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Winter Squash Seeds, Warsaw Pasta
Description
(Cucurbita pepo). This is a new spaghetti squash sort from Poland. The plants are of a bush habit and have lots of disease resistance. The pale-yellow fruit is the usual elongated oval shape, reaching 2-3 pounds each. The flesh is fine-grained and tasty.
- 100 days to maturity
- 6-8 hours of full sun
- Sprouts in 5-10 days
- Seed Depth: 1/2-1”
- Plant Spacing: 18-36"
- Ideal Temperature: 70-95 F
- Frost Hardy: No
Growing Tips
Warsaw Pasta squash grows best in full sun with well-drained, nutrient-rich soil, making it ideal for various climates as long as the soil is warm and fertile. Make sure that it receives 6-8 hours of sunlight daily. The ideal temperature for optimal growth is 70-95 F.
When to Grow
Sow seeds directly outdoors after the last frost when soil temperatures consistently exceed 60 F. In cooler climates, start seeds indoors 2-4 weeks before the last frost and transplant them once the weather has warmed up sufficiently, as these plants are very sensitive to frost.
How to Sow and Plant
Plant seeds about 1/2-1 inch deep, spacing them 18-36 inches apart in rows or mounds. If using mounds, plant 3-4 seeds per mound, thinning to the strongest seedling once they emerge. Don’t let transplants become rootbound, and make sure not to disturb the roots while transplanting.
How to Grow
Water consistently, providing about 1-2 inches per week. It's best to water deeply at the base of the plant to avoid wetting the leaves, which can lead to fungal issues like powdery mildew. Mulch around the plants to retain moisture and keep the soil temperature stable. Use a balanced fertilizer to promote fruit development over leafy growth.
How to Save
- There are four different 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.
FAQ
Can Warsaw Pasta squash cross-pollinate with other squash varieties?
Yes, Warsaw Pasta Squash can cross-pollinate with other varieties of squash, particularly those within the Cucurbita pepo species. If you plan to save seeds, it’s best to isolate different squash varieties to maintain the purity of the seeds. Alternatively, you can hand-pollinate and/or cover the flowers to prevent unintended cross-pollination.
How to avoid overwatering Warsaw Pasta squash?
Signs of overwatering include yellowing leaves, soggy or waterlogged soil, and wilting despite the soil being moist. To avoid overwatering, ensure the soil is well-drained, and water only when the top 2 inches of soil are dry. Using mulch can help retain moisture without the need for frequent watering.
How long can I store Warsaw Pasta Squash after harvesting?
Like other winter squashes, it can be stored for several months if properly cured and stored. After harvesting, cure the squash in a warm, dry place for 1-2 weeks to harden the rind. Store the cured squash in a cool (50-55 F), dry, and dark place.
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