Winter Squash Seeds,
Rouge Vif D' Etampes Pumpkin

In cooler climates, start the seeds indoors about 3-4 weeks before the last expected frost. For direct sowing, wait until all danger of frost has passed, typically in late May or early June, when the soil has warmed to at least 70 F, as the plant is very sensitive to frost. This pumpkin is best suited for regions with a long, warm growing season. If you’re not sure how to find your first and last frost dates, consult our blog post 'Our Experts Answer Questions, Share Resources.'

When sowing, plant the seeds 1/2-1 inch deep in soil that is well-prepared and warm. You can plant them in rows or hills, leaving about 18-36 inches between each plant. The hills should contain 3-4 seeds each, and once the plants have established, thin them to the strongest 1-2 plants per hill. The spacing is important not only because of the pumpkin’s sprawling growth habit but also because it ensures adequate air circulation.

Water regularly, especially during dry spells, to keep the soil consistently moist but not soggy. Mulching around the plants can help retain moisture and suppress weeds. Feeding the plants with a balanced fertilizer every few weeks will be good for growth and fruit development. Keep an eye out for pests such as cucumber beetles and squash bugs, and consider using organic pest control methods like neem oil or row covers to protect your crop.

• There are four main species of squash: Cucurbita maxima, C. pepo, C. moschata, and C. mixta. They will not cross pollinate with each other, so it is possible to grow one of each species for seed saving without worrying about cross pollination.
• If you are planning to grow several varieties of more than one species, you can bag the blossoms and hand pollinate to avoid crossing.
• Whether it is a summer or winter squash, you must let the fruit completely mature before extracting the seeds, and cure for at least two weeks.
• Scoop the seeds, place them in a bucket, and add just enough water to cover. Let sit at room temperature to ferment for two days before rinsing off the pulp.
• Lay seeds out to dry on newspaper or paper plates.
• Stored in a cool, dry place, seeds will remain viable for up to four years.