Native Americans grew this squash before the pilgrims came to America! It has been listed as far back as 1828 but it has been grown for much longer!

The longevity of this squash makes sense. It is an easy to grow, rewarding and a great tasting squash!

The flesh of the squash is sweet with a slightly nutty flavor. Slice it raw for salads, julienne for stir fries, bread it, or use it as a substitute for zucchini in recipes.

Did you know the seeds and flowers are also edible? The beautiful bright orange flowers make a dramatic statement on salads or are delicious stuffed! Don’t pick too many or there won’t be any squash!

Never grown vegetables before? Then this is a no-fail choice to get started. Sprawling bushy plants produce tons of bright yellow fruits.

Keep it warm, give it bright full sun, water regularly and deeply to ensure the plant keeps blooming and producing fruit. Harvest the squash while it is immature (5-6 inches) for the best flavor.

Grows so fast you can almost watch it grow!

Don’t peel the squash. Most of the nutrients are contained in the bumpy warty skin. Low in calories, only 25 calories per cup and containing lots of vitamins and minerals, like vitamin C 24.5 mg, vitamin A 190 I.U., potassium 282 mg along with 1.3 grams of fiber!

Besides all that, the flowers on the plant attract bees, birds, hummingbirds and butterflies!