Pumpkins and Winter Squash in the Garden and the Kitchen

Winter squash includes many types: pumpkins, spaghetti, butternut, buttercup, acorn, Hubbard, delicata, and others. These are all in the cucurbit family. They all need long growing seasons (some over 100 days to harvest) and store well for long periods after being cured. 

Winter Squash in the Garden

Winter squash (including Cucurbita maxima, C. argyrosperma, C. moschata, C. pepo) is a versatile and nutritious crop well-suited to Pennsylvania's climate when managed carefully. With proper attention to site selection, soil preparation, planting, pest management, and harvest practices, gardeners can reliably produce high-quality, delicious, and nutritious fruit.

Winter squash thrives in well-drained, fertile soils with a pH between 6.0 and 6.8. This crop will benefit from the addition of organic matter, such as compost or well-rotted manure, to improve structure and water-holding capacity. Because squash is sensitive to waterlogging, raised beds or sandy loams are preferable to heavy clays. Squash requires full sun, ideally receiving at least 6 to 8 hours of direct sunlight daily.

Squash is a warm-season crop that must be planted after the danger of frost has passed. In Pennsylvania, this generally means direct seeding in late May through early June, depending on the region. Soil temperatures should be at least 65°F for successful germination. Seeds are typically sown 1 inch deep, with vining varieties spaced 4 to 5 feet apart in rows 6 to 8 feet apart. Bush types may be planted closer, 3 to 4 feet within rows and 4 to 6 feet between rows.

Winter squash is a heavy feeder, particularly of nitrogen and potassium. Soil tests, available through your county's Penn State Extension Office, should guide fertilizer applications. Remember that excess nitrogen can delay fruit maturity and reduce storage quality, so balanced fertility is key. More is not better.

Adequate moisture is crucial during germination, flowering, and fruit set. Squash requires 1 to 2 inches of water weekly, provided either by rainfall or supplemental irrigation. Drip irrigation is preferred, as overhead watering can increase the risk of foliar disease. Mulching with straw or plastic helps conserve soil moisture and suppress weeds. This crop is shallow-rooted, so be gentle with weeding (mechanical cultivation) to avoid root damage.

Common insect pests include squash vine borer, cucumber beetles, and squash bugs. These can transmit diseases or directly damage vines. Crop rotation, row covers, and timely removal of infested vines are practical management tools. Powdery mildew and downy mildew are frequent fungal problems, especially in humid midsummer weather. Selecting resistant varieties, ensuring good air circulation, and applying fungicides when necessary are recommended.

Harvesting and Curing – Between the Garden and the Kitchen

For most varieties, harvesting occurs from September to October, before the first hard frost. The ideal scenario is to let them completely ripen on the vine and harden off in the field. When ripe, pumpkins and winter squash turn the appropriate colors for their variety, uniformly across the entire fruit. For most pumpkins, that will be a vivid orange. While ripe pumpkins will have hard, shiny shells that can't be punctured easily with your fingernail, the shells of other winter squash will lose the glossiness of youth as their rinds become harder and more durable. Vines start to dry and wither from maturity (not disease) and slowly die back, exposing the beautiful abundance hiding beneath their leaves. At this point, stems can be cut with a knife or cutters, leaving 3 or 4 inches of precious "handle" attached to the pumpkin, but just a one-inch stub for other winter squash. This "handle" should never be used to lift or carry the fruit because it can be easily broken off. A broken "handle" would not only ruin the pumpkin's aesthetics but also create an entrance for bacteria and disease, encouraging rot and other premature spoilage. Handle the fruits delicately because marks, bruises, or punctures to the skin will shorten precious storage time.

Harden off the squash for about seven to fourteen days by letting them sit in the field if conditions are favorable. You can also lift the fruit off the ground and place it in single layers in a dry, well-ventilated spot. Ideally, hardening off conditions boast temperatures of 80° to 85°F with 80 to 85% relative humidity. Once cured, your unmarked and intact squash can then be put into long-term storage in a cool, well-ventilated area with temperatures from 50° to 60°F and relative humidity from 50 to 75% (this prevents shriveling). Resources say storage time is two or three months for most squash, with acorn being shorter (five to eight weeks), and Hubbard being longer (five to six months). Temperatures should not be allowed to drop below 50°F. Exposure to temperatures lower than that can cause chilling injury. Those fruits should be used immediately because storage is predictably unreliable. An important key to successful storage is frequent and proper inspection. If a spot appears on the rind, carve out that spot and bake or otherwise process the remaining squash.

Unripe pumpkins can continue to ripen off the vine, provided they have started to turn orange. If you are impatient and must have that pumpkin sitting on the porch now—or if the perfectly shaped pumpkin at the farmer's market still has some green on it—go ahead and harvest! Also, if disease or pests are damaging the vines, or there is a threat of a hard freeze, it's time to bring those pumpkins in. Pumpkins can survive a light frost that will damage vines, but a hard freeze (less than 28°F) will weaken the rind and give bacteria an entry, which can shorten storage time significantly. The semi-ripened fruits should be cut off the vines and set to cure in a well-ventilated space with temperatures from 80° to 85°F and relative humidity between 80 and 85%. Semi-ripened fruits do not store well.

As with everything, there are always exceptions to the rule. For instance, curing acorn squash may actually be detrimental since the skins are thinner and more delicate, and storage time is already the shortest of all the squashes.

