Squash
	Squash is a favorite in gardens. It is easy to grow, nutritious, and low in calories. Squash can be eaten raw, fried, boiled, steamed, baked, and even made into delicious pies.
	Squash has been around for a long time. Archaeologists have discovered stems, seeds, and rinds in ancient cliff dwellings in the Southwest, indicating squash was grown some 1,500-2,000 years BC.
	Squash fall into three main species of the genus Cucurbita: C. pepo, C. moschata, and C. maxima. Within these species are vegetables often commonly called pumpkins; therefore, the squash and pumpkin have no biological difference.
	For the home gardener, however, squash are usually classified as summer or winter squash. Summer squash include varieties customarily eaten at an immature stage when the seeds are not fully developed and the rind is still tender. Types such as the zucchini, scalloped, and yellow crookneck or yellow straightneck are good summer squash.
	Harvest winter squash when they are fully mature after the rind has hardened. Under proper conditions, these squash can be stored for several months for winter use. Pumpkins should be fully colored (orange).
	The vegetable spaghetti squash is often listed in seed catalogues as a squash, although it is really a gourd. Its stringy, spaghetti-like strands can substitute for spaghetti, and it is an excellent addition to New Mexico gardens. Store spaghetti squash like winter squash.
	It is important to provide squash with plenty of sunlight, space, rich soil, and moisture. Plant squash after danger of frost because the plants cannot tolerate freezing temperatures.
	In areas where the frost-free period exceeds 150 days, gardeners can make two plantings of summer squash. Summer squash can produce edible fruits 7-8 weeks after seeding. Winter squash require more time, taking 80-120 days to mature.
	In general, bush types of squash can be planted in hills 24-45 in. apart in rows 36-60 in. apart. Plant four to five seeds per hill. After seedlings appear, thin to the best two or three plants. Vining types of squash require more room to grow. Space hills 36-96 in. apart in rows 72-96 in. apart.
	Irrigate squash deeply. Avoid sprinkler or overhead irrigation, which encourage foliar diseases such as powdery mildew. It is normal for squash leaves to droop slightly on hot, dry days, but they recover by morning. If not, water the plants.
	Squash is a monoecious plant, that is, it bears unisexual flowers. Both sexes of flowers grow on the same plant. Male (staminate) flowers taper into the stem, while the female blossoms have a swollen ovary, or miniature squash at their base.
	A common misconception is that because squash is a member of the same family as cucumbers, cantaloupes, and watermelon, these vegetables easily cross. This is not the case.
	Winter squash should be well matured before storage. Cure winter squash by storing them at 80-85¡F for 10 days. This curing process hardens the rind and heals any cut surfaces. After curing, store squash in a dry location and lower temperatures to 55-60¡F.
	Acorn squash is treated differently than other winter squash. Harvest when the bottoms of the fruit (where they touch soil) turn yellow to orange (green types). Do not cure acorn squash. Store them at 45-50¡F. High temperatures cause acorn squash to lose moisture and become stringy.

Information courtesy of: https://gardeningfromthegroundup.us