How to Grow Squash at Home

• Squash are easy to grow at home.
• Plant 4-6 seed on little hills that have been well composted.
• Thin them out when they germinate so that only 3 plants remain.
• Seed is grown in situ, meaning they are not transplanted.
• Keep the squash seeds moist but not saturated.
• Make sure there is enough space for them to spread their vines.
• One squash plant needs at least 6.5 feet (2 meters) in each direction.
• They thrive in full sun.
• They take about 90 days to reach maturity.
• Squash beetles and squash vine borers can attack your squash.
• You can use an organic mixture to keep these pests away.
  (Free recipe to make Organic Spray To Rid of Pests)
• Avoid planting other squash varieties nearby.
• The nasturtium has insect repellent properties and is good to have growing close by.
• Nasturtiums create natural mulch around the squash

Companions (do well together)
• Companion planting with squash do well with nasturtiums, corn and peas.

• Squash can be stored for up to six months when kept away from direct light.
• Keep the temperature constant at about 10 -15ºC / 50-60ºF.
• They can even be peeled, skinned and kept frozen till required.
• Keep all seeds as they can be roasted and eaten as a snack.
• You will know when they are ready to harvest when their skin turns hard.
• Cut each one carefully from the vine leaving the stem attached with a sharp knife. If you remove the stem or if they have nicks or bruises the vegetable will not keep well.
• You can steam, boil, bake, roast, sautee and make soup from squash.
• The seed can be hollowed out to fill the empty space with sweet or savory ingredients and bake them.

• 1 peeled and diced Acorn Squash
• 1 onion
• 2tsp chicken or mushroom stock
• 2 cups water
• 2-3 sprigs parsley chopped
• 125ml cream (traditional) or 125ml nutrowhip (modern)(optional)
• salt and pepper
• cayenne pepper
• oil for frying


• Chop the onion and fry it in a little oil till it starts to brown.
• Add the cubed squash, stock, water, cayenne, salt and pepper.
• Boil for 30 -40 minutes until the squash is soft.
• Remove from the heat.
• Blend the soup until it is smooth.
• Add the cream or nutrowhip and parsley.
• Serve with freshly baked bread.

These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.