Growing Squash

Squashes are among the most commonly grown garden plants. Summer squash can be eaten raw in salads, stir-fried, steamed, or cooked in various dishes. Winter squash can be baked, steamed, or boiled. They do well in practically all parts of Canada and U.S. where the soil is fertile and moisture sufficient.

Squash is easy to grow, and most varieties are prolific producers. The size of your garden may determine which squash varieties to grow. Bush squash requires a much smaller space, than vining squash varieties.

Most summer squashes require 45 to 50 days to maturity. Winter squashes range from 70 to 110 days or more. The larger fruited varieties, like Blue Hubbard, require the most time.

Although sensitive to frost, squashes are more hardy then melons and cucumbers. In the warmest parts of the South they may be grown in winter. The use of well-rotted composted material thoroughly mixed with the soil is recommended.  Squash plants should be grown in full sun.

Summer and winter squash perform best in fertile, well-drained soils containing high levels of organic matter. They also require full sun. Organic matter levels can be increased by incorporating well-rotted manure or compost into the soil. If a soil test has not been conducted, apply and incorporate 1 to 2 pounds (.5 to 1 kg) of an all-purpose garden fertilizer, such as 10-10-10, per 100 square feet (10 sq m) prior to planting.

Summer and winter squash are commonly planted in hills. Sow 4 to 5 seeds per hill at a depth of 1 inch (2.5 cm) in mid-May in central Iowa. Thin to 2 to 3 vigorous, well-spaced plants per hill when seedlings have 1 or 2 true leaves. The last practical planting date for summer squash is July 20. Winter squash must be planted by June 10.

They need a rich garden soil, and ample fertilizer. The soil should be well drained. A side dressing of fertilizer and regular feedings of fertilizer will significantly help the health of the plant and the size of the harvest.

Water regularly, especially during dry periods and the fruit growth stage. Water deeply. Like other garden vegetables, keep soil moist, not wet. It is important to note, that irregular watering, can result in pre-mature ripening of the fruit.

Control weeds by adding a layer of mulch or compost. This will also help to keep the soil cool during those hot summer days, and add additional nutrients to promote more and larger fruit.

Train vines to go in the direction you want them to go. Carefully, and slowly, turn vines as needed. Move them a little each day. Trim vines, removing tertiary vines to promote larger fruit growth. Bury vines with an inch or two of garden soil, to encourage secondary root growth.

All the summer squashes and the marrows must be used while young and tender, when the rind can be easily penetrated by the thumbnail. The winter squashes have hard rinds and are well adapted for storage.

Summer squashes are large, bushy plants. The fruit of summer squash are harvested when they are immature and have soft skins. Fruit can be stored for 1 to 2 weeks. There are several types of summer squash. These include zucchini (cylindrical, club-shaped fruit), crookneck (long, tapered fruit with curved necks), straightneck (bottle-shaped fruit with straight necks), and scallop (flattened, roundish fruit with scalloped edges).

Most winter squashes are large, vining plants. (Several semi-bush varieties are available to individuals with small gardens.) Fruit are harvested when they are mature and have hard rinds. Winter squash fruit can be stored in a cool, dry location for 1 to 6 months. Various sizes, shapes, and colors of winter squash are available. These include acorn, buttercup, butternut, and hubbard.

Summer varieties, should be gathered before the seeds ripen or the rinds harden, but the winter sorts will not keep unless well matured. They should be taken in before hard frosts and stored in a dry, moderately warm place, such as on shelves in a basement with a furnace. Under favorable conditions some varieties may be kept until midwinter.

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