Nan Fitzgerald
Jun 19, 2025
· Spacing: Bush type: 8-12” in rows 3-4’ apart, or hills of 3-4 plants, placing hills 5-6’ apart.
· Spacing: Vining type: 24-36” with rows 5-6’ apart. Spacing can be reduced with a trellis.
· Sheet mulch such as black fabric or plastic helps increase soil temps. A floating row cover such as Agribon can help protect young plants from pests like squash bugs – remove at flowering.
· If you’ve had squash vine borer issues in the past, try wrapping the lower stem in a strip of foil before planting, partially burying this collar.
HARVEST, CURING (OR NOT), and STORAGE
| C. pepo (acorn, spaghetti) | C. maxima (kabocha, hubbard, buttercup) | C. moschata (butternut) |
HARVEST | If picked fully mature, these varieties can be eaten at harvest.
ACORN squash can reach mature size & color about 2 weeks after fruit set, which is 40-50 days before they should be harvested! Check the ground spot – it should be dark orange, not lights green or yellow. Immature squash can develop sweetness in storage, but storage time & eating quality will be reduced. | 40-45 days after fruit set, while fruits are still bright and rind is at its hardest. Stems will appear corky. (This is before full seed maturation, but seeds will continue to mature in storage. If frost isn’t a danger and the plant still has healthy leaves, you can leave them to harvest later. Seed maturation during extended storage can eventually impact eating quality.) | 55 days after fruit set (about 3 weeks after skin turns tan) |
CURE | N/A | Starchy at harvest, so best to store 1-2 months for optimum flavor. EXCEPTIONS are mini- and red-skinned kabochas such as red kuri, which can be eaten sooner. | Storing for 60d at 55-60 degrees allows for starch to sugar conversion and also increases carotenoid content – flesh becomes deeper orange and more nutritious. |
STORE | Acorn: 2-3 months; spaghetti sometimes doesn’t store as well | 4-6 months | At least 4 months |