Winter Squash

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Image of an assortment of Squash from the SILT landowners guide.

Winter squash tends to be a heavy producer. It can be steamed, baked, fried, boiled or eaten raw. For growers, its ability to be stored up to 6 months in a cool, dry place offers sales into the winter months. This crop is best started in peat pots or direct seeded to mitigate root disturbance. Insects love this plant, so kaolin clay or row covering may be necessary for best results.

Initial Costs

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Considerations:
  • Mulching
  • Pest control
  • Storage
Cream of the Crop Resources:

ATTRA Sustainable Agriculture Program – Squash