Squash, a globally grown Cucurbitaceae family vegetable, is available in many varieties including summer squash, winter squash, pumpkins, and gourds. Important to both backyard gardeners and commercial farmers is their sprawling vine characteristics, the number of squash harvested per plant, the typical density of squash plants on a single acre of farmland, and the expected yield per acre.
Archeologists discovered that squash was grown first in central and south America some 9,000 years ago, just after the last ice age. Squash held immense value for the native people of the Americas, influencing not only their food consumption but also deeply intertwining with their cultures. The Native Americans also used squash for medicinal purposes, and the seeds were used for making oil.
Summer squash refers to a variety of squash that is picked in its early growth stage, when the skin remains soft and fit for consumption. It is generally smaller and more delicate than winter squash. Summer squash has a thin, edible skin and soft seeds. Numerous variations of summer squash exist, notable ones being zucchini, yellow squash, and pattypan squash. These diverse types exhibit differences in their shape, size, and color. The growth pattern of summer squash plants is sprawling, which can occupy a significant amount of garden space. They typically produce between 3-5 squash per plant. Typically, one can expect to cultivate around 1,500 to 2,500 summer squash plants per acre. The resultant produce per acre usually lies within the range of 7,500 to 12,500 pounds. Common varieties and types of summer squash, their detailed description of plant and fruit, and their uses in cooking include:
Summer squash refers to a variety of squash that is picked in its early growth stage, when the skin remains soft and fit for consumption. It is generally smaller and more delicate than winter squash. Summer squash has a thin, edible skin and soft seeds. Numerous variations of summer squash exist, notable ones being zucchini, yellow squash, and pattypan squash. These diverse types exhibit differences in their shape, size, and color. The growth pattern of summer squash plants is sprawling, which can occupy a significant amount of garden space. They typically produce between 3-5 squash per plant. Typically, one can expect to cultivate around 1,500 to 2,500 summer squash plants per acre. The resultant produce per acre usually lies within the range of 7,500 to 12,500 pounds. Common varieties and types of summer squash, their detailed description of plant and fruit, and their uses in cooking include:
Yellow squash is another popular variety of summer squash. It has a similar shape to zucchini but has a bright yellow skin. The flesh of yellow squash is creamy white and has a slightly sweeter flavor than zucchini. Yellow squash plants have a spreading vine habit and can grow up to 3-4 feet long. These plants yield large, oblong fruits, potentially reaching up to 10 inches in length. Much like zucchini, yellow squash is a versatile ingredient in numerous recipes, with a particular fondness in Southern and Cajun cooking.
Pattypan squash is a unique variety of summer squash that has a distinctive round or scalloped shape. Its color spectrum spans from white and yellow to green hues. The flesh of pattypan squash is creamy white and has a slightly sweet, nutty flavor. Pattypan squash plants have a spreading vine habit and can grow up to 2-3 feet long. The plants grow between 10 and 15 small, round fruits that are typically harvested when they are about 4 inches in diameter. This squash if often uses as a stuffer, much like a hollowed-out bell peppers and baked.
Crookneck squash is a variety of summer squash that has a distinctive curved shape. It has a bright yellow skin and a creamy white flesh with a slightly sweet flavor. Crookneck squash plants have a spreading vine habit and can grow up to 2-3 feet long. These plants bear petite, round fruits that are typically harvested at a diameter of 2 to 3 inches. Pattypan squash finds its way into numerous dishes, including salads and stir-fries, or simply used as a decorative garnish.
Chayote squash is a unique and versatile variety of summer squash that is popular in Latin American cuisine. This squash variety showcases a pear-like fruit, coated with a thin, light-green skin. Its solid, white interior flesh imparts a subtly sweet and nutty taste. Chayote squash plants have a spreading vine habit and can grow up to 20 feet long. The plants produce many small fruit that can be harvested when they are 3-4 inches in length. Chayote squash is primarily used in soups.
