Winter Squash - Tahitian - Cucurbita moschata
Tender Annual Heirloom. It looks like a Butternut Winter Squash with a long neck, but the Tahitian keeps even longer, so you can cook with it for months into the winter. Can be eaten raw, and the unusually sweet flesh caramelizes when baked, with a string texture like Spaghetti Squash. Use this 8-30 lb. squash as a vitamin-filled ingredient in soups, muffins, ravioli filling, quick breads, and cakes.
Soil and Water: Provide squash plants with deep mounds of organic matter, rich soil, and heavy, even water. All squash are extremely frost sensitive, so use mulch to heat soils in early spring and row covers to protect from frost at both ends of the growing cycle, especially in short growing seasons.
Planting and Growing: Start seeds indoors 3-4 weeks before the last frost, or sow seed directly once soils are at least 70°F.
Harvesting and Storage: Harvest when stems begin to shrivel or you can no longer pierce the skin with a thumbnail, but be sure to harvest before the first hard frost. Cut squash from the vine leaving 2"-3" of stem attached. Allow to cure in the sun for 10 days to finish hardening the skins. Store in cool, dry conditions.
Did You Know? Tahitian islanders developed this squash from Central American seeds.
Soil Temperature: 70-95°F
Planting Depth: 3/4"-1"
Germination: 6-12 Days
Height At Maturity: 1'
Days to Maturity: 120-180 Days
Sun/Shade: Full Sun
Spacing After Thinning: 18"
Approx Seeds per ¼ lb: 1,375 Seeds
Peaceful Valley Farm & Garden Supply brand vegetable seeds from packs are guaranteed to germinate. Once the seeds have sprouted, please understand that Peaceful Valley cannot be held responsible for the many uncontrollable growing and climatic conditions that must be met to insure the success of your crop(s).
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