Squash (Pumpkin/ Winter Squash) Delicata - 10 Seeds

An heirloom squash or pumpkin that tastes like a sweet potato. A short vined plant.

Delicata squash is a variety of winter squash with cream-coloured cylindrical fruits striped in green or orange that are cooked. As its name suggests, it has a delicate rind (or skin) characteristically. It is also known as peanut squash, Bohemian squash, or sweet potato squash. Although consumed mature as winter squash, delicata squash belongs to the same species as most types of summer squash known in the U.S.,

Introduced in 1891, Delicata's taste is remarkably similar to that of sweet potatoes, but it's much easier to grow. The vines produce plentiful cream-coloured, green-striped oblong fruits, about 8cm in diameter and 16cm long.

Care & Growing Notes

Squash (pumpkin) needs full sun, rich fertile soil and warm temperatures. Best germination result at 21-35oC soil temperature.

Start seeds inside during early Spring. Suggest using a seedling heat mat or artificial warmth source or cover the seed tray with cling wrap, if you are living in temperate and cold zones of Australia (e.g. Sydney, Melbourne, Canberra, Adelaide, Hobart and 200-300kms surrounding areas). Even if you are not living above areas, follow the weather, if it remains cooler than the given range, you are suggested to use the provided approach.

Failure to maintain provided soil temperature result in delayed or failed germination.

Plant outside only when weather is warm and settled and night temperatures stay above 17oC to 20oC consistently. Make slightly mounded growing hills 2 to3 feet apart. Sow seeds 15-20cm deep, 120cm apart, 4 seeds in a clump. Thin seedlings to leave the 2 strongest plants per hill so vines will have room to grow and mature. The p

Harvest & Use

Delicata needs the full growing season to mature properly. When rinds are tough enough to resist a fingernail, cut fruits from vines with a good stem, let them cure for 10 days in the sun, then store in a cool, dry place. Delicatas should be eaten within 6 weeks of harvest for best flavour. To prepare, cut in half and bake, or skin and saute the sweet flesh to serve with butter and a sprinkling of salt. Add a pinch of sage or thyme for a herbal accent. Or bake with a little butter, cinnamon and honey.