Orange Striped Cushaw is a colorful twist on the traditional and versatile Green-Striped Cushaw. This heirloom variety has a rich history in American Southern cuisines, particularly in pies and stews. Cushaw is beloved for its creamy, tender golden flesh with sweet, nutty flavor and has been a staple in traditional recipes for generations. Orange Striped Cushaw grows around 20” long pear shaped fruits with a thick base and curved necks. Use these whimsical squashes in Fall displays or use in place of pumpkin or sweet potato for a unique twist on classic pies. Cut Cushaw into chunks to add to hearty stews and soups, to drizzle with olive oil to roast, or to steam or boil and mash for a creamy side dish. Cushaw may also be harvested for its edible seeds, shoots, and flowers. Squash is one of the plants grown in the traditional Native American vegetable growing technique called the Three Sisters. The other two plants in the Three Sisters are beans and corn. Each plant had its role in this companion planting tradition. Corn served as a structure for the vining beans to grow up. Squash served as a ground cover to prevent weeds from growing. Beans provided natural fertilizer for all. Also Known As: Silver Seed Gourd, Japanese Pie Pumpkin, Cushaw Pumpkin, Kershaw, Tennessee Sweet Potato Squash, Sweet Potato Pumpkin, Sweet Potato Squash, Orange Striped Cushaw, Tennessee Orange Squash. We ship in 1 business day. Shipped with USPS First Class Mail. Plant Name: Winter Squash, Orange Striped Cushaw Latin Name: Curcubita argyrosperma Days to Germinate: 7-14 Days to Harvest: 110 Germination Rate: 92% Test Date: 8/23 Growth Habit: Vining USDA Zones: 3-9 Lifespan: Annual Brand: TomorrowSeeds Sunlight: Full Sun, Partial Shade GMO: No Pollination: Heirloom, Open-Pollinated Fungicide-Treated Seeds:*: No Seeds Packed For**: 2024 *Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds. **Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates. Planting Instructions: Soil Preparation: Squash grows best in sandy, fertile soils with a pH between 6.0 and 6.5. To prepare soil, remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade the soil 8-12 inches deep and turn each shovel of soil over completely to cover the plant materials with soil. You may add fertilizer (see "Fertilizing" below) or 2-3 inches of organic material such as compost, leaves, or rotted hay over the planting area at this point. Till to mix this organic material into the top 8-10 inches of soil. For squash, make rows of soil beds 4-6 inches high and at least 3 feet apart. This formation of ridges will help with drainage. Planting: Since squash does not grow well in cool weather, plant in the spring after all danger of frost has passed and the soil begins to warm. For a good fall crop, plant early so squash will mature before the first killing frost. To plant, make 1 inch deep holes spaced 4 feet apart in raised beds down the rows, then plant 5-6 seeds in each hole. Cover thinly with soil and water after planting. After the seeds come up and plants are 3-4 inches tall, thin to 3 squash plants per hill. Planting Depth: 1 inch Within-Row Spacing: 4 feet Between-Row Spacing: 8 feet Care During the Season: Watering: Water the plants enough to keep them from wilting. If the weather is really dry, squash plants should be watered at least once a week. Sandy soils need to be watered more often than heavy clay soils. Weeding: Keep squash plants as weed-free as possible. When plowing or hoeing do not dig deeper than 1 inch to prevent from cutting the feeder rooters which may slow the plant's growth. Fertilizing: You may optionally add scatter 2-3 pounds of a complete fertilizer for each 100 square feet of garden area. Work into the soil and leave the surface smooth. For small gardens, use 2-3 tablespoons of fertilizer for each hill. Scatter the fertilizer evenly over a 2 foot by 2 foot area. work it into the top 2-3 inches of soil. When blooms first appear, you may optionally apply 2 tablespoons of fertilizer around each hill. Do not let fertilizer touch the plants. Water the plants after fertilizing. Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, please read the label and follow cautions, warnings and directions. Diseases: Squash can get many diseases, especially when harvesting begins. Check the plants daily and if spots or mold appear, treat the plant with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. Please always follow label directions. Harvesting: Harvest cushaw when they are full sized, the skin is hard, and the bottom of the fruit is lightened in color. A light frost will not damage fruits. Cushaw squash is best when cut, not pulled, from the vine. Winter squash can be stored for several months. Old squash vines can be composted or worked in the soil well before the Spring planting season. Nutrition Facts: Cushaw squash, raw Amount Per 1 cup, cubes (116 g) Calories 40 % Daily Value* Total Fat 0.2 g 0% Saturated fat 0 g 0% Polyunsaturated fat 0.1 g Monounsaturated fat 0 g Cholesterol 0 mg 0% Sodium 5 mg 0% Potassium 406 mg 11% Total Carbohydrate 10 g 3% Dietary fiber 1.7 g 6% Sugar 2.6 g Protein 1.1 g 2% Vitamin A 31% Vitamin C 23% Calcium 3% Iron 3% Vitamin D 0% Vitamin B-6 10% Cobalamin 0% Magnesium 4% *Percent Daily Values are based on a 2,000 calorie diet. 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