When to plant
Plant after all frost risk and when soil is above 18°C. Squash thrives in warm summers. Direct sow seeds or set out transplants in late spring.
Soil & site
Squash are heavy feeders and heavy drinkers. Prepare beds deeply with generous compost. pH 6.0–7.5. Plant on mounded hills or in raised beds for good drainage. Large plants — space 90–120 cm apart.
Feeding
Balanced fertilizer at planting, then a phosphorus-rich formula once flowering. Side-dress with compost monthly. Consistent moisture is essential — squash stressed by drought produces poor, bitter fruits.
Common problems
Squash vine borer (stem base sawdust-like frass, sudden wilt — wrap stems in foil at ground level to prevent egg-laying, or inject Bt into affected stems). Powdery mildew on leaves in summer — normal at season end. Squash bugs (flat grey-brown bugs — check for bronze egg masses under leaves).
When to harvest
Summer squash (zucchini, patty pan) are best harvested small: zucchini at 15–20 cm, patty pan at 5–8 cm across. Winter squash (butternut, acorn) are ready when the rind is hard (a fingernail won't dent it), the skin has turned its final colour, and the stem has dried and started to cork over.
How to harvest
Cut with pruners — never twist or snap. For summer squash, leave 2–3 cm of stem. For winter squash, cut with at least 5 cm of stem (this extends storage life). Winter squash must be cured before storage: leave in the field for 10–14 days after harvest.
Storage & use
Summer squash: refrigerator for up to a week or frozen (blanch then freeze). Winter squash: cured at room temperature for 10–14 days, then store in a cool (10–13°C), dry location for 2–6 months depending on variety. Butternut and acorn store best.
Companion planting
Large squash leaves shade the ground, suppressing weeds for the whole bed.
Useful for growing squash
A few things that make this one easier — chosen for this plant, not a generic list.
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