Avg seeds/pkt 32
This sweet and diminutive squash is delicious roasted with autumn spices, or with a savory treatment of Mediterranean, Asian, or Indian seasonings. The 6 inch long cream and green-streaked fruit is firm with skin that can be tender and edible. Since peeling the skin is unnecessary, this is a quick stove-to-table dinner choice. Split, seed, and roast, or, steam and mash. You can combine this squash with almost anything in your fridge.
When daytime temps reach 70°F for 7 consecutive days, sow into hills of compost-rich garden soil, in full sun in hills 3 feet apart. Press 4 seeds 1 inch into the soil and water well. Keep soil moist until germination. When seedlings have 2 sets of true leaves, clip off all but 2 plants per hill. Mulch and water deeply twice a week.
Delicata squash mature in 80 days. To harvest, clip the vine two inches from the fruit leaving a “handle” which will prevent the squash from losing moisture. Cure in a sunny or warm, dry place for 10 days and store them in a cool, dry spot for up to 3 months.
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