Winter squash is a warm-season vegetable that can be grown in most of the country. It differs from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind. When ripened to this stage, fruits of most varieties can be stored for use throughout the winter.

Squash is a tender vegetable. The seeds do not germinate in cold soil, and the seedlings are injured by frost. Do not plant until all danger of frost is past and soil is thoroughly warmed. Plant seeds one inch deep (four or five seeds per hill). Allow 5 to 6 feet between hills. When the young plants are well-established, thin each hill to the best two or three plants. Allow 7 to 12 feet between rows. Plant semi-vining varieties one inch deep (four or five seeds per hill) and thin to the best two plants per hill. Allow 8 feet between rows.

Plant bush varieties one inch deep (1 or 2 seeds per foot of row) and thin to a single plant every three feet. Allow five feet between rows. Winter squash can be harvested whenever the fruits have turned a deep, solid color and the rind is hard. Harvest the main part of the crop in September or October, before heavy frosts hit your area. Cut squash from the vines carefully, leaving two inches of stem attached if possible.

Nutrition Facts (1 cup cooked, cubes) Calories 79.95 Protein 1.82 grams Carbohydrate 17.94 grams Dietary Fiber 5.74 grams Calcium 28.7 mg Iron 0.67 mg Potassium 895.85 mg Folate 57.40 mcg Vitamin A 7,291.85

(Approximately 200-300 seeds per oz)