Cupcake Squash

Cupcake Squash is as cute as a cupcake! With jewel-green skin and pumpkin-like ridges, this summer squash is like a unique cross between zucchini and an acorn squash! The skin is soft and edible while the flesh is smooth and sweet, with a rich, nutty flavor that shines when roasted, mashed, or added to soups and casseroles. These round, palm-sized fruits are slightly larger than patty-pan squashes at 2-inches tall by 5-inches wide. Plants are prolific yielders, growing 4-5 tall at maturity to produce dozens of fruit. Excellent for stuffing, roasting, or grilling. This variety is known for its excellent storage capabilities, allowing you to enjoy homegrown squash long after harvest season. The plants are easy to grow, with a fast maturation rate that makes them an ideal choice for gardeners who want a quick and reliable crop. With its incredible flavor, Cupcake Squash is perfect for both savory and sweet dishes, adding versatility to your culinary repertoire.

Also Known As: Round Squash, Cup Squash, Stuffing Squash, Summer Squash, Cupcake Zucchini, Baby Squash, Button Squash, Bowl Squash.

Plant Name:	Summer Squash, Cupcake
Latin Name:	Curcubita pepo
Days to Germinate:	7-14
Days to Harvest:	52
Plant Height:	3 Feet
Spread:	4 - 5 Feet
Growth Habit:	Vining, Dwarf
USDA Zones:	2-11
Lifespan:	Annual
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*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:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. 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 or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Squash grows best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 4 feet apart. This formation of ridges will help with drainage.

Planting:

Plant squash in the spring after all danger of frost has passed and the soil begins to warm. If fall planting, plant 8-10 weeks before the average first date in your area. Planting early ensures squash will mature before the first killing frost. To plant, make holes 1 inch deep and spaced 2-3 feet apart down the rows of raised beds. Plant 1-3 seeds per hole, planting 2-3 seeds if choosing to thin to the strongest plant. When thinning, wait until seedlings grow 1-2 sets of leaves before determining the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1 inch
Within-Row Spacing:	2-3 feet
Between-Row Spacing:	4-6 feet

Care During the Season:

Watering: Water the plants enough to keep them from wilting. If the weather is really dry, water squash plants at least once a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping squash plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: When blooms first appear, you may optionally apply 2 tablespoons of fertilizer around each hole, without letting the fertilizer touch the plants. Water 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, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Cupcake squash is ready for harvest when the skin is firm and has turned a deep green color. The squash should feel heavy for its size and sound hollow when tapped. To harvest, use a sharp knife or pruners to cut the squash, leaving a small portion of the stem attached to preserve freshness.