Tuffy Acorn Squash: (Cucurbita pepo) This variety offers a sweeter, thicker and drier flesh than other acorn varieties, and gardeners and cooks love the Tuffy Acorn Squash for baking. Plants, on average, will produce 5-6 fruits that are characterized by their black-green skin and unique, heavy ribbing. Fruits average about 2 pounds. For a sweeter eating experience, wait two weeks or more after harvesting before using. If you enjoy stuffed blossoms make sure to remove stems, stamens and stigmas. Planting Depth Seed Spacing Spacing after Soil Days to Days to Sun Water Starting Inside Starting Thinning Temperature Germinate Maturity Outside ½ - 1” 2 seeds/ft. in 2 seeds/ft. in 70 – 85 F 3-8 85 -95 Full moderate Not Spring, 2-4 rows 5-6 ft. rows 5-6 ft. recommended, weeks after the apart apart unless you live average last in a very short frost date and short season when soil climate. 3-4 temperatures weeks before have risen the average last above 60 frost date. Sow degrees. in individual pots for direct planting. Harvesting: Container Tips: Squash Nutritional Information Harvest squash after the first or Winter squash can be grown in a 5-gallon or larger Serving Size: 140g second light frost (it actually container. Allow one plant per container. Calories: 56 improves flavor); when you can't Fat: 0g dent the hard skin with your finger; Sodium 4mg and when the color of the Health Facts: Protein 1g vegetable has changed to a darker Seed Collecting: Carbohydrate 15g The acorn squash is very low hue. Dietary Fiber 6g in saturated fat, cholesterol HARVEST: Before harvesting seeds, squash must be fully and sodium. It is also a good If stem attachment area or any part mature. This means that summer squashes must be left on % of U.S. RDA source of dietary fiber, vitamin Vitamin A 10% of squash bruises, squash will rot in the vine until outer shells harden. Allow to cure 3-4 A, vitamin B6, folate and additional weeks after harvest to encourage further seed Vitamin C 26% a few weeks, so it’s important that magnesium, and a very good Calcium 5% ripening. you do not hold the fruit by its stem. source of vitamin C, thiamin, Iron 5% Place squash in a sunny window at potassium and manganese. 75-80 degrees for 1-2 weeks before eating or putting in storage. .