Description
Could there be a cuter name for this all white acorn squash? We think not! "Mashed Potatoes" is the perfect choice for those with limited growing space. Officially known as a restricted vine, this compact plant only reaches about 45" in length and usually produces three to four fruits per plant. The white skin color holds well into late fall, and the flesh resembles mashed potatoes when baked and fluffed.
Variety Info
- Days to Maturity: 100-105 days
- Family: Cucurbitaceae
- Native: United States and Northern Mexico
- Hardiness: Frost Sensitive
- Exposure: Full sun
- Plant Dimensions: Restricted vine about 45"
- Variety Info: An acorn type squash with stark white skin and nearly white flesh. Fruits are 1-1.5 lbs on highly productive plants, typically producing three to four fruits per plant. Vines are compact and most fruit are found on the crown set. The crown set is the first female flowers produced before vining starts. This means that "Mashed Potatoes" produces more female flowers earlier in its growth stage. Fruits will still appear on longer vines, just less of them. Color of the fruits hold into late fall.
Sowing Info
- When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°-85°F.
- When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before transplanting. Roots are sensitive to disturbance; sow in biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.
- Days to Emerge: 5-10 days
- Seed Depth: 1/2"-1"
- Seed Spacing: 2-3 seeds per mound
- Thinning: When 3 leaves, thin to 1 - 2 plants per mound
Growing Info
- Harvesting: Harvest when the squash's rind is hard enough that you can't dent it with your fingernail and before first frost. Cut stem, (don't break it off) leaving 2" of stem attached, which keeps the squash whole, leaving no opening for infection. Though fruits are hard and may seem indestructible, treat them gently; bruising can spoil squash. Harvesting Blossoms: Look for pollen-producing flowers that have long stems and harvest just before use (fruit-producing flowers have a very small, developing squash at the base of the flower and shorter stems).
Description
Could there be a cuter name for this all white acorn squash? We think not! "Mashed Potatoes" is the perfect choice for those with limited growing space. Officially known as a restricted vine, this compact plant only reaches about 45" in length and usually produces three to four fruits per plant. The white skin color holds well into late fall, and the flesh resembles mashed potatoes when baked and fluffed.
Variety Info
- Days to Maturity: 100-105 days
- Family: Cucurbitaceae
- Native: United States and Northern Mexico
- Hardiness: Frost Sensitive
- Exposure: Full sun
- Plant Dimensions: Restricted vine about 45"
- Variety Info: An acorn type squash with stark white skin and nearly white flesh. Fruits are 1-1.5 lbs on highly productive plants, typically producing three to four fruits per plant. Vines are compact and most fruit are found on the crown set. The crown set is the first female flowers produced before vining starts. This means that "Mashed Potatoes" produces more female flowers earlier in its growth stage. Fruits will still appear on longer vines, just less of them. Color of the fruits hold into late fall.
Sowing Info
- When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°-85°F.
- When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before transplanting. Roots are sensitive to disturbance; sow in biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.
- Days to Emerge: 5-10 days
- Seed Depth: 1/2"-1"
- Seed Spacing: 2-3 seeds per mound
- Thinning: When 3 leaves, thin to 1 - 2 plants per mound
Growing Info
- Harvesting: Harvest when the squash's rind is hard enough that you can't dent it with your fingernail and before first frost. Cut stem, (don't break it off) leaving 2" of stem attached, which keeps the squash whole, leaving no opening for infection. Though fruits are hard and may seem indestructible, treat them gently; bruising can spoil squash. Harvesting Blossoms: Look for pollen-producing flowers that have long stems and harvest just before use (fruit-producing flowers have a very small, developing squash at the base of the flower and shorter stems).