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Cucurbita pepo
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Growing Instructions
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Sow seeds outside in 12” diameter hills once the danger of frost has passed
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Hills should be spaced 6’ apart in all directions
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Seeds should be planted at a depth of 1” or in a group of 6-8 per hill
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Full sunlight is best
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Ready to harvest in approximately 45-65 days
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Tips & Tricks
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Best eaten when squash is less than 8” in length
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To seed save wait until squash is no longer edible, very large and with a hardened skin
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Seed Saving
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Select a fully ripened squash, cut it open, and scoop out all seeds and pulp
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Place seeds in a large jar and fully cover with water
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Allow seeds to sit in water for about 24 hours, viable seeds will sink to the bottom of the jar, while bad seeds and the remaining pulp will rise to the top
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Once everything has separated, dispose of the pulp and bad seeds on the surface of the water
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Fully rinse the remaining seeds in cold water
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Allow seeds to dry in a dark area for two to three days, or until completely dry
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Once dry, wrap seeds in a small paper envelope and place in sealed container
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Seeds should be stored in a cool, dry place and are viable for up to six years, storing in the refrigerator works well
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