Botanical Name: Cucurbita pepo
Days to Maturity: 90–100 days
Native: United States and Northern Mexico
Hardiness: Frost-sensitive annual
Plant Dimensions: 24″ tall, 36″ wide, bush type plant.
Variety Information: 1 ½–2 pound, glossy, dark green-gray fruits with distinctive longitudinal ridges and sweet, yellow-orange flesh. Sweet off the vine even before curing. ‘Sweet REBA’ produces 4–5, fruits per plant. Developed by Cornell University to be resistant to powdery mildew.
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 your average last frost date. Roots sensitive to disturbance; sow in 4″ 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″
Seed Spacing: 2–3 seeds per mound
Row Spacing: 3’–4′
Thinning: When 3″ leaves, thin to 1–2 per mound
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.