Squash are an easy way for a
household to grow
satisfying, nutritious, and tasty food
that stores all winter without a big investment of time or money.
Any place that is dry and not too hot will do for storage, but handle your squash carefully while harvesting to avoid bruises, which will rot.
Check them often, and note how long they can be expected to last.
Squash can be either bush or vining.
Vining varieties are more vigorous with big root systems that can go deep for nutrients. They are big plants but can be trellised or climb up a fence, teepee, or even a tree. Bush varieties are usually earlier.
Squash love organic matter. The edge of a compost or manure pile or where autumn leaves were piled is ideal. Harvest when the vines die, the stem dries up completely, or frost threatens, whichever comes first. Flavor improves markedly if the squashes are cured--2 weeks for pepos; a month for maximas and moschatas (room temperature is fine.)
How do I choose? If you are wondering whether you will like a variety, one thing to note in the description is whether it is a moist or dry-fleshed type. Another is the degree of sweetness. You might buy a couple in the grocery store to get an idea of their flavors. Size is a consideration, but remember you can cook a big squash whole and freeze some--cooked squash can go in the freezer with no preparation at all.
Curcurbita spp. W, H/Matures 11-17/Harvest 4+/Yields 50-350/Spacing 12-16"