Squash

TL;DR: Squash comes in two types: summer varieties (e.g., zucchini) harvested young, and winter varieties (e.g., butternut, pumpkin) grown to full maturity for long storage. Direct-sow seeds 1" deep in warm soil (70°F+) after the last frost, in compost-rich mounds with plenty of spacing. Water at the base to prevent powdery mildew, and watch for squash bugs and vine borers. Hand-pollinate if small fruits are shriveling. Harvest summer squash frequently at 6-8" to keep plants producing; leave winter squash on the vine until the rind is hard. Both are low-calorie and nutrient-rich, with winter varieties especially high in vitamin A and beta-carotene.

Squash is a diverse and incredibly productive category of garden vegetables, traditionally divided into summer and winter varieties. Summer squash, like zucchini and yellow crookneck, are harvested while young and tender with edible skins, while winter squash, such as butternut, acorn, and pumpkins, are grown to maturity until they develop a thick, protective rind for long-term storage. Both types belong to the Cucurbitaceae family and are famous for their large, golden, star-shaped blossoms—which are themselves a gourmet delicacy. They are the ultimate "bang for your buck" plant, as just a few healthy vines can provide an abundance of food for your family throughout the season. When it comes to planting, squash are true sun-seekers and require warm soil to germinate and thrive. Because their roots are quite sensitive to being moved, it is often best to direct-sow seeds about an inch deep into the garden once the danger of frost has completely passed and the soil is at least 70°F ( 21°C ). Many gardeners plant them in small mounds, or "hills," spaced several feet apart to accommodate their sprawling nature; even "bush" varieties appreciate a bit of elbow room for air circulation. To get a head start, ensure your soil is heavily amended with compost, as squash are famously "hungry" plants that need plenty of nutrients to fuel their rapid growth. Maintaining your squash involves a few key tasks, mainly focused on consistent watering and pest management. It is best to water at the base of the plant to avoid getting the large leaves wet, which can lead to powdery mildew—a common white, dusty-looking fungus. You must also keep an eye out for the notorious squash bug and the squash vine borer; checking the undersides of leaves for bronze-colored eggs and using row covers can help protect your crop early on. Because squash produce separate male and female flowers on the same plant, they rely heavily on bees for pollination. If you notice tiny fruit shriveling up and falling off, you might need to try your hand at "hand-pollinating" with a small paintbrush to ensure success. Harvesting is where the two types of squash differ most. Summer squash should be picked frequently when they are small and glossy—usually 6 to 8 inches long—as this keeps the plant producing new fruit. Winter squash, on the other hand, should stay on the vine until the end of the season when the rind is too hard to be dented with a fingernail and the stem begins to shrivel. Nutritionally, squash are a fantastic addition to any plate; they are low in calories but high in fiber, vitamin C, and potassium. Winter varieties are especially rich in vitamin A and antioxidants like beta-carotene, making them an excellent choice for supporting eye health and immune function.