Growing Curcurbits - Squash, pumpkins, and gourds

Why is squash the plant of the month in November?

Well ... pumpkins and winter squash belong to this family and what is fall without pumpkins and Jack-O-Lanterns and butternut squash soup? And how could we ever have Thanksgiving dinner without pumpkin pie for desert? 

Pumpkins have come to represent the end of the harvest season and many have used these colorful "squash"  and other members of the cucurbit family for creating festive fall displays. 

Cool Shapes and Colors

Gourds, squash and pumpkins come in a wide variety of shapes, sizes and colors. Some of the new varieties of warted gourds look just like they've come out of a science fiction movie.

If you choose to grow your own pumpkins, gourds, and winter squash, you can not only decorate for fall, but you can use some of them in your favorite fall and holiday cooking recipes.
 

Mark's favorite varieties:

Gourds:

Crown of Thorns, Penguin, Speckled Swan, Birdhouse, Caveman's Club, and Big Apple.

Pumpkins:

Howdens, Dill's Atlantic Giant, and Racer.

Squash/Winter Squash: 

Sweet Dumpling, Acorn, Buttercup, Waltham, Butternut, Jarrahdale, Sunshine, Long Island Cheese, Turks Turban, Cinderella, Fairytale, and Blue Hubbard.

Harvesting and Storage

Gourds such as Big Apple, Bottle or Speckled Swan should be harvested with 2-3 inch stems after the vines die back. They can then be hung to dry in a well ventilated place. Curing and drying should take place slowly and can take 6 months to a full year at 50º - 60ºF. Temperatures above 60ºF may cause too much mold to grow.

Pumpkins must first be cured before they will store well. To cure pumpkins, store them in a warm, dry location at 70º - 80ºF for one to two weeks. After curing, they should be stored in a warm, dry area at 50º - 60ºF. These will keep for 2-3 months.

Fall and Winter Squash are best stored at 50º - 60ºF. Be sure to handle them carefully to avoid bruising and be sure they get good air circulation.

Mark's Favorite Recipe

Many of the squash and pumpkins can be used for cooking purposes.

One of Mark's favorite recipes for acorn squash, Butternut, or Buttercup squash is as follows:

• Wash and carefully cut the squash in half. Scoop out the seeds with a spoon. 
• Lay the cut side down in a baking dish with 1/2 inch of water and bake at 350ºF for 30-60 min. until tender.
• Remove the squash (be careful, the water is very hot) and place them in a baking dish, cut side up. 
• Brush the surface with butter and apply 1-2 tablespoons of brown sugar in each half. Add maple syrup, fruit, or applesauce in the scooped out area if desired. Top with a sprinkling of cinnamon. 
• Broil the squash at 450ºF until lightly browned. 

 Check your seed catalogs this winter and plan to grow some of
these really neat cucurbits next year!