Cucurbita moschata. This Oriental beauty yields 2- to 3-pound oval fruits with smooth, gold-striped dark green rinds. Its deep yellow-orange flesh has a dense, smooth texture and sweet taste that is unbelievably delicious and rich. It is one the earliest winter squash borne on long, vigorous, rambling vines. It is disease-resistant, particularly to powdery mildew, and stores well into the winter. Extremely versatile, Fairy is exceptional baked, roasted or steamed, and is perfect in either savory or sweet recipes. (F1.)

Packet of 20 Seeds / $3.95

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#4150 Bugle Butternut Squash: 90 days
Cucurbita moschata. An improved Cornell University variety, Bugle is the first butternut squash ever to be resistant to powdery mildew. Its long, wandering, high-yielding vines produce buxom buff-colored fruit with the traditional hour-glass, straight neck shape. Weighing in at up to five pounds each, the hefty fruits have thick, meaty, sweet-nutty orange flesh and just a small seed cavity. It is perfect roasted, baked or boiled in virtually any recipe you could throw at it. (OP.)

Packet of 20 Seeds / $3.35

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#4160 Honey Nut Mini Butternut Squash: 110 days
Cucurbita moschata. Terrific for smaller gardens, Honey Nut’s bushy, compact plants yield 1- to 1 1/2-pound, pint-size cuties just 5″ long. The fruit ripens from deep green to dark orange with wonderfully sweet flesh. (OP.)

Packet of 25 Seeds / $3.55

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#9205 Sweet Succulent Winter Squash Special
It includes one packet of each
  • Ebony Acorn Squash (about 25 seeds)
  • Bugle Butternut Squash (about 20 seeds)
  • Zeppelin Delicata Squash (about 20 seeds)
  • Sweet Dumpling Squash (about 25 seeds)
  • Bonbon Buttercup Squash (about 18 seeds)

    Packet of 108 Seeds / $13.95

    # of Packets:

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