Winter squash refers to the variety of squash that is picked when it has fully ripened, characterized by its tough, inedible skin. It is generally larger and more robust than summer squash. Winter squash has a tough skin and hard seeds, which are usually removed before cooking. A diverse range of winter squash types exists, including notable varieties such as butternut squash, acorn squash, and spaghetti squash. These types exhibit distinct differences in their shape, size, and color. Winter squash plants also have a spreading vine habit, and they typically produce between 2-3 squash per plant. Of particular interest to farmers, an acre produces 10,000 pounds of winter. Common varieties of winter squash, their detailed description of plant and fruit, and their uses in cooking include:
Butternut squash is by far the best tasting and most popular squash to prepare and serve at Thanksgiving. It has a distinctive bell-shaped fruit with a smooth, tan skin and sweet, creamy orange flesh. Butternut squash plants have a spreading vine habit and can grow up to 10-15 feet long. The plants produce large, oblong-shaped fruit that can weigh up to 5-6 pounds. Butternut squash is usually halved lengthways and baked.
Acorn squash is another popular variety of winter squash. It has a distinctive acorn-shaped fruit with a ribbed, dark green skin and bright orange flesh. Acorn squash plants have a spreading vine habit and can grow up to 8-10 feet long. The plants produce small, round fruit that can weigh up to 2-3 pounds. Acorn squash is usually roasted and then cut up into little squares for casseroles, soups, and stews.
Spaghetti squash is a unique variety of winter squash that has a stringy, spaghetti-like flesh when cooked. It has a cylindrical fruit with a smooth, yellow skin and mild, nutty flavor. Spaghetti squash plants have a spreading vine habit and can grow up to 8-10 feet long. The plants produce oblong-shaped fruit that can weigh up to 5-6 pounds. Spaghetti squash is often baked or boiled and served with tomato sauce, herbs, and cheese.
Spaghetti squash is a unique variety of winter squash that has a stringy, spaghetti-like flesh when cooked. It has a cylindrical fruit with a smooth, yellow skin and mild, nutty flavor. Spaghetti squash plants have a spreading vine habit and can grow up to 8-10 feet long. The plants produce oblong-shaped fruit that can weigh up to 5-6 pounds. Spaghetti squash is often baked or boiled and served with tomato sauce, herbs, and cheese.
Kabocha squash is a unique and versatile variety of winter squash that is popular in Japanese cuisine. It has a round, squat fruit with a green or orange skin and dense, sweet flesh. Kabocha squash plants have a spreading vine habit and can grow up to 10-15 feet long. One plant can produce up to 5 squash weighing 4 pounds. Kabocha squash is often used in soups, stews, and tempura.
Rarely recognized as a winter squash, pumpkins grow much larger and rounder than other types of squash. They are often used for decoration during Halloween and Thanksgiving, but they can also be cooked and eaten. Pumpkins have a tough skin and hard seeds, which are usually removed before cooking. The Halloween pumpkin, the jack-o'-lantern, is the most recognized pumpkin in the United States. Pumpkins have a spreading vine habit, and they typically produce between 1-2 pumpkins per plant. Commercial pumpkin growers' plant 2,000 pumpkin plants per acre, which on average produces 10,000 pumpkins per acre weighing 100,000 pounds. Common varieties of pumpkins, their detailed description of plant and fruit, and their uses in cooking include:
Rarely recognized as a winter squash, pumpkins grow much larger and rounder than other types of squash. They are often used for decoration during Halloween and Thanksgiving, but they can also be cooked and eaten. Pumpkins have a tough skin and hard seeds, which are usually removed before cooking. The Halloween pumpkin, the jack-o'-lantern, is the most recognized pumpkin in the United States. Pumpkins have a spreading vine habit, and they typically produce between 1-2 pumpkins per plant. Commercial pumpkin growers plant 2,000 pumpkin plants per acre, which on average produces 10,000 pumpkins per acre weighing 100,000 pounds. Common varieties of pumpkins, their detailed description of plant and fruit, and their uses in cooking include:
Giant pumpkins are a unique variety of pumpkin that are often grown for competitions or for display. They have a large, round fruit with a smooth, bright orange skin and dense, fibrous flesh. Giant pumpkin plants have a spreading vine habit and can grow up to 20-30 feet long. The plants grow one or more 500-pound pumpkins, bigger if just one pumpkin is left growing on the vine. Giant pumpkins are often used for display at fairs and festivals but are not typically used for cooking due to their large size and tough flesh.
