Growing Winter Squash - Winter Squash is More Than Pumpkins

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Growing Winter Squash - Winter Squash is More Than Pumpkins

Technically the term ‘Winter Squash’ refers to those in the genus maxima including: acorn, banana buttercup, hubbard and turban. But winter squash has acquired a more general meaning and includes a great deal more variety in general usage. Below are some of the most popular varieties of winter squash. Read Growing Winter Squash, for more information on winter squash's cultural requirements.

	Acorn (C. pepo) 80 - 100 days to harvest C. pepo also includes most of the summer squash as well as gourds) The fruits are dark green with ridges and are acorn-shaped, tapering to point. The flesh is yellow. Acorn squash continue to ripe late in the season and are sweetest when they turn almost bronze. Great for baking. At 1 - 2 pounds per fruit, they make about 2 servings. Varieties: ‘Cream of the Crop’ (AAS Winner. Good producer and some pest resistance.) ‘Table Ace’ (hybrid-semi-bush; uniform, near black fruit; excellent, low-fiber flesh) ‘Table Gold’ (OP) Compact bush habit, attractive bright golden yellow, may also be harvested as summer squash when light yellow ‘Table King’ (H/OP) Compact bush derived from Table Queen; dark green, color holds well ‘Table Queen’ (H/OP) Old fashioned standard dark green acorn type
	Banana (C. maxima) 105 - 120 days Banana squash, as with any squash varieties, is named for its shape. Banana squash can grow so large, they are usually sold in pieces. The vines are also a bit extreme, at 12 - 15 feet. The rind is a beige-orange and very smooth, with orange flesh. The flesh is not particularly tasty, but it’s good steamed Varieties: ‘Banana’ Most often sold variety. 10 to 30 pounds ‘Blue Banana’ (H/OP) An attractive heirloom with resistance to squash bugs. 25-30 lbs.
	Buttercup (C. maxima) 100 days Buttercups are a flattened round squash, usually with a white cup or knob on the flower end. The deep orange flesh is very sweet and dry. The darer green the skin, the riper and sweeter Varieties: ‘Buttercup’ Dark green fruit with a distinct gray cap at blossom end. It’s become the standard for fine-grained, sweet flesh. 3 to 4 pounds ‘Emerald Bush Buttercup’ Good flavor and a bush growing habit ‘Honey Delight’ Doesn’t have the trademark button, but does have excellent texture. 3 to 4
	Butternut (C. moschato) 80 - 110 days Butternut are the most commonly found winter squash. The skin is a dull beige/orange and inside is bright orange flesh. Butternuts have long necks and a round base, where all the seeds are. So look for one with the thickest neck and the smallest round base, to get the most flesh. Also, the darker the rind, the sweeter. Butternut rinds are less hard than many squash and can actually be peeled. The flavor is similar to a sweet potato. Varieties: ‘Butterbush’ Early maturing bush variety. 1 to 2 lbs. ‘Early Butternut ‘(AAS winner) Matures fairly early, with a high yield 1 -3 lbs. ‘Gold Nugget’ Bush variety with strong squash flavor 1-3 lbs ‘Waltham’ (OP) Old favorite with a uniform, thick-necked 2 - 3 lbs.
	Cushaw (C. moschato) 100 - 110 days Cushaws are another large squash variety. They are bulb shaped with a slightly sweet, yellow flesh tends to be fibrous. They’re good for baking and for making pies. Varieties: ‘Stripped Cushaw’ or ‘Green Stripped Cushaw’ (H/OP) Disease resistant. 10-12 pounds
	Delicata (C. pepo) Delicata, also known as sweet potato squash, has creamy beige skin with dark green stripes. They are very easy to grow and have relatively short vines for a winter squash. Great baked. Varieties: ‘Cornell Delicata’ (AAS Winner) A recent introduction with the same great taste in a disease resistant bush habit. ‘Delicata’ (H/OP) The traditional favorite
	Hubbard (C. maxima) 110 days You can’t mistake a hubbard. They are large, irregularly shaped, blue/gray squash covered in bumpy ‘warts’. The yellow flesh is very moist and the extra hard skins help them keep for long periods, up to 6 months. skin 12 - 15 inches long and 10 - 15 lbs. Varieties: ‘Blue Hubbard’ (H/OP) This is the one you’ll find in stores. 10 - 15 lbs. ‘Chicago Warted Hubbard’ (H/OP) Still grown for its flavor. 10 - 15 lbs.
	Spaghetti (C. pepo) 70 - 115 days Spaghetti squash often grown as a novelty, but it’s actually very tasty. Rather blimp shaped, the skin is a cream white to golden yellow and the orange flesh is very fibrous and stringy. Halve the squash and then bake or microwave until soft. The stringy flesh can then be scraped out with a fork, making vegetable spaghetti. The more yellow or tan the skin, the more ripe and sweet the flesh. It grows on vigorous vines. Varieties: ‘Spaghetti’ - You’ll find variations on ‘spaghetti, but they’re all basically the same.
	Turban or Turk’s Cap (C. maxima) 110 days Turban squash are very distinctive, looking more like ornamental gourds than edible fruits. In fact, they are probably more popular for their decorativeness than for their taste, since the flesh is not that sweet even when ripe. Turbans are shaped like a large Buttercup, but most are orange or multi-colored (orange, green & white), with a very large knob on the flower end. The flesh is moister than most squash and is good in soups. Varieties: 'Turk’s Turban’ (H/OP) Has a shorter vine than the species Turban (8 - 10 feet)
H=Heirloom OP=Open Pollinated