Winter Squash Seeds,
Long Island Cheese Pumpkin

Plant seeds after the last frost when soil temperatures reach at least 65 F, as squash cannot tolerate frost. In cooler regions, start seeds indoors 3-4 weeks before the last frost and transplant them outdoors once the weather warms up. If you’re not sure how to find your first and last frost dates, consult our blog post 'Our Experts Answer Questions, Share Resources.'

Sow seeds 1/2-1 inch deep, spaced 3-5 feet apart in rows or mounds to allow room for the sprawling vines. If starting indoors, transplant seedlings carefully to avoid root damage. Water the seeds well after planting and keep the soil moist until germination.

Water regularly, providing about 1-2 inches of water per week. Mulching helps retain soil moisture and suppress weeds. Fertilize every few weeks with a balanced fertilizer, particularly when plants begin to flower and set fruit.

• 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.