Peanut pumpkins, also known as Thai pumpkin, are a popular variety in Southeast Asian cuisine. They have a round or oblong fruit with a mottled green and yellow skin and sweet, creamy flesh. Peanut pumpkin plants have a spreading vine habit and can grow up to 10-15 feet long. Peanut pumpkin varieties produce several small to medium-sized fruit. Peanut pumpkins are often used in curries, stews, and other savory dishes.
Sugar pumpkins, also known as pie pumpkins, are a smaller and sweeter variety of pumpkin. They have a round or oblong fruit with a smooth, deep orange skin and creamy, sweet flesh. Sugar pumpkin plants grow several vines out from the center of the plant. Each vine can grow to 20 feet or more and produce several 10-pound pumpkins. Sugar pumpkins are the number one choice for pumpkin pies, breads, cookies, and rolls.
White pumpkins are a unique and increasingly popular variety of pumpkin. They have a round or oblong fruit with a smooth, white, or pale-yellow skin and dense, creamy flesh. White pumpkin plants have a spreading vine habit and can grow up to 10-15 feet long. Pumpkin growers can expect to find 2 or 3, thirty-pound fruit growing on the vine. White pumpkins are primarily used for decoration.
Miniature pumpkins are a smaller and decorative variety of pumpkin. They have a round or oblong fruit with a smooth, bright orange or white skin and sweet, dense flesh. Miniature pumpkin plants have a bush habit and are compact, growing up to 2-3 feet wide. The plants produce small, round fruit that can weigh up to 1-2 pounds. Miniature pumpkins are used as a decoration in Thanksgiving centerpieces and displays.
Jarrahdale pumpkins are a unique and flavorful variety of pumpkin that originated in New Zealand. They have a flattened, ribbed fruit with a smooth, blue-grey skin and dense, sweet flesh. Jarrahdale pumpkins grow large, about 40 pounds. Jarrahdale pumpkins are often used n culinary applications such as pumpkin soup, pumpkin pie, and other baked goods. The interior flesh is orange and has a sweet, nutty flavor that is popular for holiday meals.
In addition to their culinary uses, Jarrahdale pumpkins are also prized for their decorative qualities. Their unique blue-green skin and flattened shape make them a popular choice for fall displays, especially when paired with other colorful gourds and pumpkins.
When selecting a Jarrahdale pumpkin, look for one that is firm, heavy for its size, and free of blemishes or soft spots. These pumpkins have an excellent shelf life, able to be stored in a cool, dry, dark place for the entire winter.
Gourds are a type of squash that are grown for their ornamental value. Gourds grow to form many shapes that make them ideal for decoration. Gourds have a hard, woody skin and are not typically eaten. The popular gourds, include birdhouse gourd, bottle, and snake gourd. Gourds have a spreading vine habit, and they typically produce between 2-3 gourds per plant. Commercially, gourds are grown to hang from elevated trellises typically made of wood. A trellises acre can produce between 9 and 10 thousand gourds. Common varieties of gourds, their detailed description of plant and fruit, and their uses include:
Birdhouse gourds are the most popular because they can be shaped, hollowed, painted, and hung from tree branches as natural birdhouses. They have a large, round fruit with a hard, tan-colored shell and fibrous, white flesh. Birdhouse gourd plants have a spreading vine habit and can grow up to 20-25 feet long. The plants produce large, round fruit that can weigh up to 5-10 pounds. Birdhouse gourds are often dried and used to make birdhouses, bowls, and other decorative items.
Bottle gourds are another popular variety of gourd that are often used for crafting. They have a long, narrow fruit with a hard, pale green or tan-colored shell and fibrous, white flesh. Bottle gourd plants have a spreading vine habit and can grow up to 20-25 feet long. The plants produce long, cucumber like fruit that can weigh 15 pounds or more. Bottle gourds are often dried and used to make bottles, bowls, and other decorative items.
