Winter Squash

Acorn-group winter squashes — including acorn and delicata types — are compact to vining Cucurbita pepo cultivars prized for their sweet, dense flesh and thin, edible skin. Fruits range from 0.5 to 1.5 kg and develop deep chestnut, honey-like flavour as they cure. They thrive in warm, well-drained soil with full sun and a long, frost-free growing period. Varieties are among the most productive and storage-friendly winter squashes available to Nordic growers.

Growing

Start seeds indoors 3 weeks before transplanting, sowing 2–3 seeds per 10 cm pot at 2–3 cm depth. Maintain soil temperature above 18 °C for reliable germination, which takes 7–14 days. Pot on or thin to one strong seedling. Transplant outdoors once nights stay reliably above 15 °C and all frost risk has passed. Space plants 40–80 cm apart in rows 90–130 cm apart, or allow 60 cm all round in open beds. For direct sowing, wait until soil reaches 18 °C and sow 2 seeds per station at 2–3 cm depth, thinning to one after germination.

Care

Water deeply and consistently, targeting the root zone rather than leaves to reduce mildew risk. Once vines are established, apply a balanced vegetable feed every two weeks, switching to a low-nitrogen, higher-potassium feed once flowers appear. Pinch out the growing tip of each vine after 3–4 fruits have set to concentrate energy into those fruits. Weed by hand close to the base to avoid disturbing shallow roots. Mulch generously around plants to retain moisture and suppress weeds. Remove any damaged or mildewed leaves promptly.

Harvest

Harvest when the skin has hardened to a deep, even colour and resists puncture by a thumbnail — for delicata types, the green stripes fade to a tan or copper tone at full ripeness. The corky stem should be dry and beginning to shrink. Cut fruits with 5 cm of stem attached using a sharp knife or secateurs. Leave harvested squash in a warm, airy spot for 10–14 days to cure the skin before moving to long-term storage.

In the kitchen

Halve and roast at 200 °C until the flesh is caramelised and tender, about 35–45 minutes. Delicata and acorn types can be sliced into rings and roasted skin-on, as the skin is fully edible when cooked. Use the flesh in soups, gratins, risottos, and curries. The natural sweetness pairs well with butter, sage, nutmeg, and chilli. Seeds can be rinsed, tossed in oil and salt, and roasted as a snack.

Storing

Cure freshly harvested squash at 27–30 °C for 10–14 days to harden the skin, then move to a cool, dry, well-ventilated location at 10–15 °C. Properly cured fruits keep for 3–6 months. Do not refrigerate whole squash — cold damages the flesh. Cut squash keeps refrigerated for up to 5 days wrapped in film. Cooked flesh freezes well for up to 12 months.