Raw / fresh
Use cucumbers and tender young fruit raw in salads, pickles, snacks, and cold dishes where suitable.
Cucurbits
Squash, Winter growing guide
Long-season squash with hard skin and sweet, dense flesh. Stores for months. The butternut type is most popular. Needs lots of space.
7-14 daysGermination
80-110 daysHarvest
120 cmSpacing
2 cmSow depth
FullSun
TenderFrost
2.5 cm/weekWater
6-7pH
Planting calendar by climate
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| Climate | Sow | Transplant / Plant | Harvest |
|---|---|---|---|
| Tropical | Jan - Dec | Jan - Dec | Jan - Dec |
| Subtropical | Aug - Nov | Aug - Nov | Nov - Mar |
| Mediterranean | Sep - Nov | Sep - Nov | Dec - Mar |
| Temperate | Sep - Oct | Oct - Nov | Jan - Apr |
| Cool | Oct | Nov - Dec | Feb - Apr |
| Arid | Aug - Oct | Aug - Oct | Nov - Feb |
Cooking and eating ideas
A quick garden-to-table guide for using Squash, Winter after harvest.
Cooked
Grill, roast, saute, stuff, bake into fritters, simmer into curries, or cook mature squash and pumpkin.
Store / preserve
Pickle cucumbers, freeze cooked squash, cure storage pumpkins, or make relish and chutney.
Try: Pickles, Grilled slices, Pumpkin soup, Zucchini fritters.
Good companions
Corn, Beans, Nasturtium
Avoid near
Potato
Growing note
Cure harvested squash in warm sun for 10 days to harden skin for storage.
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