Pumpkins and Winter Squash

Pumpkins produce large, sprawling vines that take up a lot of space in the garden. Some pumpkin varieties are bush or semi-vining types that take less space but still spread. Numerous varieties exist that range widely in size, color, shape, eating quality, and other characteristics. Most decorative types are not flavorful for eating purposes.

Pumpkins and winter squash can be safely planted after all danger of frost is past in early to mid-May and the soil temperature is at least 60°F. For pumpkins, most growers prefer to plant in early to mid-June to ensure that pumpkins do not mature too early. June-planted pumpkins are ready for harvest in early October.
Pumpkin vines need 50 to 60 square feet per hill — 1 to 2 plants — and standard vining types should be planted about 4 to 5 feet apart in 12-foot rows. Small or semivining pumpkins and winter squashes can be planted 3 to 4 feet apart in 6-foot rows. Plant seed about an inch deep.

Some smaller fruited gourds and pumpkins can be grown on a trellis or cage, although they will need help to start climbing. Most winter squashes, even larger fruited types, can do well on a trellis due to their strong stems and vines. However, not all varieties of squashes and pumpkins will perform well when trellised.

• Sunlight: Pumpkins need full sunlight for best growth and production. Provide a minimum of 8 hours or more of sunlight per day.
• Watering: Pumpkins need adequate moisture during fruit set and while the pumpkins are growing to reach maximum size. Water thoroughly during flowering and early fruit development.
• Soil and Fertilization: After the vines develop runners, side dress with a nitrogen fertilizer (21-0-0) using 1-2 tablespoons per plant or mound. Incorporate the fertilizer at least 6 inches away from the plant.
• Transplanting: Pumpkins are typically seeded directly into the garden and not transplanted.
• Pests and Diseases: Powdery mildew can be a serious disease for pumpkins and winter squashes. Choosing a variety that is highly resistant to the disease will increase the chances of a successful crop with minimal fungicide treatment needed. Aphids, squash bugs and squash vine borers can be major insect pests and can decimate a plant. For information on controlling squash vine borers check out this Kansas Healthy Yards video. To learn how to control squash bugs check out this K-State publication. For more information on controlling aphids use this K-State Publication. Pumpkins and squashes have both male and female flowers. Only female flowers develop into fruit; male flowers outnumber female flowers and appear first. Bees transfer pollen from male to female flowers. Use care in application of pesticides that may kill bee populations.

Pumpkins and winter squash are ready for harvest when the skin is tough and hard and the stem no longer “leaks” when cut from the vine. Check the development by trying to penetrate the skin with your fingernail. Cut the stem with a sharp knife or pruning shears.

Immediately after harvesting, allow winter squash and pumpkins to further dry by storing them at 70 to 80°F in a dry location for 2 to 3 weeks before moving them to storage areas such as a basement where temperatures are 50 to 60°F. This “curing” process allows the squash rind to toughen. Winter squash can be stored for 4 to 8 months. Storage temperatures of 50 to 60°F in a dry location out of direct sunlight will maintain pumpkins’ bright color. Squash and pumpkins can also be preserved for an extended use. To learn more check out the Center for Home Food Preservation's pumpkin website.

While we often think of pumpkins and squash as fall decorations or in pumpkin pie, they also can be used in a variety of different dishes.

Lasagna Stuffed Spaghetti Squash

Ingredients

Directions

1 small spaghetti squash ½ cup low-fat cottage cheese 2 Tbs parmesan cheese ⅓ cup marinara sauce ½ cup mozzarella cheese, divided ½ cup spinach ½ cup favorite vegetables (peppers, broccoli, etc.)

Preheat oven to 425 F. Using a large serrated knife, carefully cut spaghetti squash in half lengthwise. Use a spoon to scrape out and discard seeds. Place squash halves cut side down on parchment lined baking sheet. Cook squash for 35-45 minutes or until tender. Place rack in middle of oven and heat to broil. In a medium bowl, combine cottage cheese, parmesan, ¼ cup mozzarella, marinara and spinach. Use fork to scrape and separate the squash strands. Divide filling mixture among the 2 squash halves. Top with your favorite vegetable and sprinkle with mozzarella. Broil until cheese is golden-brown. Approximately 2-3 minutes.

Recipe Source: North Dakota State University Extension

Spaghetti Squash Chow Mein

Ingredients

Directions

1 large spaghetti squash ¼ cup soy sauce 3 cloves garlic, minced 2 tsp brown sugar 2 tsp freshly grated ginger ¼ tsp white pepper (or black pepper) 2 Tbs olive oil 1 onion, diced 3 stalks celery, sliced diagonally 2 cups coleslaw mix (shredded cabbage and carrots)

Cut a spaghetti squash lengthwise and scoop out seeds. Lay skin side up in a 9- by 13-inch glass baking dish, with ½ inch of water in the bottom of the pan. Bake at 400 F for 30 to 40 minutes, until flesh is very tender. Scoop out the flesh with a fork so it breaks apart into strings; set aside. In a small bowl, whisk together soy sauce, brown sugar, ginger and pepper; set aside. Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about three to four minutes. Stir in cabbage until heated through, about one minute. Stir in spaghetti squash and sauce mixture until well combined, about two minutes. Serve immediately.

Recipe Source: North Dakota State University Extension

Bean and Butternut Squash Chili

Ingredients

Directions

2 cups diced butternut squash (about ½ of a medium squash) 1 medium onion 1/2 pound extra-lean ground beef 1 cup or 1 (15-ounce) cans red kidney beans 1 cup or 1 (15-ounce) can black beans 3 cups or 1 (28-ounce) can chopped tomatoes 1 Tbs garlic powder 1 Tbs chili powder 2 tsp cumin 2 tsp onion powder 1 tsp red chili flakes 1 small bunch cilantro, leaves and stems separated Shredded cheese and non-fat sour cream for topping (if desired)

Spray Dutch oven or large pot with non-stick cooking spray. Peel and chop butternut squash into a medium dice (discard the skin and seeds) and set aside. Peel and dice onion. Place chopped onion and pepper in skillet. Cook ground beef and onion over medium heat in a non-stick skillet until meat is browned and onion is soft (about 5 minutes). Drain. Add butternut squash, undrained red kidney beans, undrained black beans, tomatoes, garlic powder, chili powder, cumin, onion powder, red chili flakes, and chopped cilantro stems to cooked ground beef and onions. Stir to mix well. Bring to a boil and cook slowly for 10-15 minutes. Stir several times to be sure chili is not sticking to the pot. (Temperature should reach 160°F.) Top with cheese and non-fat sour cream if desired. Garnish with cilantro leaves.

Recipe Source: North Carolina EFNEP