Each year, I hear so many people say that they get so frustrated by squash bugs that they want to leave squash out of their gardens altogether. But, before you write off squash altogether, take a few moments to consider all the different varieties of squash there are.
There is so much more than just yellow squash or zucchini. There are summer and winter squashes. Winter squashes take longer to produce but also keep longer once picked—sometimes up to 100 days, sometimes even longer, without refrigeration. Summer squashes, on the other hand, are meant to be eaten much sooner.
There are several notable summer squashes. Investigate this fun tasty summer squash: the round zucchini squash. This is a vigorous and productive squash. It’s wonderful stuffed, and its creamy, yellow flesh is full of exceptional flavor. And it’s quick to mature, requiring only about 45 days.
Another short maturer is the well-know black zucchini summer squash, which also requires only about 45 days to grow. They do best when picked at around 5-6 inches—any longer and you start to get a woody squash.
Most of us are aware of the good ol’ stand by, the yellow crookneck squash. Healthy plants will produce for a long period of time. The key with yellow crooknecks is to pick them while they’re young so that the plants will continue to produce.
The same holds true for the golden zucchini. With it’s brilliant yellow color and delicious white interior, I like to pick this squash when it ranges from 4-10 inches long (but no longer than that).
Children and adults alike find the white bush scallop squash to be simply fun to grow, with its whimsical saucer-like fruit that quickly turns from green to white and like to be picked small, while the skins are very soft.
A favorite winter squash that does well here in Utah is the cushaw squash, which can often be used as a substitute in place of pumpkin when cooking. Noted for its long neck and small seed cavity, with a bell-shaped end, it has a sweet, fine flesh. Cushaw squashes range in weight but often grow to around 10 pounds.
Pink banana winter squashes get even larger—up to 35 pounds and about 6 inches across. The flesh is thick, and—as it’s name suggests—it takes on a shade of pink and is a tasty treat when baked.
Often eaten like spaghetti, the spaghetti squash is always a nice to have around.
The sweet meat squash is a winter squash that gets better with age. It is a large, flattened globe with a grey-green rind—and the longer it’s stored, the sweeter the meat.
And don’t forget buttercup squash, which is often recognized by its turban shape and tastes like sweet potatoes. They typically only weigh 4-5 pounds.
All of the above winter squashes mature around 100 days. However, acorn and butternut squash mature in about 75-80 days. Both store well, but when harvesting acorn squash, make sure to leave about three inches of its vine attached for better results. A heavy producer, the butternut stores a long time and has a lighter texture.
But what about the squash bug?
You will have greater success by understanding this insect. They can be repelled naturally by planting marigolds, radishes, and nasturtiums near by. Understanding garden sanitation is also important. Clean up your garden debris, as squash bugs like to hide under the moist protection of garden trash. Another helpful tip is to try to plant squash in different locations each year. Also, learn to recognize squash bug eggs before they reach maturity. Their eggs are found on the undersides of leaves and are a shiny gold to brownish color. I have found that, if you are able to trellis squash, there are far fewer squash bugs to battle. I like to combine mine with my trellised gourds and miniature pumpkins.
Overall, squash bugs like to hide. So, when you’re watering, they will start to come out of hiding, crawling out from undersides of plants, and can easily be picked with tweezers and disposed of. I have yet to totally overcome squash bugs. But by trying some of the above methods and recognizing all the various delicious varieties of squash, you just may win the squash bug battle, and your plants will hopefully yield more fruit than they have in the past.
Charlotte West moved to southern Utah in 2004 from the farmlands of southern Arkansas, where cultivating the earth is a way of life. Her experiences give her a unique perspective on how plants grow, adapt, and survive in different climates. She finds great joy in sharing her knowledge with others and tending to her garden. From seedlings to 70-year-old elms, she can help you with your horticulture needs.