Do not attempt to store fruit that has been bruised or punctured, as that is a recipe for failure. If they can’t be used in the kitchen immediately, they should be composted.

Winter Squash in the Kitchen

Winter squash is incredibly versatile in the kitchen. It can be frozen, dried, and canned (only follow research-based methods and recipes). Pumpkin and squash can be used in everything from appetizers, hearty soups, stews, casseroles, salads, gratins, breads, pies, beverages, and desserts. Recipes are easily found. Several sites are listed at the bottom of this article.

In addition to being versatile, they are incredibly nutritious. Winter squashes are high in vitamins B6 and C, minerals magnesium and potassium, fiber, and carotenoids, such as beta carotene, lutein, and zeaxanthin.

When preparing food in the kitchen, always start with clean counters and utensils. Wash your hands for 20 seconds and dry with a single-use paper towel.

All types of winter squash are easily frozen. I prefer to bake my squashes, mash or puree their pulp, measure portions into freezer bags or other freezer-quality containers, label with the amount of pulp and date, and place in the freezer. (Spaghetti squash does not need to be mashed!) When ready to use, remove the bag with the amount required for the recipe and thaw in the refrigerator.

There are no research-based recipes for home-canning pureed pumpkin (or other winter squash), nor are there safe recipes for home-canned pumpkin butter. You can, however, make pureed squash or pumpkin butter and freeze it. You can process cubed pumpkins in water and other winter squash to be shelf-stable in jars, but only in a pressure canner, following a research-based recipe and process. For more detailed information on preserving, see Let's Preserve Squash and Pumpkins.

Drying pumpkin by making a spicy pumpkin leather with added honey and spices can be another fun option. And don't forget about the seeds. Roasted seeds are both healthy and tasty. To roast, take dried pumpkin seeds (or any other winter squash seed) and toss them with oil and/or salt. Adding spices, like cinnamon, can make them more appealing to school-age children. Roast in a preheated oven at 250°F for 10 to 15 minutes.

Properly handled and stored, your winter squash and pumpkin harvest can be enjoyed for many long months in a multitude of delightful ways.

Recipes

Orange Honeyed Acorn Squash

Orange juice, honey, butter, and spices are the perfect pairing for acorn squash. Enjoy this recipe with your favorite protein foods.

Yield: 6 Servings

Time: 70 Minutes

Ingredients

• 3 acorn squash (small)
• 1/8 cup orange juice (2 Tbsp.)
• 1/4 cup honey*
• 2 Tbsp. butter or margarine
• 1/8 tsp. nutmeg (optional)

Instructions

1. When preparing food in the kitchen, start with clean counters and utensils. Wash your hands for 20 seconds and dry with a single-use paper towel.
2. Preheat oven to 400°F.
3. Cut the squash in half. Remove seeds and place halves in a shallow baking pan.
4. Add 1 tablespoon of the margarine to each squash half. Sprinkle with nutmeg, if desired.
5. Combine orange juice and honey. Mix well. Put some of the orange juice/honey mixture in each squash cavity.
6. Cover the squash and pan loosely with aluminum foil to keep steam in and speed cooking.
7. Bake 30 minutes. Remove foil and bake 30 minutes more, until squash is tender.

*Children under the age of one should not consume honey.

Source: USDA MyPlate

Chicken Alfredo Spaghetti Squash

Ingredients

• 1 medium spaghetti squash (4 pounds)
• 2 Tbsp. olive oil, divided
• 1 tsp. Italian seasoning
• 2 cups water
• 8 oz. roasted or grilled chicken breast, cubed
• 1 tsp. garlic, minced
• 1 cup Alfredo sauce, reduced fat
• ½ cup Italian cheese blend

Instructions

When preparing food in the kitchen, start with clean counters and utensils. Wash your hands for 20 seconds and dry with a single-use paper towel.

Cut the squash in half lengthwise; remove the seeds. Brush each half with ½ Tbsp. olive oil. Sprinkle with Italian seasoning. Place squash in a slow cooker with the cut side up. Add water to the slow cooker. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until the squash is easy to shred. If using canned chicken, drain and rinse to remove excess sodium. Heat 1 Tbsp. olive oil over medium heat in a skillet. Add chicken and garlic. Cook for about 6 minutes or until heated through (165°F). Remove squash from slow cooker and carefully shred with a fork, saving the skins. The strands should start to look like spaghetti. Place in a large bowl. Mix in cooked chicken. Add Alfredo sauce to the chicken and squash mixture. Stir until combined. Place the mixture back into the skins on a baking sheet. Top with cheese. Place under broiler for approximately 5 minutes or until cheese is golden brown. Remove mixture from skins or serve as boats.

Makes four servings. Each serving has 420 calories, 20 g fat, 28 g protein, 37 g carbohydrate, 7 g fiber, and 540 mg sodium.

Source: North Dakota State University

Resources

For further information on preserving winter squash and for more recipes:

Let's Preserve: Squash and Pumpkins

Freezing Winter and Summer Squash

National Center for Home Food Preservation: Pumpkin Seeds

National Center for Home Food Preservation: Vegetable Leathers

University of Illinois Extension: 8 Winter Squash Recipes

University of Missouri Extension: Winter Squash

North Dakota State University: Let's Enjoy Winter Squash