Snake gourds are grown primarily in Asia. They have a long, slender fruit with a hard, green, or white-colored shell and firm, white flesh. Snake gourd plants have a climbing vine habit and can grow up to 20-30 feet long. The plants produce 4 foot long, snake-like fruit that can be used to prepare traditional medicine treatments or as an ingredient in soups, stews, and curries.
Dipper gourds are a decorative variety of gourd that are often used to make ladles and other utensils. They have a large, round fruit with a hard, pale green or tan-colored shell and fibrous, white flesh. Dipper gourd plants have a spreading vine habit and can grow up to 20-25 feet long. The plants produce large, round fruit that can weigh up to 5-10 pounds. Dipper gourds are often dried and hollowed out to make ladles, spoons, and other utensils.
Calabash gourds are a versatile and widely used variety of gourd. They have a long, bulbous fruit with a hard, green, or tan-colored shell and fibrous, white flesh. Calabash gourd plants have a spreading vine habit and can grow up to 20-25 feet long. The plants produce long, slender fruit weighing 10 pounds or more. Calabash gourds are often used to make bowls, musical instruments, and other decorative items.
Hybrid squash are varieties that are created by crossbreeding different types of squash to produce a new variety with specific characteristics, such as disease resistance or improved flavor. Examples include the delicata squash and the kabocha squash. Hybrid squash can have a spreading vine habit or a bush habit, depending on the specific variety. The number of squash per plant and the yield per acre can vary depending on the specific hybrid squash variety. Common varieties of hybrid squash, their detailed description of plant and fruit, and their uses in cooking include:
Buttercup squash is often confused with butternut squash, but they are not the same. Buttercup has a round, slightly flattened fruit with a dark green skin and sweet, dense flesh. Buttercup squash plants have a spreading vine habit and can grow up to 10-15 feet long. It is used as a hearty ingredient for soups.
Honeynut squash is a relatively new hybrid variety that is a cross between the butternut squash and the buttercup squash. It has a small, oblong fruit with a deep tan skin and sweet, nutty flesh. Honeynut squash plants have a spreading vine habit and can grow up to 8-10 feet long, each producing several 2 pound fruits all along the vine.
Carnival squash is a popular hybrid variety that is a cross between the acorn squash and the sweet dumpling squash. It has a round, slightly flattened fruit with a mottled green and orange skin and sweet, nutty flesh. Carnival squash plants have a spreading vine habit and can grow up to 10-15 feet long. This squash is often included with potatoes, turnip and carrots in oven roasted dishes, soups, and stews.
Tetsukabuto squash is a popular hybrid variety that is a cross between the butternut squash and the kabocha squash. It has a round, slightly flattened fruit with a dark green skin and sweet, dense flesh. Tetsukabuto squash plants have a spreading vine habit and can grow up to 10-15 feet long. The fruit of a Tetsukabuto squash weighs between 5 and 6 pounds.
Specialty squash are varieties that are less commonly grown and are often used in specific cuisines or for specific purposes. Examples include the chayote squash, which is used in Latin American cuisine, and the
Blue Hubbard squash is a large, oblong-shaped winter squash with a hard, bluish-gray shell and bright orange flesh. The fruit can weigh up to 20-30 pounds and is harvested when fully mature. Blue Hubbard squash plants have a spreading vine habit and can grow up to 10-15 feet long. The flesh has an earthy taste, making it a great ingredient for meals that are prepared on those cold winter days.
Tromboncino squash, also known as
SquashRed Kuri squash, also known as Hokkaido squash, is a small, round winter squash with a deep orange skin and sweet, nutty flesh. The fruit can weigh up to 5-7 pounds and is harvested when fully mature. Red Kuri squash plants have a spreading vine habit and can grow up to 8-10 feet long.
Sweet Dumpling squash is a small, round winter squash with a white or cream-colored shell and green stripes. The fruit can weigh up to 1-2 pounds and is harvested when fully mature. Sweet Dumpling squash plants have a spreading vine habit and can grow up to 8-10 feet long. It is often used in soups, stews, and roasted dishes due to its nutty flavor.
