"Uncle David's Dakota Dessert" Squash
95 days to maturity
30 or 100 seeds per packet
Cucurbita maxima
This amazing squash was bred by David Podall and family at Prairie Road Organic Seed in North Dakota and has been selected over the past 40 years. This is an exceedingly vigorous and high yielding variety and the SWEETEST squash you will ever taste! It really lives up to the name. Originally a buttercup, then later crossed with many other types of Maxima squashes for improved yield, flavor, and performance in cool weather. There is nothing like digging into one of these on a cold dark winter’s night. The Podall family bakes pies with this squash with no added sweetener! We love this squash like no other and we hope that you will too. An OSSI-Pledged variety!
The OSSI Pledge – You have the freedom to use these OSSI seeds in any way you choose. In return, you pledge not to restrict others' use of these seeds or their derivatives by patents or other means, and to include this pledge with any transfer of these seeds or their derivatives.
Growing Instructions:
Sow indoors 2 to 3 weeks before setting out after last frost or direct seed after last frost.
Set plants/seeds 24" apart.
Space rows 5 to 6 feet apart
Amend soil with good compost. We also recommend a fall or spring cover crop of peas or another annual legume to fix nitrogen for the squash plants.
Mulch with leaves, or whatever you have available, to retain moisture and suppress weeds. Make sure soil pH is between 5.8 and 7.0. If plant needs a growing boost ,water with nitrogen tea or compost tea a few times. If trace minerals are inadequate, sprinkle a small amount of woodash in each planting hole.
Harvest:
Harvest squash when plants begin to die back and the stems start to get corky. With heavy duty pruning shears, cut squash leaving 2 to 3 inches of stem attached to the squash to protect the flesh and improve storage life. Make sure to cure squash for at least a week or two in a warm (above 75 F), dry place— preferably in full sun. A greenhouse or or warm windowsill will work but you may have to get creative. We have had great success on car dashboards! Eat squash that have imperfections or bruises first, as they do not last as long in storage. Save your best ones for storage! This squash will store well into winter and even early spring if kept in right conditions. After curing, store in a cool, dry place, (not the basement or root cellar) around 50 to 60 degrees F.
