Winter squash are also warm season vegetables, but unlike Summer squash, their skin is hard…making them good for storing. They will take longer to develop and will be ready to harvest in Fall.
- Butternut, Waltham: (90 days) High yields and nutty flavor. Great for baking. 9” squash cook up sweet and tender. Long Storing.
- Acorn, Table Ace: (70 days) Semi-bush plants yield 4”-5” black-green fruit with excellent flavor.
- Patty Pan, Early White: (50 days) Heirloom. Grown by Native Americans. Flat, white, prolific! Good fried or baked. Also known as a white scallop squash.
- Spaghetti: (100 days) Oblong, 8” yellow squash. Harvested in late summer/early Fall. Stores for several months in a cool, dry location.