Description

Pink Banana squash, with its smooth, velvety salmon-pink skin and rich yellow-orange flesh, is as much a conversation piece as it is a delicious addition to your kitchen. Historically enjoyed by ancient Peruvians and American pioneers, this 18″–24″ squash variety excels in pies, baked goods, and hearty side dishes. Weighing 10–12 pounds, its long vines, which grow up to 15 feet, make it a wonderful garden staple, perfect for canning and storage. With a growing season of 100–120 days, this frost-sensitive annual thrives with proper care and yields a bountiful harvest.

Botanical Name: Cucurbita maxima
Days to Maturity: 100–120 day
Family: Cucurbitaceae
Native: Argentina and Uruguay
Hardiness: Frost-sensitive annual
Plant Dimensions: 12'–15' vine
Variety Information: 18″–24″ long, 5″–7″ wide with hard, smooth, salmon-pink skin and yellow-orange flesh. 10–12 pounds.

When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°–85°F.
When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before your average last frost date. Roots sensitive to disturbance; sow in 4″ biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.
Days to Emerge: 5–10 days
Seed Depth: 1″
Seed Spacing: 2–3 seeds per mound
Row Spacing: 8'–10'
Thinning: When 3″ leaves, thin to 1–2 per mound

Harvesting: Harvest when the squash's rind is hard enough that you can't dent it with your fingernail and before first frost. Cut stem, (don't break it off) leaving 2″ of stem attached, which keeps the squash whole, leaving no opening for infection. Though fruits are hard and may seem indestructible, treat them gently; bruising can spoil squash.

This packet sows up to 4 mounds. 8 seeds.