The sweet, dry, nutty flavor of this open-pollinated squash is superb. Sweet Dumpling Squash has a very interesting deeply-lobed and ribbed shape, reminiscent of its gourd ancestors. Though it’s difficult to peel or cube, it’s excellent baked or stuffed (microwave is easy—cut in half, cook 8-12 min., no water, turn after half time). Vigorous, mid-sized vines bear abundant 4” diameter fruits which store well for 3-4 months. Creamy white skin is mottled and striped with dark green and is very attractive to serve. 15 seeds PLANTING Cucurbita pepo Germination: 7-10 days Germination Temperature: Optimum soil temperatures 70-85ºF Seed Sowing Depth: 1/2-1" deep Sowing Indoors: 3-4 weeks before last frost. Provide 70-85ºF soil temperature. Sow 2-3 seeds per cell/pot. Sowing into individual biodegradable peat/cow pots reduces root damage when transplanting. Transplant after last frost, 36-48" apart. Sowing Outdoors: Sow after last frost when soil temperature is over 70ºF. Sow a few seeds every 36-48". How much does a packet plant: 12-15 foot single row, 3-5 hills Harvest: Before heavy frost. Determine ripeness when the skin has turned color and becomes dull dry. You will be unable to create a dent when pressing your thumbnail into it. Leave two inches of the stem on the squash and manage carefully so there is no damage which can shorten storage life. Cure for 7-10 days in the sun to harden the rind and increase storage quality. Wipe any debris off skin before storing in a cool dark place with 50-55ºF temperatures and 50-65% humidity. Tips: Plant Sweet Dumpling Squash in fertile soil, amended with compost or well rotted manure and keep well watered. They benefit from growing on black plastic and by using row covers for weed, insect control, and more rapid growth.
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