This attractive Acorn Squash is a winter variety with pale orange skins and creamy white flesh. The fruits are produced in abundance, each weighing up to 700g. As the name suggests, they make a delicious alternative to traditional baked potatoes, but can also be roasted or used in warming soups. Squash Baked Potatoes is also a great source of potassium, iron, and other vitamins and minerals. Height: 60cm (24″). Spread: 100cm (39″).

Sowing

Sow squash seed indoors from April to May for transplanting later on. Sow squash seeds on their sides in small 7.5cm (3″) pots of seed compost at a depth of about 2cm (). Place in a propagator or seal pots inside a plastic bag at a temperature of 20-25C (68-77F) until germination which takes 5-7 days. Do not exclude light, as this helps germination. Once germinated, grow squash on in cooler conditions until all risk of frost has passed and squash plants are large enough to be transplanted outdoors. Gradually acclimatise them to outdoor conditions over 7 10 days before planting squash outdoors in warm, well drained, humus rich soil in full sun. Choose a spot that receives at least 6 hours of direct sun per day.

Alternatively direct sow squash seeds outdoors from May once the soil has warmed at a depth of 2cm () and a distance of 90cm (36) apart. Sow 2 seeds per hole and thin out the weakest seedling per station after germination. Ideally grow under cloches until squash plants are established.

More Info

Water squash regularly do not allow the soil to dry out as this will impair their development. Hoe between plants regularly to prevent weeds from establishing. Squash appreciate an application of a high potash fertiliser every two weeks during the growing season. Harvest squash in late summer and autumn, before the first frosts, when the skin has hardened and the fruits start to crack near to the stem. Harvest squash by cutting each fruit from the stem leaving several inches of the stem attached.