Sweet Meat Winter Squash Seeds

Heirloom

#0245
This packet sows up to 4 mounds.
Availability: In Stock
There is good reason this squash is called "sweet". This wonderful, 10-15-pound, 1940s heirloom treasure may not be well known, but after you grow it, you'll be spreading the word! With a fine-grained texture and delicious flavor, it is superb by itself, added to soups or roasts, and even baked into a pie that rivals pumpkin pie! Excellent for canning or freezing. Allow room for vigorous vines to 10'.
$1.99 $1.39 3 grams

Botanical Name: Cucurbita maxima

Days to Maturity: 95–110 days

Family: Cucurbitaceae

Native: Argentina and Uruguay

Hardiness: Frost-sensitive annual

Plant Dimensions: 10' vines

Variety Information: 10–15-pound slate gray, slightly flattened, round fruits with dense, orange, sweet, fine-grained flesh. 'Sweet Meat' was introduced by Gill Brothers Seed Company of Portland, Oregon, in 1947.

Attributes: Long Storage

When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°–85°.

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: 6'

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.

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Sweet Meat Winter Squash Seeds Reviews

1 review
Delicious and a good keeper
Review star icon Review star icon Review star icon Review star icon Review star icon Nov 30, 2018
I've grown this variety on 2 separate occasions and the vine produces 3-4 squashes of varying sizes with excellent keeping quality and a sweet, nutty taste when cooked. I stored one squash in the garage until March and it was still firm and unblemished.
Susan Patrick

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